Raw Banana Coconut Cream Cake

This was my favourite dessert that we/Renee prepared at the workshop. It’s sweet, as most desserts tend to be. But it isn’t overly sweet. The tartness of the lime adds just enough sour flavour to counter the sweetness of the dates and the agave nectar.

When I made this cake at home, I was so happy with the outcome that I decided to share it with my family. However, I didn’t tell them that the dessert was raw/vegan. The cake had become so frozen that I wasn’t able to cut it. So we had to wait almost an hour after dinner before we were able to enjoy the dessert.

Their reaction? Everyone ate their cake without complaint and the dogs begged for the cake. My stepmother shared her last two bites, one for each dog (this is not unusual). My dad, brother, and I enjoyed our cake, but didn’t share. Everyone said thank you and we went about our night. All of the plates were clean. I think they liked it too!

Raw Banana Coconut Cream Cake

Recipe by RAW food chef Renee Shaidle

Ingredients

Crust

• 1/2 cup walnuts nuts (the original recipe calls for macadamia nuts, I substituted walnuts to helps keep down the cost) – approximate cost $0.75
• 1/2 cup cashews – approximate cost $1.50
• 1/2 cup shredded dry coconut – approximate cost $0.75
• 1 tablespoon coconut oil – approximate cost $0.10
• 10 dates (or ⅓ cup raisins) – approximate cost $2.75
• Pinch of sea salt – approximate cost $0.05

Banana layer

• 3-4 bananas – approximate cost $1.50

Filling

• 1 cup fresh coconut meat (or 1/2 cup coconut cream and 1/2 cup cashews) – approximate cost $2.00
• 1 1/2 cups cashews – approximate cost $4.50
• 1/4 cup coconut oil – approximate cost $0.75
• 2 tablespoon agave nectar – approximate cost $0.50
• 1 lime – juiced – approximate cost $0.50
• 1/4 teaspoon sea salt – approximate cost $0.05
• 1 teaspoon pure vanilla – approximate cost $0.50
• 2 bananas, sliced – approximate cost $0.75

Method

1. Prepare the crust
   1. Blend the macadamia nuts, cashews, coconut, coconut oil, and sea salt in a food processor until finely chopped.
   2. Add dates slowly to mixture until the crust becomes sticky (use more or less than recommended depending on your crust).
   3. Line a cake or pie pan with plastic wrap.
   4. Press crust mixture into an even layer in the pan.
   5. Place crust in freezer and chill for at least 10 minutes.
      
2. Prepare the filling
   1. Blend the cashews and sea salt in a food processor until finely chopped.
   2. Add the remaining ingredients one at a time (coconut or coconut cream, coconut oil, agave nectar, lime juice, vanilla, and banana slices)
   3. Blend all ingredients until the mixture is smooth.
3. Prepare the banana layer
   1. Slice the bananas into bite-sized pieces.
      
4. Put it all together
   1. Take crust out of the freezer and place the bananas slices evenly on top of the crust.
   2. Pour the filling on top of bananas and spread into an even layer.
   3. Place assembled cake into the freezer for 3-4 hours to set.
   4. Remove from freezer.
   5. Decorate with coconut flakes.
   6. Serve immediately.

Makes about 9 servings (approximate cost: $1.88 per serving).

Posted by Amber on January 9, 2012

https://thecookssister.wordpress.com/2012/01/09/raw-banana-coconut-cream-cake/