Strawberry Coconut Cake
The Strawberry Coconut Cake is a delightful no-bake treat that’s both creamy and refreshing. Perfect for summer gatherings or as a guilt-free dessert, this cake combines the natural sweetness of dates and berries with the richness of nuts and coconut.
The base is made from a wholesome mixture of dates, walnuts, almonds, and shredded coconut, all bound together with coconut oil to create a firm yet chewy foundation. The topping is a velvety cream crafted from soaked cashews, ripe strawberries, and tangy raspberries, complemented by a touch of honey and a hint of vanilla for depth.
This cake is not only delicious but also free from refined sugars, making it a healthier alternative for dessert lovers. After assembling, it’s chilled to perfection, allowing the flavors to meld beautifully. Serve it straight from the fridge for a cool and indulgent treat that will impress your family and friends.
Strawberry Coconut Cake
Base:
- 500 g dates (soaked for about 30 minutes)
- 100 g walnuts
- 100 g almonds, coarsely chopped
- 1 dl shredded coconut
- 3-4 tbsp melted coconut oil
Place all ingredients in a food processor/mixer, press into a pan, and refrigerate.
Cream:
- 500 g cashews (soaked for about 30 minutes)
- 500 g strawberries (fresh + frozen)
- 100 g raspberries (frozen)
- 1 tbsp lemon juice
- 1 tbsp honey
- 1/3 tsp salt
- Vanilla
- 3-4 tbsp coconut oil
Blend everything in a food processor/mixer and spread over the base. Keep in the fridge for several hours or overnight.
