Divine Live Coconut Cake with Cacao Frosting

Cake
10 C fine shredded coconut
4 C pitted honey dates
4 C water

Frosting
5 C pitted dates, soaked in 1½ cups pure water
1 C raw cacao powder*
2 tsp. Vanilla
*Grind raw cacao in blender until you have a fine powder

Step one: Frosting
In a food processor place all frosting ingredients and pulse into a super smooth and creamy consistency. Set finished frosting aside at room temperature.

Step two: Cake
Place shredded coconut in large bowl. Set aside.

In food processor, combine soaked dates and water and blend until smooth. Next, scrape the smooth date water mixture into the bowl containing the 10 cups of shredded coconut. Mix well with hands or with a wooden spoon. Set aside this mixture and let the actual cake body mixture stand for 15-30 minutes.

Once dough has rested, divide in half. Place half of the dough on a clean flat surface and using hands, form a round, 2-3 inch cylinder, or what would be the bottom half of the cake. Place this layer into freezer long enough to firm slightly, approximately 10-15 minutes. Next, make a second cylinder, which will be the top-half of the cake. Place this in freezer, and remove the first part.

The first part to frost is the top half, which you just removed from the freezer. Slather frosting on the top, (which is actually the middle of the cake). Next, remove the upper half of the cake from the freezer and place directly on top of the frosted layer. Place entire cake in freezer to firm for approximately 15 minutes, then remove, frost top and sides.

After completely frosted, sprinkle coconut over the top and sides. Then, refrigerate for 2-3 days for the best results.

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Divine Live Coconut Cake with Cacao Frosting


Products Organic Foods Superfood Beautiful Skin Cell Phone/EMF Cleanse & Weight Loss Eco-Healthy Home Kitchen Appliances Oral Health Smart Fitness Supplements Sign Up Now for the Free Full Chakra Living Newsletter	Divine Live Coconut Cake with Cacao Frosting Cake 10 C fine shredded coconut 4 C pitted honey dates 4 C water Frosting 5 C pitted dates, soaked in 1½ cups pure water 1 C raw cacao powder* 2 tsp. Vanilla Grind raw cacao in blender until you have a fine powder Step one:* Frosting In a food processor place all frosting ingredients and pulse into a super smooth and creamy consistency. Set finished frosting aside at room temperature. Step two: Cake Place shredded coconut in large bowl. Set aside. In food processor, combine soaked dates and water and blend until smooth. Next, scrape the smooth date water mixture into the bowl containing the 10 cups of shredded coconut. Mix well with hands or with a wooden spoon. Set aside this mixture and let the actual cake body mixture stand for 15-30 minutes. Once dough has rested, divide in half. Place half of the dough on a clean flat surface and using hands, form a round, 2-3 inch cylinder, or what would be the bottom half of the cake. Place this layer into freezer long enough to firm slightly, approximately 10-15 minutes. Next, make a second cylinder, which will be the top-half of the cake. Place this in freezer, and remove the first part. The first part to frost is the top half, which you just removed from the freezer. Slather frosting on the top, (which is actually the middle of the cake). Next, remove the upper half of the cake from the freezer and place directly on top of the frosted layer. Place entire cake in freezer to firm for approximately 15 minutes, then remove, frost top and sides. After completely frosted, sprinkle coconut over the top and sides. Then, refrigerate for 2-3 days for the best results.