This Raspberry Coconut Ice Cream Cake features a chewy coconutty crust with layers of coconut and raspberry ice cream, topped with whipped coconut cream and fresh fruit. Indulgent and decadent for a special occasion. Pretty in pink for a party! NO ice cream maker required!
When my daughter requested a PINK cake for her 3rd birthday, I was all in. How can I turn down a request for pink? 😉
But food coloring is so unnecessary, in my opinion. I love using fruit as natural food coloring! Nothing artificial about that. And it’s just as pretty, but so much healthier! I decided to use fresh raspberries to color the cake pink, plus layers of white coconut to make it pop! Just a few simple (vegan) ingredients – almonds, dates, coconut and raspberries, plus maple syrup (or honey to make it paleo).
Raspberries and coconut make a delicious combination. (Isn’t it amazing how coconut seems to go with almost anything? If you love coconut, you will understand! Haha)
Oh, how I love the layers! The different colors and textures. Chewy and slightly crispy nuts and dates for the crust. Then thick coconut butter ice cream, fresh berries, smooth raspberry ice cream, and light fluffy whipped cream.
It’s easy to make, too! No ice cream maker required. Just a food processor. (I love my cuisinart!) Pulse together the crust, then blend the filling base, pour out half and add raspberries! Add some coconut whipped cream and raspberries on top and it’s fit for a celebration! If you’re 3 or 93 😉
My daughter LOVED her birthday cake, and I did, too! Yummy and pretty. 🙂
Life is better with whipped cream, don’t you think? 😉