Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts

Sunday, July 20, 2014

The Raw Tropical Bonanza Jamu Freesh Cake: Guest Post by Jonny Freesh!


This week, I am featuring a few of my favorite raw food bloggers on my blog.  It is my honor to have them guest post and share a bit of their delicious food with us all!  The first blogger I am featuring is Jonny Freesh. Ever since I first saw his recipes I have been inspired by them. They are beautiful, delicious looking (and tasting, I have tried a few), and I am jealous of all of the yummy tropical fruit he has access to (in a good way).  He is also a rapper, and his lyrics are about raw food!  How awesome is that?! You all should visit his blog when you are done here and check out the deliciousness there. Now I will turn it over to him!


When Amy asked me to do a guest post on her blog I got really really super excited. I've been admiring her stunningly gorgeous Raw Desserts for well over a year and it's a huge honor to contribute to her site. She was the one who inspired me to take my swirling game to the next level. As my hilarious New Yorker friend would say, “Her Swirl Game is Ferocious!”



We've been communicating online for a while now, and it quickly became apparent that Amy has a penchant for tropical fruits. When she revealed that she liked Durian I swear I shed a tear of joy ;)



So I wanted to bring something special for this awesome opportunity. I may have gone a bit overboard lol, as there are 6 different Tropical Fruits in this delicacy, including Jackfruit and Snakefruit, two tropical fruits that I rarely see in recipes.




I also wanted to create something really unique and new. So that's where the Jamu comes in. Jamu is a traditional Indonesian herbal medicine that commonly comes in the form of a Turmeric juice here in Bali. So I put some Turmeric Powder in the yellow layer, which also had the benefit of making the color much more vibrant.


For those of you that are thinking, ewwww, turmeric in Dessert!?!? I encourage you to give it a try. I find that it mixes surprisingly well with chocolate, and it gives a delicious zesty tang to this cake.


And to make this cake extra super seriously special, I used Mangosteen. Here in Indonesia they call Durian the King of Fruits, and Mangosteen is his Queen. And deservedly. She is a divine concoction of sweetness and tartness, adorned in an elegant, regal, and yet simple costume.



Which, as you can probably imagine from looking at it, isn't exactly easy and quick to unpack. Which is why I rarely use it in recipes. It takes quite some time to separate those cute little white pods from the fairly large seeds that dwell inside. And each whole Mangosteen is about the size of a child's fist, so it takes about 3 kilos of fruit to get the 1 cup of de-seeded fruit required to make a significant amount of Mangosteen tasting substance.


But if any blog is worthy of the extra time and care required to create a Mangosteen cake, Fragrant Vanilla Cake is it. One day I hope Amy is afforded the opportunity to play around with a few kilos of the Queen of Fruits. Alas, man can but dream. Without further ado, here is the recipe for The Raw Tropical Bonanza Jamu Freesh Cake.


P.S. The word Freesh means to make Raw Food. I was never a fan of the word Uncooking and cooking raw food just doesn't sound right.



The Raw Tropical Bonanza Jamu Freesh Cake

Makes one 9 inch cake

Tools:
Blender, Food Processor, 9” Spring Form Pan

Ingredients:
Crust:
2 cups Walnuts (soaked & dehydrated)
1 cup Desiccated Coconut
¼ cup Coconut Oil
1 cup Dried Figs
½ tsp Salt

White Layer:
1 cup Young Coconut Meat
1 cup Coconut Butter
¼ cup Raw Coconut Palm Nectar
¼ cup Coconut Water
½ tsp Vanilla Extract
1 tbsp Coconut Water (for swirl)

Yellow Layer:
1 cup Chopped Jackfruit
½ cup Chopped Snakefruit
½ cup Passionfruit Goo
1 cup Raw Cashews (soaked)
2 tsp Turmeric Powder
¼ cup Raw Coconut Butter
½ cup Coconut Oil
2 Vanilla Beans

Purple Layer:
¼ cup Dates soaked in ½ cup Coconut Oil for 10-20 Minutes (Use Both)   
1 cup Raw Cashews (soaked)
¼ cup Fresh Purple Mulberries
1 cup Mangosteen
2 Vanilla Beans
A Pinch of Salt

Instructions:
1.  Blitz all crust ingredients until well mixed and it easily sticks between your fingers.
2.  Wipe down Spring Form Pan with coconut oil and press crust firmly down into the bottom of it.
3.  Blend all White Layer ingredients until smooth and creamy.
4.  Set aside 3 tbsp for swirl and mix with 1 tbsp of Coconut Water.
5.  Put 1/3 cup into an icing syringe or piping bag and put in fridge.
6.  Pour remainder into pan and put in freezer.
7.  Blend all Yellow Layer ingredients until smooth and creamy.
8.  Set aside 3 tbsp for swirl.
9.  Put 1/3 cup in piping bag or icing syringe and put in fridge.
10.Pour on top of white layer and put back in freezer.
11.Blend all purple layer ingredients until smooth and creamy.
12.Pour on top of yellow layer.
13.Put small dollops of the 3 tbsps of yellow and white layer you set aside earlier around the top of the purple layer and swirl with a skewer or thin chopstick.
14.Pipe icing around side of cake.
15.Put in freezer to set for 3-4 hours.
16.Slice, serve, and bask in the glow of the tropical fruits of Bali. 


Monday, June 30, 2014

Raw Hazelnut Cacao Cherry Cake


A big bowl full of fresh organic cherries is one of the most beautiful sights.  They are like smooth little edible fruit jewels.  Now is the season where they are the most flavorful and I was super excited to get my hands on some at a good price this week.  I can not believe I did not enjoy cherries as a child. It was probably because I was first exposed to those nasty artificially colored pie cherries in cans and I never had the real thing.  Thankfully I bought some real ones as a young adult and I fell in love.


So back to the cherries I bought this weekend, I decided that they would be glorious in a cake.  Not just cherries though, raw hazelnuts and cacao married with them. It sounded heavenly so I had to create it.  I made a simple hazelnut crust, a hazelnut cacao layer, a hazelnut cream layer and a cherry cream layer to be ribboned throughout with cherry puree, and a few crunchy hazelnuts and cacao nibs.  It went down like this...


When it emerged from the freezer, chilled and ready to eat, I was super excited! Not that I hadn't been tasting the fillings all along, because I had and they were yummalicious and addictive.  


 The flavors all together were a sweet party in my mouth.  Kind of like nutella and sweet cherries had a party together...and if you enjoy either of those things, you know it would be a freaking delicious combination!


If you get some fresh organic cherries, you must make this cake for your next special occasion.  Everyone will love it including yourself.  Although, you need not wait until a special occasion if you are hungry for this, because one needs no special occasion to be able to indulge and enjoy raw cake!


Raw Hazelnut Cacao Cherry Cake
Makes one 6 inch cake



Crust:
2/3 cup raw hazelnuts 
1/3 cup ground flaxseed
3/4 cup dried finely shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)



Cherry Puree:
1 cup fresh organic cherries, pitted
2 medjool dates, pitted (and soaked in water until soft if not soft)
a pinch sea salt
1 Tbsp lemon juice

Filling:
4 cups young coconut meat*
1 cup raw hazelnuts, soaked for 8 hours in filtered water and drained
3/4 cup coconut water
2/3 cup raw coconut nectar, raw agave nectar or raw honey
1/2  teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
3/4 cup raw coconut butter (warmed to liquid)

1/4 cup raw hazelnut butter, divided

1 cup fresh organic cherries
additional 1 Tbsp coconut butter, warmed to liquid

3 Tbsp raw cacao powder

1/2 cup raw hazelnuts
1/2 cup raw cacao nibs

raw hazelnuts, fresh cherries, and cacao nibs for decorating

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, hazelnuts and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
For puree, combine all ingredients in a food processor and process until smooth.  Set aside. 
To make the filling, in a high speed blender or food processor, combine coconut, hazelnuts, water, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and process for a minute until blended. Divide the mixture into three bowls. Add one back to the food processor and add 2 Tbsp hazelnut butter.  Blend until smooth.  Place back in the bowl.  Add the next bowl  back to the food processor, add cherries and 1 Tbsp coconut butter.  Process until smooth then place back in the bowl.  Next add the remaining bowl of filling to the food processor and add the rest of the hazelnut butter (2 Tbsp) and the cacao powder.  Blend until smooth, and pour back into the bowl. 
To assemble cheesecake, pour the chocolate hazelnut layer over the crust, then drop some of the cherry puree by the tsp over that as well as the hazelnuts.  Pour the hazelnut cream layer over that, then drop some of the cherry puree over it and drop some cacao nibs over that.  Pour the cherry cream layer over that. 
Drop some of the cherry puree over that and swirl with a knife in a spiral from the outside in to the center, then a toothpick if you want more intricate swirls.  Place in the freezer for about 4 hours to firm up.  When ready to serve, garnish the cake with raw hazelnuts, cherries, and cacao nibs.  Store in the fridge.

*If young coconut meat is unavailable, you can use 4 cups raw cashews soaked for 4 hours in filtered water and drained. 



Monday, June 9, 2014

Raw Nectarine Lavender Coconut Yogurt Cake


When I got my hands on a bunch of perfectly ripe nectarines, all I could think about was making them into some sort of fabulous dessert.  Cake...that was what I wanted.  A creamy coconut yogurt cake.  That is my favorite type of cake lately.


I make probiotic rich coconut yogurt often, and although it is good simply with fruit, it is even better in a cake.  Think about a raw cheesecake that is even more creamy than usual, with a slight tang that you would find in traditional cake made with dairy.  I knew it would be wonderful with the sweet flavorful nectarines.  Even better with some lavender.  Lavender is beautiful with summer fruits, especially peaches and nectarines and the color is the perfect contrast to the orange.


In addition to the creamy vanilla lavender filling and the nectarine fillings, I added a jammy layer of nectarine puree as well.  This cake was simply heavenly, and it tasted like summer!  This is my favorite time of the year, and I am so thankful for the bounty of produce available!


Raw Nectarine Lavender Coconut Yogurt Cake
Makes one 6 inch cake

Coconut Yogurt:
4 cups young coconut meat*
1/2 cup coconut water
2 tsp probiotic powder 


Crust:
2/3 cup raw sprouted buckwheat groats (or additional coconut)
1/3 cup ground flaxseed
3/4 cup dried finely shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

1/2 tsp ground cardamom

Nectarine Puree:
1 cup fresh organic nectarines
2 medjool dates, pitted (and soaked in water until soft if not soft)
a pinch sea salt
1 Tbsp lemon juice

Filling:
Coconut yogurt
2/3 cup raw coconut nectar, raw agave nectar or raw honey
1/2  teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
3/4 cup raw coconut butter (warmed to liquid)

1 cup fresh organic nectarines
additional 1 Tbsp coconut butter

1 Tbsp dried organic lavender flowers
1 drop doTerra lavender essential oil**

dried organic lavender flowers for garnish

For the yogurt, combine the coconut and coconut water in a high speed blender and blend until smooth.  Add the probiotics and blend until mixed in.  Place in a bowl and cover. Let sit out on the counter overnight or until it tastes tangy like yogurt.  Place in the fridge to chill.
Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cardamom and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
For puree, combine all ingredients in a food processor and process until smooth.  Set aside. 
To make the filling, in a high speed blender or food processor, combine coconut yogurt,  coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended. Divide the mixture into two bowls.  Add one back to the food processor and add the nectarines.  Blend until smooth.  Stir the lavender flowers and oil into the other bowl. 
To assemble cheesecake, drop the fillings over the crust alternating the vanilla lavender and the nectarine and after every layer of filling drop the puree by the tsp over that.
Once the pan is full, tap the bottom on the counter to level, and swirl with a knife in a spiral from the outside in to the center, then a toothpick if you want more intricate swirls.  



Place in the freezer for about 4 hours to firm up. 
Once the cake has chilled, Garnish the top with dried lavender flowers before serving.

*If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling.


Thursday, June 5, 2014

Raw Peanut Butter Brownie Mocha Cake


 Peanut butter and mocha are a match made in heaven.  I don't drink coffee anymore, but I appreciate a little coffee flavor sometimes.  I make smoothies often for my boyfriend Eric, and his most requested lately is a mocha with raw peanut butter thrown in.  It is pretty freaking amazing...like something crave worthy, but rich so definitely a treat.  So much of a treat that I thought it would make a perfect flavor for a cheesecake.  So...it was going to happen.  But even better, with raw brownies! I made both a brownie crust, and brownies to mix into this deliciousness.  Then both a mocha layer and a peanut butter layer with jungle peanut butter swirled in and some crunchy jungle peanuts and cacao nibs in the center of the cake.  I knew this was going to be good as I tasted everything (how could I not, this was lick the bowls and scrape out the food processor good)...



When it was all finished, I could not wait to taste it.  All I have to say is, this cake was pure deliciousness, and what I experienced when diving into it was pure joy!  Eric was even more happy when I told him what I was going to share with him "Hell yeah!  All my favorite things!" were his exact words.  If you want to make your significant other happy, make him this cake. Because sharing food is always a good way to share your love as far as I am concerned!


