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Anna Lewandowska

Coconut and peanut layered cake

A no-bake cake with a date and coconut base, a millet and coconut paste filling and a peanut butter glaze, set overnight in the fridge.
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Prep Time 40 minutes
Cook Time 20 minutes
Chilling 8 hours
Total Time 9 hours
Servings: 12 pieces
Course: Dessert
Cuisine: Polish
Ingredients Method Notes

Ingredients
  

Base
  • 10-12 dates
  • 2 cups coconut flakes
  • 1 tablespoon coconut oil
White filling
  • 250 g millet
  • 1 teaspoon coconut oil
  • 1 cup plant milk
  • 3 teaspoons coconut sugar
  • around 100/150 g coconut paste
  • juice of half a lime
Glaze
  • 4 tablespoons peanut butter
  • 3-4 teaspoons coconut sugar
  • 250 ml coconut milk

Method
 

  1. Remove the seeds from the dates, pour boiling water over them and soak for 15 minutes.
  2. Blend the base ingredients, press them firmly into a round tin and put it in the refrigerator.
  3. Rinse the millet twice under running water and cook it in water. When most of the water has been absorbed, add the plant milk and cook until that is absorbed too.
  4. Set the millet aside with the lid on until it is cool to the touch.
  5. Blend the cooled millet with the coconut oil, coconut sugar, coconut paste and lime juice until smooth.
  6. Spread the filling over the base and return the tin to the refrigerator for about 30 minutes.
  7. Warm the coconut milk with the coconut sugar and peanut butter over medium heat, stirring, and take it off as soon as it is smooth.
  8. Pour the glaze over the cake while it is still liquid and refrigerate overnight.

Notes

Ingredient quantities are taken from the recipe box as published. The number of pieces is approximate.