California Avocado Cake with Coconut Sorbet and Graham Cracker Tuile

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Serves: 12
  California Avocado Cake (recipe follows)
  Toasted Coconut Sorbet (recipe follows)
  Coconut Curd (recipe follows)
  Graham Cracker Tuile (recipe follows)
  California Avocado Mousse (recipe follows)
cup  sweetened coconut chips, optional
cups  blackberries, optional
    California Avocado Cake
cups  coconut flour
1/2  cup  gluten-free flour
1/2  tsp.  salt
1 1/2  tsp.  baking powder
1 1/2  tsp.  baking soda
12  Tbsp.  unsalted butter, at room temperature
cups  granulated sugar
  large eggs
3/4  cup  buttermilk
1/4  cup  grape seed oil
1 1/2  cups  Fresh California Avocados* (from 2-3 avocados)
    Toasted Coconut Sorbet (Yield: 2 quarts)
4 1/4  cups  coconut milk
1 2/3  cups  granulated sugar
Tbsp.  powdered glucose
tsp.  dextrose powder
1 1/2  tsp.  cremodan 30
1/2  tsp.  salt
1/4  tsp.  sherry vinegar
cup  toasted unsweetened coconut flakes
    Coconut Curd (Yield: 4 1/4 cups)
3 1/2    sheets gelatin
14  Tbsp.  coconut milk
1/2  cup  buttermilk
  large eggs
  large egg yolks
1/4  cup  granulated sugar
1/2  tsp.  salt
27  Tbsp.  cold unsalted butter, cut into 27 pieces
1/4  tsp.  sherry vinegar
    Graham Cracker Tuile
1 1/4  cups  Graham cracker crumbs
1/4  tsp.  salt
    California Avocado Mousse (Yield: 1-1/2 cups)
  whole Fresh California Avocados*, pitted and peeled
1/4  cup  Lemon Oil
Tbsp.  honey
1/2  tsp.  salt
cup  isomalt

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


California Avocado Cake:

  1. Preheat an oven on convection mode to 325°F. Line a half sheet pan with parchment paper and spray the top of the parchment and the sides of the pan.
  2. In a large bowl, whisk together the coconut flour, gluten-free flour, salt, baking powder and baking soda; set aside.
  3. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low 1 minute, then increase speed to medium-high and continue beating until light and fluffy, about 5 minutes. Stop the mixer and scrape down the bottom and sides of the bowl.
  4. Add the eggs and beat on medium speed 1 minute. Add the buttermilk, oil and avocado and beat 1 minute. Stop the mixer, add the dry ingredients and beat on medium-low speed until just incorporated, about 30 seconds.
  5. Transfer the mixture to the prepared baking sheet and press it into an even layer. Bake until a toothpick inserted into the cake comes out clean, about 20 minutes. Transfer the pan to a wire rack and let cake cool in the pan 15 minutes. Invert the cake onto the rack, remove the parchment paper and let cool completely.

Toasted Coconut Sorbet:

  1. For the base, in a saucepan over medium-high heat, combine 1-1/4 cups of the coconut milk, the sugar, glucose, dextrose, cremodan 30 and salt and bring to a boil. Remove from heat and allow to set into a gel, about 30 minutes.
  2. In a medium bowl, whisk together half of the base (3/4 cup) with 1-1/2 cups plus 2 Tbsp. of the coconut milk and 1/8 tsp. vinegar until smooth. Stir in 1/2 cup of the coconut flakes.
  3. Churn in an ice cream machine according to manufacturer’s instructions. Transfer to a covered container and freeze until set, at least 4 hours. Repeat with remaining ingredients.

Coconut Curd:

  1. Place the gelatin in a bowl and cover with 3 cups cold water.
  2. Warm the coconut milk and buttermilk in a saucepan over medium-low heat.
  3. Whisk the eggs, egg yolks, sugar and salt in a large bowl, then slowly temper into the milk mixture. Cook until the mixture thickens into a pudding-like consistency, whisking constantly, 12 to 14 minutes. Stir in the vinegar.
  4. Pour the curd into a blender and blend over medium speed. With the motor running, slowly add the bloomed gelatin (wring out slightly to remove excess water) and butter. Pour into a container, let cool until barely warm and refrigerate until set.

Graham Cracker Tuile:

  1. Preheat an oven on convection mode to 325°F. Combine the graham cracker crumbs, isomalt and salt in a blender. Blend on high until powdery.
  2. Divide the mixture between two baking sheets lined with nonstick baking mats (about 1 cup per baking sheet). Use a small offset spatula to spread the powder out in a thin, even layer.
  3. Bake until the mixture melts, about 25 minutes, rotating the baking sheets from top to bottom and front to back halfway through baking.
  4. Let cool completely in the pan before gently peeling the tuile away from the baking mat and breaking into pieces.

California Avocado Mousse:

  1. Just before assembling, combine the avocados, lemon oil, honey and salt in a blender. Blend on high until smooth, about 30 seconds.


  1. Cut the cake into 20 pieces.
  2. Transfer the coconut curd and avocado mousse to separate piping bags fitted with round tips. Pipe dollops of coconut curd and avocado mousse onto each piece of cake. If desired, scatter a few blackberries and coconut chips on top. Finish with a small scoop of sorbet and a tuile for garnish.

*Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Chef Kaley Laird, San Francisco, CA

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