The filling for this cake was freaking amazing before I even put it in the fridge to set! I was a happy girl licking all the excess from the bowls (I never simply rinse excess cake batter down the drain, that would be a waste of my favorite thing)! I could not wait to dive into the finished product.
4 hours seems like such a long time, but so worth the wait on this one. It was pure joy that I experienced biting into my first taste of the goodness! Strawberries and rhubarb, oh how I have missed you! This was the perfect way to be reintroduced!
Raw Strawberry Rhubarb Cake
Makes one 6 inch cake
3/4 cup dried finely shredded coconut
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
1/2 tsp ground cardamom”Roasted rhubarb”
2 cups organic rhubarb, sliced
1 Tbsp raw coconut nectar
Strawberry Puree:
1 cup fresh organic strawberries
1 cup of the “roasted” rhubarb
2 medjool dates, pitted (and soaked in water until soft if not soft)
a pinch sea salt
1 Tbsp lemon juice
Filling:
4 cups young coconut meat*
1/2 cup coconut water
3/4 cup raw coconut butter (warmed to liquid)
1 cup fresh organic strawberries
1/2 cup of the “roasted” rhubarb
1 tsp beet powder (optional for color)
additional 1 Tbsp coconut butter
Fresh strawberries and shaved rhubarb for decorating
For the “roasted rhubarb”, toss the rhubarb with the coconut nectar and place on a lined dehydrator tray. Tent a piece of foil over it. Dehydrate until softened, about 4-6 hours. You will be using this both for the puree and the filling and it will shrink down a little.
For the strawberry rhubarb puree, combine all ingredients in a food processor and process until smooth. Set aside.
Once the pan is full, tap the bottom on the counter to level, and swirl with a knife in a spiral from the outside in to the center, then a toothpick if you want more intricate swirls.
Place in the freezer for about 4 hours to firm up.
Once the cake has chilled, Garnish the top with fresh berries and shaved rhubarb before serving.
*If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling.
hiii..
tried to make this cake, but the feeling was too runny. hahaha
seemed like we ate something like sorbet instead of cake :p
i live in asia country and it is so easy for me to get young coconut.
i used the young coconut meat and it was wet.. is it the reason why it became runny??
sorry for the long question..
Well, it could be a few reasons. It might not have been chilled long enough (you have a warmer climate there, and it may have needed a few hours more time to chill in the freezer), or the coconuts you used may have had more soft meat. Coconuts with more firm meat are better for cakes, but if you find yours to be a little more soft, you can add a bit more coconut butter (like 1/4 cup).