This no-bake dreamcake has 6 incredible layers of coconut "cake" and rich cream with coconut whip for a coconut lover's dream! (vegan, gluten-free and paleo)
For True Coconut Lovers!!
It's finally here! Coconut lovers, REJOICE.
The most beautiful and INTENSELY coconutty DREAM CAKE is yours for the making. This spectacular 6 layered creation is loaded with coconut flavor.
And that's because it's made with 5 different coconut products! Coconut flakes, coconut butter, coconut oil, coconut milk, and coconut extract! Yaaas. 
Natural, Wholesome Ingredients
Die hard coconut fans --if you love all things coconut and can't get enough of that delicious tropical flavor, you will LOVE this dessert.
Unsweetened coconut in all its glorious forms for a rich and flavorful, creamy and dreamy experience like no other. It's hard to believe this is a plant-based dessert!
And unlike traditional coconut pies and cakes, this is gluten-free, dairy-free and refined sugar-free! It's also grain-free and paleo-friendly.
Easy to Make: NO baking!
PLUS it's no-bake and actually pretty simple to make. Just blend up the ingredients in a food processor.
Pile up the layers and you have this stunning, towering masterpiece of glorious coconut BLISS. The hardest part is waiting for the layers to set.
A Beautiful Cake
I just want to stare at this cake. lol It's pretty, right? This is definitely one of my favorites. (I LOVE COCONUT.. in case you didn't know.)
Worth every minute making it and every calorie eating it. Haha. 
Anyone obsessed with coconut like I am? You NEED this cake. Let me know if you try it!
6 Layer Coconut Dream Cake
Ingredients
Crust:
- 1 cup raw cashews
- 1 cup pitted dates - soaked in warm water for 5 minutes & drained
- 1 cup unsweetened coconut shreds
- ½ teaspoon vanilla bean powder
- Dash of pink salt
Cake layer:
- 1 ¼ cup cashews - soaked overnight
- ⅓ cup + 2T maple syrup
- ½ cup coconut butter - softened*
- ⅓ cup + 2T coconut oil - melted
- 1 teaspoon coconut extract
- Dash of pink salt
- 2 teaspoon vanilla extract
Whipped cream:
- Solid Cream from 1 can coconut milk - chilled overnight
- 1 Tbs maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
Coconut topping:
- ½ cup coconut flakes
- 1 teaspoon maple syrup
Instructions
To make the crust:
- Pulse cashews in a food processor until broken up, then add remaining ingredients and pulse until combined.
- 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:
- Add all ingredients to food processor and blend until smooth. Taste & adjust sweetness to your liking.
- Scoop out ½ the cake filling on to your crust and set in the freezer for about 1 hour until firm.
Assemble the next layers:
- 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;
- 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:
- Place coconut flakes and 1 teaspoon maple syrup to a dry skillet on medium heat, stirring constantly until toasted, about 3 minutes. Sprinkle on top.
Linda
Where do you get coconut butter?
Emily
If you have a food processor, it's really easy and less expensive to make yourself. But you can find it at a health food store, such as Sprouts, Trader Joe's, Whole Foods, etc. Also available on Amazon. It's also called coconut manna. http://amzn.to/2sHufiS
Lindsay
Hi Emily! Just a quick question... I really want to make this pie to take to a housewarming party I'm attending. However, I think it's going to mostly be finger food at the party---so do you think there's a chance I can make this in a 9x13 or 8x8 pan so I can cut in up into smaller squares? I'd like to neatly fit the squares into paper muffin holders....but do you think it would work out?
Emily
Yes, I think 8x8 would work! Or 9x13 if you double the recipe (or do 3 layers instead of 6)
But the smaller the pan, the taller the cake will be (and vice versa)
If you're not using a springform, just be sure to press the date mixture in the pan firmly so it holds together.
Hope that helps! Let me know how it turns out
Lindsay
Sounds great! Thank you soooo much! I will let you know how it turns out!! You're the best!
Isabell
Question Where do you get Vanilla Bean powder?
Emily
I get it on Amazon. My bag has lasted years http://amzn.to/2FljzMk
I also LOVE this Mexican vanilla extract http://amzn.to/2DOPXd1
Heatehr
My daughter made this for my birthday and it was fabulous!! She only made it in 3 layers and it was perfect! Thank you for sharing a wonderful recipe! How wonderful it is to eat a birthday cake and feel good instead of sick after!
Emily
Yay for cake you can enjoy! You are welcome. I'm so glad to hear you liked it! Happy Birthday
D’Anna
Is there anything else that can be used in place of dates to make lower carb?
Also, instead of maple syrup can monkfruit be used or something else lower carb and maintain same consistency?
Emily
Hi!
Monkfruit syrup can definitely be used in place of maple syrup. However, my usual date replacements (coconut oil, coconut shreds and monkfruit sweetener) may not be ideal for this recipe since it has multiple layers that need to hold up, and it already contains a lot of coconut. But if you'd like to see how I do it, go to any of my low-carb cheesecake recipes and use the date-free crust as the layers. Here is an example https://prettypies.com/orange-spice-cheesecake