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1st The crust is the usual almonds in the food processor,
until they turn into a flour (powdered) then add dates,
as many as you want, according to how sweet you want.
Pressed into your large glass cake pan.
2nd The layers begin with a thick layer (1 - 2 inches)
of coconut pudding. (You know coconut pudding right?)
Blend: coconut water, coconut meat, dates, & vanilla. Mmmm.
3rd The next layer is fresh fruit (1" thick, what ever is in season).
I like chopped mangos, pineapples, and papayas if I can find
them ripe and sweet. You can use your favorites fruits.
4th Another layer of coconut pudding (1"thickness).
5th Another layer of fresh chopped fruit. And so on.
Layer as many times as your pan is deep.
I like to top it off with fresh blueberries or strawberries.
(Blueberries last longer.)
Because of all the coconut pudding, it's a little time consuming. When I know I'm going to make this cake, I drink & save at least 10 coconuts in the refrig. Then I'll make a bunch of coconut
pudding. I'll make it for special occasions only, special birthdays, and Thanksgiving dinners.
- by Juliano, Raw: The Uncook Book
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