There is a special place in my heart for my grandma’s homemade Coconut Cake. No box cake in her house. Make with love and butter, just like they did in Mississippi. Here is a great raw coconut cake recipe from RAW SOUL that I’m going to try this weekend. I know it won’t be the same, but it will be healthier for me.
Coconut Cake (9”, 12-16 servings)
9 cups oat flour (ground oat groats or rolled oats)
2 cups nuts pecans or walnuts (chopped fine)
3 cups shredded coconut
1½ cups agave nectar
1 level tablespoon ground cloves
Water as needed (about 2 cups)
1/2 pineapple pulsed (in food processor)
In large bowl, combine oat flour, nuts coconut, pineapple, cloves and agave nectar. Mix well. Add water while kneading the mixture. The batter should be moist but not runny. If too much water is added let stand for 15-20 minutes. Form dough into two large balls. Press each dough ball into a spring form pan.
Icing
6 cups shredded coconut (set aside two cups)
1 cup coconut meat (from young Thai coconut)
4 cups water
1 cup agave nectar
1/4 cup lemon juice
1 vanilla bean or 2 tablespoons vanilla extract
3 tablespoons psyllium powder
Blend 4 cups shredded coconut, and remaining ingredients in high speed blender until creamy. If too watery add a little more shredded coconut.
Remove 1 cake from spring form pan and place on a plate (this is your bottom layer). Spread Icing on bottom layer of cake. Remove other cake from spring form pan and place on top of bottom layer. Ice the top layer of cake, spreading icing along the sides of cake. Top with shredded coconut.
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