Spiderman Healthy Coconut Date Cake

Ingredients

For Cake Base 1:

• 2 cups/ 350 g medjool dates, pitted
• ¼ cup / 50 ml hot water, if needed
• 1 cup + 2 tbs/ 130 g whole grain spelt flour
• 1 cup/ 100 g shredded coconut
• 14 oz/ 400 g coconut milk, 1 can (or ⅞ cup milk + ⅞ cup plain yogurt)
• 4 tbs / 60 g coconut oil, melted
• 1,5 teaspoons baking powder
• 2 teaspoons vanilla extract

For Cake Base 2

• 2 eggs
• 1 cup / 200 g medjool dates, pitted
• ¼ cup / 50 ml hot water, if needed
• ¾ cup/ 180 ml plain yogurt
• ½ cup / 50 g shredded coconut
• 1 ⅔ cups / 200 g whole grain spelt flour
• 1,5 teaspoon baking powder
• 2 teaspoons vanilla extract
• 4 tbs / 50 ml olive oil

For the frosting:

• ¼ cup /55 g butter, softened
• 1 cup/ 250 g fresh ricotta
• ¼ cup + 1 tbs / 100 g liquid honey
• 1-2 tbs greek yogurt or heavy cream

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Instructions

Cake Base 1:

• Preheat oven to 360° F/ 180° C. Line the bottom of a 17-18 cm (7 inch) cake pan with a circle of baking paper. Grease well the pan inside.
• In a bowl combine spelt flour and baking powder and set aside.
• In a food processor puree dates with the hot water (if you need it) until almost smooth. Add the shredded coconut and the coconut milk (or the milk and the yogurt) and process for 1-2 minutes. Pour the mixture into a large bowl. Add coconut oil and vanilla extract and mix with a wooden spoon or a rubber spatula until homogeneous. Carefully fold in the flour and baking powder until absorbed.
• Transfer the batter into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted in the centre comes out with just a few crumbs.
• Let the cake base cool to room temperature before assembling.

Cake Base 2:

• While the first cake base is in the oven, prepare the batter for the second one. Line another same sized cake pan with parchment paper and grease it afterwards.
• In a bowl combine spelt flour and baking powder.
• Puree the dates with the hot water (if needed) in the food processor. Add the shredded coconut and the yogurt and blend for 1 more minute.
• With an electric mixer beat the eggs for 5-10 minutes, until thick and pale. Add olive oil and beat for one more minute, until absorbed. Add vanilla extract and the date mixture. Mix well with a wooden spoon until all ingredients are combined. Add the dry ingredients, folding gently until absorbed.
• Bake the second cake base for another 40-45 minutes or until almost no crumbs are found on the wooden tester. Let cool until room temperature.

Frosting:

• In a large bowl beat the butter until fluffy. Add honey and beat for 2-3 minutes, until combined. Gradually add ricotta and beat until smooth. At the end add the greek yogurt and beat until the consistency becomes fluffier.

To assemble the cake:

• Using a long serrated knife cut horizontally the 2 cake bases in 3 layers each. Place 1 layer on a serving plate and cover it with frosting. Place another layer on top. Continue the process until finishing all layers.
• Decorate the cake as desired.

Notes

• If you want to cover the top and the sides of the cake with the same frosting, you need to double the ingredients. Otherwise you can cover the cake with buttercream frosting and fondant, as I did.

• To make Spidermen themed decoration the easy way:

1. Order edible Spiderman themes prints on fondant paper (I downloaded mine from different free printable sites in Internet). I advise you to order different ones and then try out on the cake how they would fit best.
2. Before placing the prints, cover the cake all around with buttercream frosting. Plain buttercream, no fruits and other additions which might melt the fondant.
3. Place the prints on top: no moisturising is required as they would stick on top of the buttercream. Make sure you try out how the cake would look before placing the prints.
4. If you can’t find an edible Spidermen figurine, buy a small plastic toy as I did. Position it on top of the cake as you like.