Avocado Lime Coconut Cake Recipe
Looking for a standout cake recipe to amaze your loved ones? Search no more, as the Avocado Lime Coconut Cake Recipe offers a tropical delight with its creamy avocado, zesty lime, and sweet coconut flavors. Whether you're vegan or not, it's a guaranteed crowd-pleaser at any gathering.
Ingredients
For the base:
- 150g nuts (I used almonds), soaked for at least 8 hours
- 150g soft dates
- 5 tablespoon shredded coconut
- 1 pinch of salt
For the filling:
- The flesh of 3 ripe avocados
- 250g coconut yogurt
- 50ml maple syrup or honey (if not vegan)
- 1 1/5 tablespoons liquid coconut oil
- 60ml freshly squeezed lime juice
- Zest of 1 natural lime
Instructions
- Prepare your cake pan by greasing it with coconut oil. It should be 9-10 inches (23-26 cm) in size. Set it aside for later.
- Begin by roughly chopping soaked nuts in a food processor. Next, add dates, shredded coconut, and salt, and pulse until the mixture is thoroughly combined and achieves a sticky consistency. It's essential to retain a slightly crunchy texture for the base.
- Firmly press the base mix into the cake pan using your hands, ensuring it's compact, and then set it aside.
- To prepare the filling, start by blending together the avocado flesh and coconut yogurt in a food processor until you achieve a smooth consistency. Next, incorporate maple syrup (or honey), coconut oil, lime juice, and lime zest into the mixture until it becomes completely creamy.
- Gently pour the mixture onto the base, then carefully place the cake in the freezer to set for approximately 1-2 hours.
- Allow the tart to thaw for 15-20 minutes before serving.