Pomegranate Chocolate Coconut Cream Cake Recipe

Dec
2013

I think this festive chocolate and coconut cream cake has it all. It’s chocolate macaroon crust contrasts wonderfully with the smooth and sensual vanilla flavored coconut cream center. But the part that really pulls it all together and makes it wonderfully festive is its luscious topping with pomegranate seeds mixed into a thick chocolate ganache creating an awesome texture. Taste, texture and ingredients with nutrition, make this a total winner for my favorite cake of the year!

I took lots of pictures in the kitchen to show you exactly how to make it yourself. It’s easy once you have the right tools and ingredients. I used a food processor for the base and my Vitamix for the cream center and chocolate topping, but you could use a food processor for all 3 parts if you don’t have a VitaMix. It may not turn out quite as smooth if processed instead of blended, but it will definitely still be wonderfully delicious!

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Pomegranate Chocolate Coconut Cream Cake

Ingredients

Macaroon crust
1 ½ cups Coconut flakes
1 cup Walnuts
1 cup Medjool Dates
¾ cup Cacao Powder
¼ cup Coconut Butter
2 tsp Vanilla
½ tsp Salt

Vanilla Cream center
1 ¼ cup Cashews – soaked
¾ cup Coconut Butter
¼ cup Coconut Oil
¼ cup Almond Milk
½ cup Coconut nectar or Agave
2 tsp Vanilla

Pomegranate Chocolate topping
1 ½ cups Cacao powder
¾ cup Coconut Butter
¾ cup Coconut nectar or Maple syrup
3 Tbsp Coconut oil
1 cup Pomegranate seeds

Garnish
½ cup Pomegranate seeds to press into the top, or more if desired.

Directions

First soak cashews for the middle cream center layer and oil your springform pan with coconut oil. Then you can start making the base layer.

Base:

Place all the base ingredients in the food processor and process just until they start to clump together. Then transfer mixture to a 8 to 9 inch springform pan that has been lightly oiled with coconut oil. Press base evenly into the bottom of pan.

Cream Center:

For the vanilla cream center first set the coconut butter and oil in a dish placed in a bowl of hot water to melt. These melt just above room temperature and so it doesn’t take long to melt them. Meanwhile drain the cashews and blend or process them with the almond milk, sweetener and vanilla. Add the melted coconut butter and oil and process until smooth. Transfer this filling mixture into the pan over the base layer and set into the fridge to set. It should set and allow to thicken up for at least a half hour before putting the top layer on.

Note: I used the blender but there is a bit of a technique to doing it as you want the mixture very thick and it is harder to get it to blend well and keep it a thick consistency. If you use a blender, and it has to be a high speed blender, preferably Vita-mix, I find there is a place around 5 to 6 on the speed dial that is best to bring thicker food down into the blades. The process has t be done quickly and its best if the coconut oil and butter is thoroughly melted. If you don’t have a high speed blender or are new to this type of processing I would recommend using a food processor. The blender will make it a little more creamy and smooth, but it wil turn out very smooth and just as delicious with a food processor.

Topping:

For the pomegranate chocolate topping again melt the coconut butter and oil. Place all ingredients except the pomegranate seeds into the blender and blend well until smooth and creamy. Remove to a bowl and stir in the pomegranate seeds. Transfer mixture to pan and spread out on top of the cream filling. Press extra pomegranate seeds into the top as a garnish if desired. Set cake into the fridge to set for another 20 to 30 minutes before serving. Enjoy!