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Pining for Lime Coconut Cake

Ingredients
For 6 lucky people

Proudly brought to you by our Pining for Lime Pops, this tropical dessert is plant based AND gluten free. Can we get a heck yes?!

Perfect for a hot Summer’s day, this frozen cake is guaranteed to be a hit. Tip – Start this recipe a day ahead.

Method:
1

Line an 8 inch springform round cake tin and a flat baking tray with baking paper. Make your yoghurt drops by dolloping spoonfuls of coconut yoghurt onto the flat tray. Freeze for a couple of hours or overnight.

2

Time to get crushing! Crush a packet of Gingernut bikkies (for a thicker base, add an extra half a pack). Pop ’em in a Zip Lock bag and smash with a rolling pin. Or, chuck into a blender and pulse until mix looks like fine breadcrumbs.

3

Melt a couple of tablespoons of vegan butter or coconut oil. Add to your crushed bikkies and mix until combined. Press firmly into your pre-prepared spring form cake tin. Refrigerate for at least 3 hours.

4

Chop up 6 Proud & Punch Pining for Lime pops into 2cm chunks (or whatever size you like – we don’t judge!). Keep them in the freezer while you get on with everything else. Don’t forget to save your pop sticks for future stick hack project ๐Ÿ˜‰

5

Blend your remaining pops with a dash of dairy free milk until thick and pourable. Mix in chopped pop chunks.

6

Remove base from the fridge. Pour over chunky pop mixture. Freeze overnight.

7

Get creative with coconut yoghurt dollops, pineapple chunks, lime slices, shredded coconut and grated lime rind. And, FINALLY, it’s time to dig in.