Gorgeous, this cake is so fast, easy and very tasty. The taste is more intense if you take the cake out from the fridge and leave it for 30 minutes at room temperature. It is also very tasty either way, but the coconut has a stronger aroma when it’s not very cold.
I used a combination of coconut flakes that add a chewy texture and a coconut flour, which gives lightness and airiness. The result is a very delicate and not very sweet cake.
(I used a medium-sized cake tin with a diameter of 20 cm. The normal ones have usually 26 cm diameter. If you use such tin, increase the amount of the products by 50%).
400 g coconut cream (can also be obtained with coconut milk, but the cream is fattier)
100 g coconut butter
75 g maple syrup (or honey, but the maple syrup has more minerals)
100 g coconut flour
100 g coconut flakes
30 g coconut flakes for sprinkling
20 g fresh lemon juice
Chocolate glaze products
2 tbsp. melted coconut butter
2 equal tbsps. cocoa powder
1 tbsp. maple syrup (or honey)
Preparation of the cake
Mix well all the ingredients (excluding the flakes for sprinkling) in a food processor using the S-shaped knife. Pour the ready mixture into a cake tin with detachable walls. Sprinkle with the coconut flakes and put in the fridge to set for 3 hours.
Preparation of the glaze
In a small bowl, mix everything using a spoon. Since I don’t have a cake syringe, I poured the glaze into a small plastic bag and cut one corner. I drew chocolate lines on the cake. It can be decorated in a different way than mine. The chocolate glazing is very tasty, you can make a double amount and spread it over the whole cake. If you choose that, do it before sprinkling with the coconut flakes or miss that step at all.
If you cut the cake into 12 pieces, 1 piece is about 280 kcal.
Coconut fans, there is a way to enjoy sweet temptations like this one while you are getting in shape 🙂 Come on a culinary journey, the ticket is an email with the words “I want a change”!