Coconut Cake - Chef Emira

I would like the share this delicious coconut cake recipe that I’ve been making for many years and is a family favorite!   It’s easy to make and doesn’t require baking.   Try substituting gluten free biscuit type cookies and try almost milk or coconut milk in place of the cow milk.  Of course you can sub out the sugar for monk fruit sugar or sugar in the raw.

200 g unsweetened finely shredded coconut
200 g coconut butter
200 g milk
200 g sugar
500 g crushed teas biscuits
2 tbsp. unsweetened coco powder
In a medium bowl, mix crushed tea biscuits and coco powder and set aside.
In a different bowl, mix the butter, sugar and add the milk and mix until it becomes smooth then add the coconut and mix again until it’s smooth. Separate the mixture into two equal amount.
Add the crushed biscuit and coco powder combination into one half of the butter , sugar and milk mixture to form the outer layer of the cake. Spread it on the parchment paper in a rectangular shape (About the size of a half sheet cookie tray)
Spread the second milk, sugar and butter mixture evenly on top of the first layer, then roll the dough carefully from one end to the other. Place it in the freezer for at least 2 hours before you serve.