Strawberry and coconut delight

Sometimes it is hard to stick to your own standards when a celebration, a birthday and the like come along. Thanks to this dessert you do not have to stray from that path for a special occasion or just for an ordinary visit.
P. S.: Do not forget to share the cake.

Method:

Before you make the cake, it is a good idea to soak the dried dates and the nuts a day in advance (ideally overnight) so that they soften and blend more easily.

Preparing the first layer:

1. Blend the dates and cashew nuts into a sticky mass, which you then mix in a bowl with the desiccated coconut.
2. Press this mixture into the bottom of a cake tin – do not forget to line it with baking paper.
3. Once the base is done, put it in the fridge and you can start on the middle, coconut layer.

Preparing the second layer:

1. Put the cashew nuts into a blender and blend them together with the coconut milk and coconut cream until completely smooth.
2. Then mix this mixture together with the desiccated coconut and sweeten it to your taste with honey (or date syrup)
3. Cut roughly 10 strawberries (more if you like) into small cubes and then stir them very gently indeed into this coconut mixture.
4. Gently, so that the layer does not take on colour from the strawberries but stays white.
5. Spread this layer over the base and press it down well.
6. Put the cake back in the fridge while you make the last layer.

Preparing the last, strawberry layer:

1. Blend the cashew nuts together with the coconut cream and honey into a smooth mass, then add the strawberries and blend everything together.
2. Stir the agar into the coconut milk, add it to the blended strawberry mass and mix everything thoroughly.
3. Then pour this layer into the cake tin, smooth it out and put it in the fridge (ideally overnight).

Author: Lucia Borbélyová