This post contains the recipe for the cake mentioned
at the end of that somewhat overly enthusiastic ditty.
I believe I will continue to try to perfect it,
but after a slice of this cake today, I enjoyed it so much
I decided to temporarily call it finished.
This recipe is actually pretty simple, although somewhat messy to make.
Unfortunately you have to have the right ingredients and most of
them don’t tend to be typical pantry staples.
Raw Coconut Cake
For the filling blend in a blender until smooth:
2 fresh baby coconuts water and pulp
1/3 cup honey
1/3 cup coconut oil or butter (butter is so yummy)
1/2 cup soft dates, pitted and peeled
4 tablespoons soy lecithin
For the crust knead together:
1/2 cup soft dates
2 cups raw almond meal
2 cups dry shredded coconut
1 tablespoon (more or less to taste) fresh ginger crushed
a dash salt
zest of 1 orange
And a bit of coconut oil or butter until the dough is shape-able.
Press into a wax paper lined 8-9″cake pan.
Be sure to make the crust go up the sides a bit.
Pour filling into the crust and then refrigerate at least several hours.
Overnight is best.
Best Wishes ~ Marica