CHOCOLATE COCONUT CAKE

CHOCOLATE COCONUT CAKE

The basis:
2 mature coconut or coconut chips – 1 ½ cups
Maple syrup - 3 tablespoons
Raw maca powder – 1-2 tbsp.
Cocoa butter – 1/3 cup

Topping:
Cocoa butter – 1/2 cup
Cocoa powder – 1/2 cup
Maple syrup - 2 tablespoons

Preparation:

1. Grind coconut chips to a paste using a coffee grinder.

2. Mix coconut paste and all ingredients for the basis in a blender.

3. Put the mass in form and carefully level the surface.

4. Put the form in a freezer for about 2 hours.

5. Mix all ingredients for chocolate topping (do not forget to melt the cocoa butter)

6. Grease topping over the basis.

7. Place the cake in refrigerator until complete solidification.