Blueberry coconut cake

Name: Blueberry coconut cake
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 125 g dried soft apricots; 225 g Cashew nuts; 8 tablespoons (40 g) Cornflakes; 5 tsp (25 g) Coconut flake; 2 Limes; 3 can(s) (400 ml each) cold coconut milk; 4 TABLESPOONS Agave syrup; 125 g Blueberries; 100 g Blueberry Jam; 7-10 Tbsp Grease; baking paper; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

125 g dried soft apricots
225 g Cashew nuts
8 tablespoons (40 g) Cornflakes
5 tsp (25 g) Coconut flake
2 Limes
3 can(s) (400 ml each) cold coconut milk
4 TABLESPOONS Agave syrup
125 g Blueberries
100 g Blueberry Jam
7-10 Tbsp Grease
baking paper
7-10 Tbsp Cling film

Directions

1
Chop the apricots roughly. 125 g cashew nuts, apricots, cornflakes and grated coconut are best finely chopped in a universal chopper. Roll out the mixture round (approx. 25 cm Ø) on baking paper. Grease a tart tin with lift-off base (22 cm Ø).
2
Place the mould base on the fruit base, turn over. Peel off the baking paper and press down the rim. Cover and chill.
3
In the meantime, wash the limes in hot water and grate them dry. Finely grate the peel. Halve limes and squeeze juice. Pour solid coconut mass from the tins into a blender (approx. 200 g per tin) (use the rest of the coconut water for other purposes).
4
Mix with agave syrup, 100 g cashew nuts, lime juice and 3/4 of the peel to a fine creamy puree. Pour the pureed coconut cream onto the prepared tart base. Chill for about 2 hours. Cover the rest of the lime zest and chill.
5
Wash, clean and drain the blueberries. Stir the jam until smooth and spread on the coconut cream. Decorate with blueberries and lime zest.