Sift together 1 c. flour, 1 tsp. cinnamon, a pinch of fine salt, ¼ tsp. baking soda and ¼ tsp. baking powder; reserve.
Grate the peeled parsnips using a food processor fitted with the fine side of the reversible shredding disc; reserve.
In a medium-sized mixing bowl, whisk the whole eggs until frothy. Slowly incorporate the oil, followed by 1 c. granulated sugar.
In two additions, stir in the sifted dry ingredients. Fold in grated parsnip.
Transfer the batter to a parchment lined quarter sheet pan and bake for approximately 20 minutes at 350˚F, or until a toothpick tests clean. Allow to cool.
Coconut Cream Cheese Mousse
Gently heat the coconut milk just to dissolve gelatin; cool to room temperature and reserve.
Place the sucrose, pinch of fine sea salt and butter into the Electrolux Masterpiece Collection blender. Mix for 5 to 10 seconds to cream the mixture well. Slowly add the cream cheese, occasionally scraping down the sides of the cup. Follow with the addition of the sour cream, coconut milk, and lemon juice.
Transfer the cream cheese mixture to a mixing bowl and fold in the whipped cream. Portion into desired serving dishes and chill for 2 hours to set.
Using the Electrolux Masterpiece immersion blender and chopper bowl attachment, grind the toasted hazelnuts. Set aside.
Place pieces of the parsnip cake into the chilled serving dishes atop the cream mixture. Garnish with confectioner’s sugar, chopped toasted hazelnuts and freshly grated lemon zest as desired.