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!
- 1/2 cup filtered water
- 3 TBS grass-fed gelatin
- 2 cups coconut milk
- Stevia to taste (approx. 1 tsp. liquid or 1 1/2 - 2 TBS powder) or 1 cup evaporated cane juice
- 1 tsp almond extract
- 3 cups coconut, freshly grated
- 3 cups coconut cream, whipped
- 1 cup fresh, shaved coconut
- Coconut oil to grease pan
- Salted Caramel Topping - Click for recipe
- In a small bowl, pour gelatin over 1/2 water and let sit while other ingredients are prepared.
- Grease a 10-inch springform pan with coconut oil.
- In a medium saucepan over medium-high heat, bring coconut milk to a boil.
- Add stevia (or sugar) and gelatin. Stir to dissolve.
- Remove from heat and allow to cool slightly.
- Add almond extract, grated coconut and fold in whipped coconut cream.
- Pour into prepared pan, cover and chill for 3-hours up to overnight.
- Once chilled, invert cake onto a dish and top with shave coconut.
- Top with salted caramel drizzle, chocolate chips or melted chocolate.
- 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!
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.