Such a cake, which does not require baking, is cool, easy to prepare, and in its composition, low-fat - something that will delight not only a raw food eater, but also any sweet tooth in the hot summer. The advantages of a raw coconut cake include the benefits for the body, the relative safety of eating the dessert for diabetics and people who are forced to build their diet in accordance with the norms of a hypoallergenic diet.
It is necessary
- - coconut - 1 piece
- - banana - 2 pieces
- - pitted prunes - 200 g
- - zucchini - 300 g
- - water - 200 ml
Instructions
Step 1
Raw coconut cake consists of two layers, a base layer and a cream layer, in addition, the top of the cake is covered with a frosting made from prunes, which, when combined with fresh coconut cream, gives a taste reminiscent of that of chocolate.
The zucchini, which is used for cooking both the base and the cream, does not give itself out at all by the taste, it gives some juiciness and originality to the taste.
Bananas, which are used to make a cake, require preliminary preparation. The fruits must be peeled, cut into slices and dried in a dehydrator or in the sun. In a dehydrator, a banana will dry for about 4 hours; it will take a little more time in the sun.
While the bananas are drying, you can also prepare dried prunes. It needs to be rinsed and soaked in cold water.
The coconut is needed just fresh, coconut flakes will not work, as it is dry, does not contain enough coconut oil. The coconut must certainly be pounded with a hammer over the entire surface and quite hard, since a whole kernel is required, which is peeled from a brown thin skin and then rubbed on a coarse grater.
With zucchini, the situation is simpler. We clean it from the skin and, if necessary, from the seeds, measure out 300 grams of pulp, cut into cubes.
Step 2
To prepare the first layer of cake, put 100 grams of zucchini in a suitable container, add 70 grams of prunes, 1.5 cups of grated coconut and 50 ml of water there. Use a blender to make the mixture as homogeneous as possible.
Line a small diameter form, no more than 20 cm, with cling film and lay out the resulting mass, level and put in the freezer for the time that is required to prepare the cream layer.
Step 3
In a suitable container, put the remaining zucchini, 1.5 cups of prepared coconut, sun-dried bananas, add 50 ml of water.
Wipe the mixture with a blender until creamy, strain to remove excess liquid. Do not discard this excess liquid, but set it aside, as it will be needed later for making the glaze. Pour the cream into the mold on the first layer and put the mold in the freezer for 1 hour.
Step 4
To prepare the glaze, pour the remaining prunes with the liquid that remained after making the cream, wipe with a blender, adding water as needed. Water will need no more than 100 ml. Strain with a sieve to remove any pieces of rind for a smooth glaze.
Gently transfer the cake to a platter, cover with icing and return to the freezer to set the icing.
Step 5
Before serving, remove the cake from the freezer, cut into portions and leave at room temperature for 20 minutes.
The cake turns out to be sweet due to prunes and sun-dried banana; additional sweeteners are not required. People with diabetes will need sugar control after consuming this dessert, since the tolerance of any food, even those containing natural sugar, is individual for everyone.
