The cake should be somewhat hard, enough to eat with a spoon though. I don’t think the coconut cream was the culprit, however, I know what you mean. I have been thinking of a way to change the texture of the cake by maybe adding some cashew cream to the layers and see if that could help with the consistency while it defrosts. My cake it is somewhat hard but I would like it to be more creamy. I am thinking too of using maple syrup instead of the sugar. I will let you know when I make this again with the cashew cream and see if the texture improves somewhat. Thanks for visiting my blog!