Raw Peanut Butter Brownie Mocha Cake
Makes one 6 inch cake


Brownies/Crust:
1 1/2 cups ground flaxseed
1 1/2 cups dried finely shredded coconut
1/2 teaspoon sea salt
1 1/2 cups soft medjool dates, pitted and chopped
3/4 cup raw cacao powder
1 1/2 cups carrot or beet pulp leftover from juicing*

Fillings:
2 cups young coconut meat*
2 cups jungle peanuts, soaked 2 hours and drained
1/4 cup jungle peanut butter
2/3 cup raw coconut nectar, or your choice of liquid raw sweetener
1/2  teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
3/4 cup raw coconut butter (warmed to liquid)

1/3 cup raw cacao powder
1 Tbsp coffee extract


1/4 cup jungle peanut butter, a little water mixed in if to thick to make it runny but still gooey
1/2 cup raw jungle peanuts and cacao nibs


Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the brownies and crust, process flax, coconut, and sea salt in a food processor until fine crumbs, then add the dates and cacao powder and process until finely ground.  Add the carrots and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press 2/3 of the brownie into the bottom of the prepared pan, and set aside. Roll out the other 1/3 and cut into little square brownies You will need about 4 for the top of the cake, halved (so they look like triangles), and cut the rest into small chunks (these will be for the inside of the cake).  
To make the filling, in a high speed blender or food processor, combine coconut meat, peanuts, nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended.  Divide in half, then place 1/2 back in the food processor and add the cacao powder and coffee extract.
To assemble cheesecake, set aside about 3 Tbsp of the chocolate filling, then pour the rest of chocolate filling over the brownie crust, then drop some of the gooey jungle peanut butter over it by the tsp, then swirl it with a knife. Scatter some peanuts and cacao nibs over that, along with the brownies cut into small pieces.  Then pour over the plain peanut butter layer, then drop more of the gooey jungle peanut butter by the tsp over that and the reserved chocolate filling (also by the tsp) and swirl with a knife. Place in the freezer for about 4 hours to firm up. 
When the cake is ready, garnish the top of the cake with brownie triangles before serving. Store in the fridge.

*If you do not have access to young coconut meat, you can substitute 2 cups raw cashews soaked for 4 hours and drained.


Sunday, May 25, 2014

Raw Strawberry Rhubarb Cake




I have been waiting for strawberry rhubarb season. Why?  Because I have been in love with the combination of strawberries and rhubarb ever since my Grandmother would pick rhubarb from her garden in the spring and summer and make the most delicious strawberry rhubarb sauce that I would practically eat by the 32 ox jarful!  My Grandma baked beautiful cakes and cookies as well, but my favorite dessert that she made was definitely this sauce. Plain or over vanilla ice cream.  So now every year when the rhubarb is available, I am on it.  I make more than sauce with it now however.  


I decided this weekend that since I had tons of strawberries in my fridge, and there was rhubarb at the store, I had to buy some and make something with the two.  The first thing that came to my mind?  Dreamy raw cheesecake.  What can I say, it is my favorite dessert of all time!  A cheesecake with swirls...even better. 


The filling for this cake was freaking amazing before I even put it in the fridge to set!  I was a happy girl licking all the excess from the bowls (I never simply rinse excess cake batter down the drain, that would be a waste of my favorite thing)! I could not wait to dive into the finished product.


 4 hours seems like such a long time, but so worth the wait on this one.  It was pure joy that I experienced biting into my first taste of the goodness!  Strawberries and rhubarb, oh how I have missed you!  This was the perfect way to be reintroduced!


Raw Strawberry Rhubarb Cake
Makes one 6 inch cake

Crust:
2/3 cup raw sprouted buckwheat groats (or additional coconut)
1/3 cup ground flaxseed
3/4 cup dried finely shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

1/2 tsp ground cardamom

"Roasted rhubarb"
2 cups organic rhubarb, sliced
1 Tbsp raw coconut nectar
Strawberry Puree:
1 cup fresh organic strawberries
1 cup of the "roasted" rhubarb
2 medjool dates, pitted (and soaked in water until soft if not soft)
a pinch sea salt
1 Tbsp lemon juice

Filling:
4 cups young coconut meat*
1/2 cup coconut water
2/3 cup raw coconut nectar, raw agave nectar or raw honey
1/2  teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
3/4 cup raw coconut butter (warmed to liquid)

1 cup fresh organic strawberries
1/2 cup of the "roasted" rhubarb
1 tsp beet powder (optional for color)
additional 1 Tbsp coconut butter

