The Bees Knee's Raw Honey and Coconut Cake

by Natalie Ruggeri April 28, 2016 2 min read 0 Comments

The Bees Knee's Raw Honey and Coconut Cake

If heaven had a taste I think I've created it! Ohhhh Yummmmm, this lil creation uses two of my fav's honey and coconut and it was created for a very special gal for her birthday who also shares the same love of honey and bees as I do, This 4 layer yummmmm fest takes a bit longer to put together put it's so very worth it, It's jam packed with flavour that even the sweetest of sweet tooth's will love, enjoy xx

Ingredients base

1 cup of brazil nuts

1 cup of almonds

8 large dates

2 tbls raw honey

1/4 cup shredded coconut

1 tbls coconut oil

1 tsp vanilla paste

good pinch of salt

1 tbls water

Ingredients for the coconut layer

11/2 cups of dessicated coconut

1/2 cup coconut milk (tinned full cream)

1 tbls raw honey

1 tbls coconut oil melted

Ingredients for the honey cream

2 cups of cashews (soaked for at least 3 hrs)

1 tbls fresh lemon juice

1/2 cup of raw honey

1 tsp vanilla bean paste

1/2 cup of coconut cream

Ingredients for the raw chocolate layer

1 cup of raw cacao powder

1/2 cup of coconut oil

1/4 cup of raw honey

1 tsp vanilla paste

1/2 tsp salt


lightly spray a 8 inch round spring form cake tin with coconut oil, Place the almonds, Brazil and dates nuts into a food processor and pulse until they start to break down, add the remaining ingredients and blend until it's all combined and starts to form a ball, place the base mix into the tin and press firmly and evenly then pop it into the freezer, to make the coconut layer place all of the ingredients into a large mixing bowl stir well until everything is well combined, the mixture won't stick together like the base, it will still be crumbly, take the base out of the freezer and press the coconut mixture firmly on top of the base make sure this gets pressed in well and evenly, place back into the freezer and on to the honey cream layer, drain the soaked cashews well place them along with the rest of the honey cream ingredients into a food processor and blend until the mixture becomes smooth, creamy and well combined, pour this layer directly on top of the coconut layer and place back into the freezer, for the final yummy layer place all of the raw chocolate ingredients into a blender and blend until it's all well combined, pour the final layer on and sprinkle with a little extra coconut to garnish, let it all set in the freezer for at least 4 hours, once set you can place it in the fridge and serve, it will last up to a week in the fridge, but I doubt it will because it's pretty yummmmm, enjoy xx

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