1 L Coconut milk
4 tbsp Chia seeds
5 tbsp Coconut sugar
3 tbsp Coconut flakes
4 tbsp Spelt flour (add corn flour for gluten free option)
1 pack Coconut topping cream
Optionally you may decorate your cake with raw coconut balls. See recipe: https://glamness.com/en/guilt-free-coconut-treats-gluten-free/
- Put coconut milk in the fridge for 3-4 hours. Afterwards separate coconut cream from the coconut water (after milk will cool off in the fridge it will form two layers – cream and water). In the recipe we will be using creamy part only. Put coconut water in the fridge and use it for the morning oatmeal or smoothie.
- In the creamy coconut mess add 4 tbsp of coconut sugar. Mix everything well.
- Afterwards add chia seeds. Mix well and leave your dough to rest for 20 minutes.
- Slowly add coconut flakes. Mix all the ingredients.
- As a final step add spelt flour and mix it well.
- Preheat oven to 160C.
- Pour the dough mix into the cake tin and put it into the oven. Bake your dough until it’s golden. Your dough will loose some coconut fat, so make sure to keep a tray under your cake.
- When baked set aside and let it cool off.
- Cut your cake in the middle so it will create two separate layers.
- In the meantime cut bananas into thin chips.
- Whip coconut topping into a fluffy airy mix.
- Take a first layer of your cake, on top of it arrange banana chips in a circle until they will cover all the layer.
- Cover banana layer with the whipped coconut topping.
- Cover it with the next dough layer. And repeat all the previous steps – on top of it arrange banana chips in a circle until they will cover all the layer; cover banana layer with the whipped coconut topping.
- Coat your cake with the coconut topping from the sides so your cake will be completely white.
- Decorate it with some coconut flakes and raw coconut balls.
- Put it in the fridge for one night.