Zero Waste Coconut Sponge Cake
Ingredients
- 1 cup desiccated coconut
- 2 cups water
- White chocolate
- 3/4 cup soaked cashews
- 1 tablespoon coconut milk
- 1 tablespoon preferred liquid sweetener
- 1 tablespoon melted cacao butter
- Pinch of salt
- 1 cup mango
- 1 teaspoon lemon juice
- 1 teaspoon coconut oil
- 1/4 teaspoon vanilla
- 1 tablespoon coconut milk
- 1 tablespoon coconut oil
- Pinch of salt
Preparation
Blend desiccated coconut and water in a high-speed blender until the coconut is completely broken down.
Strain the mixture through a nut bag or muslin cloth to extract coconut milk. Reserve the milk for later use and keep the pulp for the cake.
For the white chocolate, blend soaked cashews, coconut milk, liquid sweetener, melted cacao butter, and a pinch of salt until smooth. Slowly stream in the cacao butter to emulsify.
Prepare the mango coulis by blending mango, salt, lemon juice, and coconut oil. Stream in the coconut oil at the end. Refrigerate the coulis to set.
In a mixing bowl, combine the coconut pulp, vanilla, coconut milk, coconut oil, and a pinch of salt. Mix well with your hands.
Add the melted coconut oil to the mixture and mix until coated. Fluff up the mixture with a fork.
Place a 3-inch cake ring or a greased ramekin. Press half of the cake mixture into the ring to create a well in the center. Fill the well with the white chocolate mixture, then cover it with the remaining cake mixture. Set in the fridge for at least an hour.
To assemble, unmold the cake onto a plate and serve with the mango coulis.