6 Layer Coconut Dream Cake
Layers of intense coconut flavor in between chewy cashew date crumbles, topped with amazing coconut whipped cream.
Servings Prep Time
14slices 30minutes
Passive Time
Servings Prep Time
14slices 30minutes
Passive Time
  • 1cup raw cashews
  • 1cup pitted datessoaked in warm water for 5 minutes & drained
  • 1cup unsweetened coconut shreds
  • 1/2tsp vanilla bean powder
  • Dash of pink salt
Cake layer:
  • 1 1/4cup cashewssoaked overnight
  • 1/3cup + 2T maple syrup
  • 1/2cup coconut buttersoftened*
  • 1/3c + 2T coconut oilmelted
  • 1tsp coconut extract
  • Dash of pink salt
  • 2tsp vanilla extract
Whipped cream:
  • Solid Cream from 1 can coconut milkchilled overnight
  • 1T maple syrup
  • 1/2tsp vanilla extract
  • 1/2tsp coconut extract
Coconut topping:
  • 1/2cup coconut flakes
  • 1tsp maple syrup
To make the crust:
  1. Pulse cashews in a food processor until broken up, then add remaining ingredients and pulse until combined.
  2. Press half the crust into the bottom of a parchment-lined 7″ springform pan and set in the fridge. (Leave the other half on the counter to layer later on)
To make the coconut cake:
  1. Add all ingredients to food processor and blend until smooth. Taste & adjust sweetness to your liking.
  2. Scoop out 1/2 the cake filling on to your crust and set in the freezer for about 1 hour until firm.
Assemble the next layers:
  1. After first two layers are firm, add 1 layer of crust on top, freeze 1 hour, then add another layer of cake on top.
To make the whipped cream;
  1. Scoop out the solid cream from a can of refrigerated coconut milk into a large chilled bowl and whip with a hand mixer. Add in sweetener & extracts, adjust to taste. Spread on top of cake.
To make the toasted coconut topping:
  1. Place coconut flakes and 1 tsp maple syrup to a dry skillet on medium heat, stirring constantly until toasted, about 3 minutes. Sprinkle on top.
Recipe Notes

I used a 7″ springform pan. If you use a larger pan, the layers will be flatter/shorter.

*To make coconut butter, simply blendĀ coconut shreds in a food processor until liquefied, about 10-15 minutes) scraping down the sides as needed. Store at room temp.

Once the layers are set, store in the fridge. Set out on the counter for a few minutes to soften.

Can also beĀ freezer, but it may take a while to thaw because coconut butter hardens when cold.

Adapted from catching seeds

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