Tropical Coconut Cake

[ 10 ] May 18, 2012 |

Topical Coconut Cake

This incredible Tropical Coconut Cake  is raw, gluten free, dairy free and full of flavor.

The summer season is an excellent time to try a raw dessert. You can make a scrumptious cake without heating up the whole house.

Gluten-free and hypoallergenic, coconut flour is a good source a protein with fantastic flavor and texture.

Tropical Coconut Cake

If you have a skeptical friend or family member who doesn’t believe that raw dessert is delicious, simply feed them this delicious Tropical Coconut Cake.

coconut flour1

This recipe was inspired by Natalia Karoway, PURE PLEASURES.

5.0 from 1 reviews
Tropical Coconut Cake
  • 2 cups peeled and chopped apples
  • ½ cup pure maple syrup
  • ¼ cup lemon juice
  • ½ cup fresh squeezed orange juice
  • 2 teaspoon lemon zest
  • 2 teaspoon orange zest
  • ½ cup coconut oil
  • ⅛ teaspoon sea salt
  • 2½ cups coconut flour
  • 2 cups raw cashews, soaked for 2 hours, drained and rinsed
  • ½ cup pure maple syrup
  • ¼ cup lemon juice
  • ¼ cup fresh orange juice
  • ½ cup coconut oil
  • ½ cup water
  • 2 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  1. Place the chopped apples in the food processor and process until smooth. Add maple syrup, lemon juice, orange juice, lemon zest, orange zest, coconut oil and salt and process until combined.
  2. Add the coconut flour, 1 cup at a time and process until combined.
  3. Divide into 3 equal portion. Use a 8" round silicone cake pan and wax paper. Place ⅓ of the cake into the pan and press down to flatten. Cover the the pressed cake with wax paper, smooth over the cake. Top the sheet of wax paper with the remaining portions of cake and press to flatten. Set in the freezer for 2 hours to firm.
  1. Place all ingredients in a high speed blender and blend until smooth. Place in the refrigerator for 3 hours to set.
  2. Pop one cake layer out of its silicone pan, remove the wax paper and place on a plate. Use ⅓ cup of icing to evenly frost the top of the first layer. Repeat with the remaining layers. Cover the top and side of the cake evenly. Decorate with shredded coconut.
  3. Store in the refrigerator.

Clean Eating Tropical Coconut Cake


Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Raw Food, Sweets

Comments (10)

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  1. Gabriela says:

    Looks very tasty! Love the ingredients:)

  2. I have a whole bag of coconut flour that I have been looking for a recipe to use! Thanks, this cake looks amazing, I love all of the ingredients!

  3. This cake sounds wonderful! I am just diving into the world of raw foods myself, and love everything I have experimented with so far! This coconut cake sounds awesome though, I would love a large slice :)!

  4. Pooja says:

    Making cakes have always interested me. Love this recipe.

  5. cristina says:

    In the instructions regarding the cake you mentioned coconut oil, but in the list with ingredients for the cake there is not any coconut oil.Are you refering to the coconut oil from the icing ingredients or did you forget to add it in the list?

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