Raw Coconut Cream Strawberry Raw Cake
18 August, 2014
The creamiest raw coconut and strawberry jam swirl cake you will come across, and not a nut in sight!
Strawberry Jam Swirl:
2 cups chopped fresh or thawed strawberries
5-8 medjool dates (depending on the sweetness you prefer)
1 tsp vanilla powder or essence
1 tsp melted coconut oil
2 cups young coconut flesh, the softer the better (approximately 2-3 young coconuts)
1/3 cup young coconut water + extra
1/4 melted coconut butter
1/2 melted coconut oil
1 tsp lemon juice
1 tsp vanilla powder or essence
2-4 tbsp coconut nectar
Line a 8 inch springform tin with baking paper.
1. In a food processor (or high speed blender) blend coconut, sunflower seeds, cacao (if using) and salt together into fine chunks.
2. Halve the medjool dates and remove the pits first before adding them in, and blend until the mixture starts to crumble.
3. To help the ingredients stick together, add in the tahini and coconut nectar and blend once again, just until it resembles breadcrumbs. 4. Press the base into the springform pan and set in the fridge.
Using a small blender jug or small food processor container, blend all ingredients for the strawberry jam together until smooth. Set aside.
To remove coconut meat from the young coconuts, carefully remove the tops off and pour the water into a separate container. Scrape the meat out with a spoon, trying your best to avoid the any brown flecks. Remove any of the brown shell carefully with a small sharp knife, and rinse the coconut meat under the tap to remove any stubborn pieces.
1. In a high speed blender or food processor (cleaned out after previous blending for the base of course!), blend together the young coconut meat, coconut water, lemon juice, vanilla and nectar until the meat starts to break down.
2. Make sure the coconut oil and butter are still in a liquid consistency before adding to the blender. They firm up quickly once they come in contact with the colder ingredients.
3. Slowly pour the coconut oil and butter into the blender as it’s blending turned on at the highest speed. Blend for a few minutes until it’s a smooth, yet thick consistency. I added up to 8 tbsp of extra coconut water during the process to help break down the coconut meat and reach a smoother consistency. This will vary, so only add as much as you see is necessary.
Putting the Cake Together:
Pour on 3/4 - 1 cup of coconut cream onto the base, and smooth it over with a spatular. Place on spoonfuls of strawberry jam with a heaped teaspoon (approximately 10) onto the coconut cream. Swirl it around with a knife or wooden stick. Place into the freezer for at least half an hour, or an hour for better results.
Repeat the same step as previously done, this time being careful not to mix in with the layer underneath. Place in the freezer for at least half an hour.
Place on the last layer of coconut cream and smooth over all edges of the cake, using a teaspoon to place any extra mixture on the edges of the cake to balance it out. Place in the freezer for at least an hour.
Whether you have a little or a lot of strawberry jam left over, the rest will be placed on top! Smooth it over with a spatula and make sure it covers all edges of the cake.
Cut strawberries into thin slices (you will need 10-15 strawberries depending on their size) and layer them on top of the jam as you wish! Just remember that once the strawberries are frozen on top, some strawberries will get in your way of cutting a slice perfectly, so the thinner the slices are and how they are placed plays a massive role in it!
Place the whole cake into the freezer for another hour or two before cutting slices. This coconut cream cake isn’t the same as a typical raw cheesecake, and doesn’t stay as firm, so be careful as you cut the cake into slices. To remove any crystallisation on the strawberries, squeeze on a touch of lemon juice.
Best kept in the freezer and removed for an hour in the fridge before eating.