Ingredients

The following ingredients have 72 Servings
  • 12 pitted Medjool dates
  • 1 cup water
  • 1 cup oat flour
  • 1 tbsp baking powder
  • 2 tbsp tapioca flour*
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened shredded coconut
  • 2 tsps natural blue food coloring
  • 1/4 cup unsweetened shredded coconut
  • 2 tsps pitaya puree**
  • 1 1/2 cup So Delicious Creamy Cashew Cashewmilk Ice Cream
  • 3-4 tbsps pitaya puree
  • 2 cups Cocowhip OR 1 1/2 cup Cashewmilk Ice Cream
  • 1 tbsp natural blue food coloring
  • 2 cups Cocowhip
  • 2 tbsps pitaya puree

Instruction

  • Blend the water and dates until smooth.
  • Transfer to a large mixing bowl. Add the rest of the ingredients. Stir to combine.
  • Lightly oil then fill a 6 inch round cake pan 2/3 of the way with batter.
  • Bake at 325F for approximately 30-35 mins or until the center bounces back when touched.
  • Let it cool COMPLETELY before slicing off the rounded top and slicing it into 2 layers.
  • Mix each color separately until the coconut is well colored and coated. Spread in a thin layer on a plate. Leave out overnight to dry.
  • Use a 6 inch round springform pan so you can easily remove the cake after it is frozen.
  • Place the bottom layer of cake in the pan.
  • Mix the pink ice cream layer. Spread on top of the bottom cake layer. Freeze for 1 hour.
  • Mix the blue layer. Spread on top of the pink. Freeze for 1 hour.
  • Place the second layer of cake on top of the blue. You can use a thin layer of ice cream to help it stick.
  • Mix the pink Cocowhip layer. Spread on top of the cake.
  • Finish with a few dollops of pitaya puree swirled into the pink and a showering of sprinkles.
  • Freeze overnight.
  • Remove from the freezer 10-15 minutes before slicing and eating.
  • Keep in the freezer for up to a week.