Hello everyone,

It has been a while since I have had time to post a new recipe here. So here goes! A pretty simple but delicious recipe for your delight. It may seem to be long and complicated, but it really is easy to do despite the many layers!

Ingredients:

Base:

1 1/2 cup desiccated coconut
1/2 cup cashews (or any other nuts, or more coconut)
1/2 tsp vanilla extract
1 cup soft dates

Coconut cream:

4 tins of full-fat coconut milk
1-2 tsp vanilla
2-3 tbsp agave/maple (or any other sweetener)

Blueberry jam:

150g blueberries
2-3 tbsp chia seeds
1 tbsp agave

Fillings:

1 mango (or any other soft fruit, like banana, or kiwi)
50-100g blueberries

Process:

This is fairly simple. Add the dry base ingredients to the food processor and let it work until it is quite floury consistency. Then add the vanilla and dates until it all sticks together. Alternatively, if you do not have a food processor, blend dry stuff to flour, blend dates and vanilla with little water to a thick puree and mix them together in a bowl. Or mince dates in a mincer and mix together again. Press flat to the cake tin. Line with baking parchment prior to that, to make it easier to get the cake out afterwards.

For the jam, blend the blueberries with a little agave to a puree and mix in the chia seeds. They will start to set already in 10 minutes, so keep an eye on them to see about the consistency, whether they need more seeds or water.

Scoop out the thick white part of the coconut milk tins into a separate bowl. Try to get as little of the water as you can. Add the vanilla and sweetener and whip it all together. It should be really creamy and remind much of whipped cream. Add vanilla/sweetener to taste if needs adjustment. Do not under any circumstances use a blender for the mixing – the coconut will then separate and trust me, it is not easy to try and save it by turning it into a completely different dish.

Slice the mango to about 2-3mm thick slices. Arrange them on top of the base to cover the layer more or less. Add a layer of the coconut cream to fill in all the gaps and have a bit on top of the mango. Add another layer of the mango and top with nearly all the coconut cream. It should add a decent centimeter at least if not more. Leave a few scoops for decoration on top.

The jam should be of a relatively thick consistency by now and you should be able to spread it evenly on top of the coconut cream.

And all that is left to do is decorate! Put the rest of the coconut cream in a piping bag and set about doing whatever shapes you fancy! I made this cake as a birthday cake, so wrote the name in the middle and did the circle around, which I then also topped with more blueberries. But let your creativity fly and have fun. Here is the cake I made:

DSC_0848DSC_0843DSC_0832

It was quite well received an definitely up on my list of favourites.

Enjoy! More to come soon

Eli x