California Avocado Cake with Coconut Sorbet and Graham Cracker Tuile

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)
1 cup sweetened coconut chips, optional
3 cups blackberries, optional

California Avocado Cake

3 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
3 cups granulated sugar
4 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
9 Tbsp. powdered glucose
4 tsp. dextrose powder
1 1/2 tsp. cremodan 30
1/2 tsp. salt
1/4 tsp. sherry vinegar
1 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
7 large eggs
2 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)

3 whole Fresh California Avocados*, pitted and peeled
1/4 cup Lemon Oil
1 Tbsp. honey
1/2 tsp. salt
1 cup isomalt

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

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit