Raw Lemon & Coconut Cake

I realise I’ve been a little MIA the last couple of weeks. However, the last two weeks have given me a chance to get very excited about what I’m sharing with you today, and trust me, this is a GOOD one.

As you are all aware by now, I love desserts. It’s pretty much that simple. For a long time now, I’ve been saying to myself that I will make one of my own fancy raw cakes that I see allllllll over Instagram. I am proud to say…I finally did it! I promise you this recipe does not disappoint! As usual, I forced my husband to taste test this cake, he’s exact words were ‘this is delicious’, and, ‘it tastes like one of those Sara Lee cakes’. When your husband reacts like that, you know you’ve got a winner.

So please enjoy the following…

Raw Lemon and Coconut Cake (serves 8)


Base –

  • 1 cup walnuts
  • 1 cup pitted dates
  • 1 pinch sea salt

Filling –

  • 2 cups cashews (soaked)
  • 1 cup coconut cream
  • 1 lemon (squeezed)
  • 1 tbsp honey
  • 1 pinch sea salt



Firstly, spray a cake pan with coconut or olive oil spray and set aside. To make the base, place all ingredients into a blender or food processor and mix until you get a crumbly consistency. Once blended pour mixture into your pan or dish, pressing down on the mixture in order to spread it evenly and to ensure no cracks.

For the filling, you need to soak the cashews before hand. This is so they become nice and soft, and easier to blend. I soaked mine in water overnight, but I have been told that you can soak them in boiling water and leave for an hour or so if you don’t have a lot of time. To make the filling, squeeze your lemon into your blender along with the coconut cream, cashews, honey, and sea salt. Blend until a smooth consistency. I recommend giving the filling a bit of a taste here, and decide whether or not you want to add a little more coconut or lemon. I squeezed a little more lemon juice into mine just because I love citrus flavoured desserts. Once you are happy with the taste, pour filling over the base spreading evenly with a spatula.

Place the cake in the fridge and allow to chill for at least 4 hours (or until set), to speed up the setting time pop the cake in the freezer for at least an hour, or again, until set. Once the cake is set, serve and enjoy! I served mine with some raspberries, dried coconut, and crushed almonds. Sooooo good!

I think this will be a dessert I stick with for a while now. I loved making it because it wasn’t overly complicated, and I didn’t need to mess around with too many ingredients. It’s basically a great dessert for lazy girls who want to be healthy…AKA, me.

The Healthy Mermaid x




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