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Coconut Pudding Cake with Strawberry Banana Frosting

Posted by: Lori Molski on Monday, September 10, 2012

This cake really has the potential to be a glamour cake. I wish I was getting married again so I could make this into a spectacular wedding cake! Wouldn’t that be something? A totally gluten free, grain free, dairy free, sugar free, celebratory cake that actually tastes good! I might just have to toy around with the idea. Don’t be surprised if sometime soon I post pics of a wedding-esque cake!

What’s it taste like? It’s rich, creamy, fluffy…almost like eating marshmallows, but then you realize it’s not crappy-junk-loaded cake and your shocked! Amazed. Your dreams have come true.

We are very blessed to live in an area where ethnic markets keep fresh young Thai coconuts in their daily inventory. I can buy a case of 9 coconuts for $8 to $10. I know not all of you will be able to find fresh coconut meat from the insides of young fresh Thai coconuts, so I tried this with recipe with 3 cans of whole fat coconut milk. Canned coconut worked beautifully.

SERVINGS: 9 to 12 pieces for a single layer (8 or 9-inch cake)
PREP TIME: 25 minutes
CHILL TIME: 3 hours

Ingredients for pudding cake

• 6 cups fresh coconut pulp (8 to 9 fresh young Thai coconuts) or 3 cans whole fat coconut milk
• 4 tablespoons gelatin (equal to 4 packets) or 4 tablespoons agar powder
• 2 cups warm distilled water (bring to a very low boil)
• 1/3 cup cane sugar or sugar alternative (I used Xyla 100% Pure Birch Tree Sugar, not made from corn, available here)
• 1/2 teaspoon gluten free vanilla extract

Ingredients for frosting

• 1 pound fresh strawberries, stemmed, hulled, washed and dried well.
• 1 banana
• 1.5 yogurt or dairy-free alternative ( I used my homemade coconut yogurt)
• 2 tablespoons coconut oil (I used Garden of Life Extra Virgin Coconut Oil, available here)
• 2 tablespoons cane sugar or sugar alternative (I used Xyla 100% Pure Birch Tree Sugar, not made from corn)
• 2 packets of gelatin or 2 tablespoons agar powder

Instructions

Prepare desired cake pan or mold by rubbing with oil (I used coconut oil).
In a high speed blender (I used my Vita-Mix) or food processor, add coconut pulp, gelatin, warm water, sugar and vanilla extract. Blend on high speed for 1 minute, or until a creamy, silky pudding texture has been achieved.

Pour pudding into desired mold(s). Chill in the refrigerator for 3 hours minimum.
While cake is setting, prepare frosting. Simply add strawberries, banana, yogurt, coconut oil, sugar and gelatin to blender. Blend on high speed for 1 minute, or until a creamy, fluffy texture has been achieved. Spoon frosting into a zip lock bag or piping bag and chill for the remaining duration that it takes pudding cake to set.

Have a clean plate or cake stand ready. Once cake is set, submerge bottom of cake pan into hot water. Do not let water come into contact with your cake. Run an offset spatula around the edges of the pan and then invert cake onto clean plate or cake stand.

*Tip: Dip your offset spatula into warm water to keep clean. This will help you achieve a smoother, look. If you are decorating with puffy cupcake clouds, you need not worry about the spatula!

Ready to decorate: You have the option to slice your cake into individual pieces or leave whole. Frost by squeezing frosting on top of cake and using offset spatula to achieve a smooth layer OR decorate with cupcake-style frosting clouds! Chill until you are ready to eat. Garnish with chocolate shavings, or chocolate cocoa powder.

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