Fresh strawberries and shaved rhubarb for decorating

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cardamom and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
For the "roasted rhubarb", toss the rhubarb with the coconut nectar and place on a lined dehydrator tray. Tent a piece of foil over it.  Dehydrate until softened, about 4-6 hours.  You will be using this both for the puree and the filling and it will shrink down a little. 
For the strawberry rhubarb puree, combine all ingredients in a food processor and process until smooth.  Set aside. 
To make the filling, in a high speed blender or food processor, combine coconut meat and water,  coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended. Divide the mixture into two bowls.  Add one back to the food processor and add the strawberries and rhubarb.  Blend until smooth.  
To assemble cheesecake, drop the fillings over the crust alternating the vanilla and the strawberry rhubarb and after every layer of filling drop the puree by the tsp over that.
Once the pan is full, tap the bottom on the counter to level, and swirl with a knife in a spiral from the outside in to the center, then a toothpick if you want more intricate swirls.  
Place in the freezer for about 4 hours to firm up. 
Once the cake has chilled, Garnish the top with fresh berries and shaved rhubarb before serving.

*If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling.


Thursday, May 22, 2014

Raw Strawberry Kiwi Coconut Yogurt Cake



Before I went raw, I made cheesecake often. Like every weekend often.  I loved it so much I would eat about 1/4 of it at least in one sitting too, leaving my tummy pretty unhappy with all of the heavy dairy.  It was delicious though, and I had perfected my recipe using Greek yogurt along with the neufchatel cheese in the filling. I was thinking about that last week and I decided to try using coconut yogurt in a raw cheesecake recipe. This Raw Strawberry Kiwi Coconut Yogurt Cake was what resulted. 


I admit I thought about making a plain strawberry yogurt cheesecake because I had so many strawberries on hand thanks to Eric, but me not being one to do a plain anything decided that kiwi needed to join the party as well.  I made my plain coconut yogurt first...which needed to sit overnight, which only built my anticipation and excitement to try making and tasting this cake.

The yogurt was delicious in the cheesecake fillings!  A little tangy, and so creamy!  I could have just eaten it all with a spoon, but that would just make it yogurt and not a cake which was not what I was going for here.  I swirled in some strawberry jam along with the pastel kiwi and strawberry fillings and it was simply lovely!



Once it had set and I was able to dive in it was pure heaven!  The yogurt added another depth of flavor, like it used to for my real cheesecakes, and the strawberry and kiwi provided notes of tart and sweet that were simply divine!  Plus, I was getting a dose of probiotics while enjoying this beauty which I can always use. If you make coconut yogurt, you need to try this...and if you haven't yet, now is the time, you will thank yourself for doing so!


Raw Strawberry Kiwi Coconut Yogurt Cake
Makes one 6 inch cake

Crust:
2/3 cup raw sprouted buckwheat groats (or additional coconut)
1/3 cup ground flaxseed
3/4 cup dried finely shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

1 inch chunk raw red beet

Strawberry Puree:
1 cup fresh organic strawberries
2 medjool dates, pitted (and soaked in water until soft if not soft)
a pinch sea salt
1 Tbsp lemon juice

Filling:
4 cups young coconut meat*
1/2 cup coconut water
1 tsp powdered probiotics (you can open capsules and pour them in)
juice and zest of one lime
2/3 cup raw coconut nectar, raw agave nectar or raw honey
1/2  teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
3/4 cup raw coconut butter (warmed to liquid)

1 cup fresh organic kiwi
handful of spinach (optional for color)
1 cup fresh organic strawberries
1 tsp beet powder (optional for color)

Fresh strawberries and kiwis for decorating

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and beet and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
For the strawberry puree, combine all ingredients in a food processor and process until smooth.  Set aside. 
To make the filling, in a high speed blender or food processor, combine coconut meat and water, and puree until smooth.  Mix in the probiotic powder, place in a bowl, and let sit out on the counter overnight.  
The next day, add to a high speed blender with the lime juice and zest, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended. Divide the mixture into two bowls.  Add one back to the food processor and add the kiwi and spinach.  Blend until smooth.  Remove, and rinse out.  Add the remaining plain mixture to the food processor. Add the berries and beet powder, and blend until smooth.  
To assemble cheesecake, drop the fillings over the crust alternating the colors and after every layer of filling drop the swirl by the tsp over that (see below).
Once the pan is full, tap the bottom on the counter to level, and swirl with a knife in a spiral from the outside in to the center, then a toothpick if you want more intricate swirls.  
Place in the freezer for about 4 hours to firm up. 
Once the cake and the decorating cream have chilled, Garnish the top with fresh berries and kiwi slices before serving.

*If you do not have access to young coconut meat and you do not mind the recipe not being nut free, you can substitute 4 cups raw cashews soaked for 4 hours and drained in the filling, and 1 cup soaked for the optional cream.

Pan Filling and Swirling Process: