Triple-Layer Raspberry Coconut Torte
4.8(268 ratings)Each of the three layers brings something different: cocoa depth at the bottom, clean coconut sweetness in the middle, and sharp berry flavor on top. Pouring and freezing them one by one takes patience, but the effort is mostly waiting. Scatter fresh raspberries and a snowy handful of shredded coconut over the top for a relaxed, rustic finish.
- Hands-on
- 55 min
- Freeze
- 10 hr
- Total
- 10 hr 55 min
- Serves
- 12
- Level
- Challenging
Method
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Step 1: Process the almonds, cacao powder and dates until they form a dark, sticky dough and press it evenly into a 9-inch springform pan.
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Step 2: Blend half the cashews with the coconut cream, half the coconut nectar and half the coconut oil until smooth. Pour over the base and freeze 1 1/2 hours.
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Step 3: Blend the remaining cashews with 1 1/2 cups raspberries, the lemon juice and the rest of the nectar and oil until smooth and bright pink.
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Step 4: Pour the raspberry layer gently over the firm coconut layer, smooth the top, and freeze for at least 8 hours.
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Step 5: Thaw in the fridge for 45 minutes, then pile the remaining raspberries in the center and sprinkle shredded coconut over and around them.
Same technique, different aisle
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