Coconut Cloud Cake with Salted Caramel Drizzle {grain-free, dairy-free}

Coconut Cloud Cake with Salted Caramel Drizzle

 If you’re looking for an elegant, light-as-a-cloud dessert that is company-worthy and delicious, this coconut cloud cake with salted caramel drizzle fits the bill. It’s grain-free and dairy free so it will appeal to those with food allergies as well. 

The most difficult part of preparing this dessert is the coconuts. Fresh, mature coconuts are used. The brown ones, not the young, white ones. You may be able to get away with using just one. Mine were very small and I needed one-and-a-half. I’d buy two just to be safe. They need to be drained of their water, cracked open and the coconut meat taken out.

To do this, take a screwdriver and place it on one of the three eyes located on top of the coconut.

Using a hammer, tap the screwdriver until it goes into the coconut.

Remove it and shake the coconut, eye-side down into a glass.

Once it’s drained, take the coconut outside and throw it eye-side down on the pavement. It should crack right open!

Using a butter knife, separate the meat from the shell. This will take a little while.

Once all the meat is removed, peel the brown part off of it with a vegetable peeler or paring knife. You only want white coconut left.

Rinse the coconut meat, grate 3 cups of it using a cheese grate and shave 1 cup using a vegetable peeler. 

You’ll need both coconut milk AND coconut cream for this recipe. They are different. You can see where I buy mine in the recipe itself. It’s easier to whip coconut cream if it’s cold so refrigerate before using. If you decide to use coconut milk for the whipped cream you’ll have to refrigerate it and let the cream rise to the top. 

Now you are ready to start the recipe! The rest is easy!

Coconut Cloud Cake with Salted Caramel Drizzle {grain-free, dairy-free}



  1. In a small bowl, pour gelatin over 1/2 water and let sit while other ingredients are prepared.
  2. Grease a 10-inch springform pan with coconut oil.
  3. In a medium saucepan over medium-high heat, bring coconut milk to a boil.
  4. Add stevia (or sugar) and gelatin. Stir to dissolve.
  5. Remove from heat and allow to cool slightly.
  6. Add almond extract, grated coconut and fold in whipped coconut cream.
  7. Pour into prepared pan, cover and chill for 3-hours up to overnight.
  8. Once chilled, invert cake onto a dish and top with shave coconut.
  9. Top with salted caramel drizzle, chocolate chips or melted chocolate.
  10. Serve chilled.

 If you would prefer to use dairy, go ahead. It will result in a creamier, even more pudding-like dessert. It’s quite lovely either way!

I like this topped with coconut sugar salted caramel. 


If you don’t like caramel, you can use chocolate chips or even melted chocolate. Coconut and chocolate go wonderfully together! 


 However you decide to top it, or eat it plain, this cloud cake will have you walking on clouds! It’s heavenly!



What’s your favorite coconut dessert? Tell us in comments.


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*Inspired by Martha Stewart.

Part of Fight Back Friday. 

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  1. Julie says

    What is evaporated cane juice. I have not heard of that before. But I love anything with coconut. Is this cake ok if you are watching your weight.?

    • says

      Hi Jan! Coconut cream is different than coconut milk. With coconut cream, it’s all cream like heavy whipping cream. If you are using coconut milk for the coconut cream part you would have to let it solidify and separate.

  2. Cheryl Thompson says

    This looks so wonderful and I want to make it today! I am curious about your comment, if you want to use dairy, go ahead. What would the equivalent in dairy be? Would that be coconut milk or something a little heavier?

  3. Becky Seling says

    I am not using sugar anymore and was wondering if I may substitute anything else for that sweetener and get the same end result. Ideally some kind of syrup or such made with stevia as a first choice and second choice would be xylitol. I would love to make this if I can make that one switch. Please help.Thank you!

  4. Marion Ellis says

    Hello there . Mmmmm this looks scrumtious , just love anything coconut . AsI am vegan could I use agar to set it ? Any ideas please. Thanks.

  5. Alisha says

    I made this yesterday and it looked divine, but something was off! I used a different egg free caramel drizzle,but otherwise followed your recipe to the T! I was so utterly disappointed in the result, especially after all the hard work that went into preparing the coconut meat! I used the Stevia option as my sweetener and after reviewing the recipe again, was wondering if there was possibly a typo with the amount of stevia? 1t stevia or 1 cup evaporated can juice?! I’ve never used cane juice so i have no idea how sweet it is, but my cake was pretty bland. I know that using honey would throw the color off, but maybe it would help the taste of the cake? Any help or input is greatly welcomed!

    • says

      Hi Alisha, I’m sorry yours didn’t turn out how you were expecting. I always taste batter before putting it in the pan to make sure it is sweetened the way I like it and make sure I put “to taste” in the recipe notes because everyone’s sweetness preference is different. The conversion of stevia to sugar is 1 tsp of stevia to 1 cup of sugar for liquid. I double checked and powder stevia is different…the amount for powder is more at 1 1/2 – 2 TBS per 1 cup of sugar. I’m not sure if you used liquid or powder? I just changed the recipe to reflect that powder is more than the liquid, but again taste testing is absolutely necessary, especially with stevia. It’s not a super sweet cake. It’s the caramel that really brings out the flavor. I made mine with evaporated cane sugar because I don’t like the bitterness of stevia in most foods.

      • Alisha says

        Thanks for the prompt response! I used the powdered stevia. Well i certainly learned my lesson about not tasting beforehand! I will be making this again soon with the new measurements! Thank you!!

        • says

          I’m so sorry, Alisha! I used a conversion chart that didn’t specify liquid to powdered and then when I rechecked last night after receiving your comment I found another conversion chart with both. I think extra caramel is in order for your cake this time around! 🙂


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