This delicious coconut based cake takes only minutes to make. It's delicious with sweet coconut and tahini topped with cashew frosting.
Cake:
2 c raw Tahini
4 c dry shredded coconut
1/2 c raw agave nectar
1/2 tsp salt
fruit for between the layers, like mango or pineapple or strawberries or papaya. Soft fruits are best. two layers of two different kinds of fruit looks great too.
Frosting:
1 c raw cashews (or 1/2 c cashews and 1/2 c macadamias)
1 tsp mint extract (or substitute 4 drops lemon oil)
1/4 c fresh coconut oil (or coconut butter)
2 TBSP raw agave nectar
1/2 tsp salt
1/2 c filtered water as needed
Garnish:
sliced fruit of your choice
To make the cake - Using clean bare hands, mix together the tahini, shredded coconut, agave nectar and sea salt until desired texture is achieved. For layers, add any sliced fruit of your choice.
To make the frosting - process the cashews, mint extract, coconut butter, agave nectar and sea salt; add 1/2 c water as needed (try to use as little water as possible. The less water you use, the thicker the frosting will be).
Frost the cake and chill it in the refrigerator or freezer before serving. Note: this cake does not need to be frozen because the cake is very firm. The more coconut you add the firmer it will be.