Raspberry Coconut Ice Cream Cake {Vegan/Paleo}

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!Raspberry Coconut Ice Cream Cake {Vegan/Paleo} | Pretty Pies

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).

Raspberry Coconut Ice Cream Cake Party

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. Raspberry-Coconut-Ice-Cream-Cake-Pretty-Pies-3

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 😉

Violet's birthday cake 2

My daughter LOVED her birthday cake, and I did, too! Yummy and pretty. 🙂Raspberry-Coconut-Ice-Cream-Cake-Pretty-Pies-6


Life is better with whipped cream, don’t you think? 😉

Raspberry Coconut Ice Cream Cake {Vegan/Paleo}

Rich coconut and fresh raspberries layered together for a special creamy frozen treat!
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Prep Time: 45 minutes
Total Time: 4 hours 45 minutes
Servings: 10 slices



Coconut Cream Layer:

  • 1 cup unsweetened shredded coconut
  • 2 cans coconut milk - refrigerated overnight, solid cream only
  • 1/2 cup coconut oil - melted
  • 1/3 cup pure maple syrup - to taste
  • 2 tsp vanilla extract

Raspberry Layer:

  • 1 cup fresh raspberries - divided

Whipped Cream


To make the crust:

  • Pulse all ingredients in a food processor until sticky crumbles form.
  • Press into a 7" parchment-lined springform pan.

To make the filling:

  • Add coconut shreds to food processor and blend for about 15 minutes until liquified, scraping down the sides as needed.
  • Add remaining ingredients. Taste and adjust for sweetness.
  • Pour roughly half the filling over crust.
  • Add a layer of fresh raspberries around the edge.
  • Set cake in the freezer to firm up.

To make the raspberry layer:

  • Add 1/2 cup raspberries to the food processor with the remaining coconut mixture and blend well.
  • Pour over coconut layer and return to the freezer for about 3 hours to solidify.

To make the whipped cream:

  • Scoop the solid cream into a bowl and beat with a hand mixer. Add sweetener to taste and spread on top of the cake. Garnish with more raspberries.


Store in the freezer.
To serve, thaw on the counter for about 45 minutes, depending on how soft you like your cake. Just don't thaw too long or it will melt.
I used a 7" springform pan, but you can use a standard 9" pan--it will just make the cake shorter.
Tried this recipe?Tag @emily.likes.food #prettypies!


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