Coconut Cake. Recipe.

Making this cake requires almost no skills. It has 3 main parts – a bottom layer, body, topping. Read my brain farts on this cake here if you have nothing better to do.

The base is a mixture of nuts thoroughly blended with dates that serve as a glue.

The topping in my case is melted chocolate.  The ladies in the group where I saw this recipe were suggesting to put some fluffy toppings on top. I sense why that is in their case but this cake looks much more elegant when covered in chocolate.



Prep Time: 40
Cook Time:
Yields: 10 portions or so

Tools and Devices

  • Vitamix or any other powerful blender
  • Silicone spatula
  • Silicone forms
  • Freezer


The base:
  • A mixture of nuts.
  • Almonds. Unsalted. Preferrably not roasted.– 200 gr.
  • Pitted Dates – 20 pieces
  • Cashews – 50 gr.
  • Coconut flakes – 2 tbs
  • Dried papaya (if available) – few pieces for additional flavour and taste.
  • Water -  2 tbs
  • Coconut Milk. NOT LIGHT. Organic preferably. — 400 ml
  • Cashew. Raw. Unsalted. – 300 gr.
  • Unrefined Coconut oil – 6 tbs
  • Vanilla bean – 1 stick
  • Vanilla extract – 1 tbs
  • Maple syrup -- 2 tbsp.
  • Fresh berry – blueberry, raspberry. Something sexy and juicy.
  • Melted chocolate-75% Cocoa or more
  • Mint leaf
  • Fresh, sexy looking berry


The Base
Blend all of the ingredients in Vitamix or other powerful blender until smooth mass is achieved. It should be consistent, without lumps of dates or nuts. You may add more water into it but be careful not to make it too gooey – the base needs to be firm but not like cement either.  Once done – put a layer of this mix on the bottom of the form and press it well with a wooden potato masher or fingers. Press it well in. It is up to you how thick you want it to be. I do about ½ inch.
 The Filler
Using Vitamix or other powerful blender thoroughly mix cashew, coconut oil, coconut milk, vanilla bean and extract, maple syrup to a very smooth consistency. Once done– pour the mix in the forms half way, put the fruit in and cover till the edge. Freeze for 3-4 hours in a clean freezer or better overnight. It can pick smells from other products so make sure it is either covered well or clean your freezer before putting it in. Now to the toppings. Put whatever you feel like it on top of it but for me chocolate cover works the best. Dark 75% or higher almost bitter chocolate works very well here. It offsets the sweetness of the filling and works very well with the berries. Add some good coffee, scotch or cognac to this mix and you will have a very memorable experience. I melt chocolate on bain marie, remove frozen cakes from the forms, put them on cooking mesh tray, pour chocolate on it so that it spreads evenly and freeze for 10 mins. When chocolate hardens, I decorate the top with a leaf of fresh mint and fresh berry. Enjoy and fuck daily.

No Replies to "Coconut Cake. Recipe."

    Leave a reply