Raw Banana Caramel Coconut Dream Cake

It was my Mom's Birthday Friday.  She is a wonderful Mother, and one of my best friends. She taught me many things in life, she is always there for me and I am so thankful to have her close to me.  She is one of my taste testers, and she is never afraid to give her honest opinion.

I wanted to make her something special this weekend for her Birthday that she would enjoy, and it was not hard for me to figure out what. A few months ago I made a Raw Banana Macadamia Coconut Dream Pie and she told me it was her absolute favorite dessert ever.  It reminded her of a banana coconut cream tart she used to order often at one of our favorite restaurants.

I thought I would upgrade it to a cake though, and swap out the chocolate for caramel.  I still wanted the lucious layers of banana cream and the crunchy topping, but I also wanted ribbons of sweet gooey caramel.  I knew she would love it!

I made the crust from coconut and macadamias, to make it extra delicious, then made 4 layers of filling.  Sweet vanilla alternating with sweet banana, caramel swirled in, and layers of perfectly ripe banana.  It was then topped off with crunchy macadamia coconut topping.  It was beautiful, and perfect for my Mom's Birthday cake.

I knew I would love it, but would it be as good as the pie?  That was the question.  But...She loved it!  It was delicious and just as dreamy as her favorite pie if not better.  Happy Birthday to my Mom!  I am so thankful to have her in my life!

Mom's Birthday Cake
Raw Banana Caramel Dream Cake
Makes one 6 inch cake

Crust:
1/2 cup raw macadamia nuts
1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut)

1/2 cup dried finely shredded coconut

1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped
Filling:
1 1/2 cups raw macadamia nuts or raw cashews (preferably soaked overnight and drained)
2 cups young coconut meat (or additional soaked cashews if unavailable)
1/2 cup coconut water
1/3 cup raw coconut nectar
1/2 cup plus 2 Tbsp raw coconut oil (warmed to liquid)
2 Tbsp coconut butter, warmed until runny
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean

1 cup organic bananas, sliced
2 Tbsp coconut butter, warmed until runny

Caramel:
10 medjool dates, pitted
1 Tbsp almond butter
2 Tbsp agave nectar
1/4 tsp sea salt
1 Tbsp coconut oil
1 tsp pure vanilla extract
2 Tbsp water

Macadamia Coconut Crumble:
1/2 cup raw macadamia nuts
1/2 cup large flake dried coconut
a pinch of sea salt
1 Tbsp raw coconut nectar
1/2 cup sliced bananas

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process macadamias, buckwheat and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the filling, drain the macadamias (or cashews) and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil and 2 Tbsp coconut butter, and process for a minute until blended. Remove the filling from the food processor and divide into 2 bowls. Place one back into the food processor and add 1 cup bananas and 2 Tbsp coconut butter. Process until smooth and place back in the bowl.
To make the caramel, combine all ingredients in the food processor and process until smooth, then press through a fine meshed strainer to remove any date bits (optional, but makes for a smoother caramel).
For the crumble, combine all ingredients in the food processor and pulse until starting to hold together, but still chunky.
To assemble cheesecake, pour half the banana filling over the crust, then drop the some of the caramel by the tspful over it, and swirl with a skewer or knife.  Pour half the plain vanilla filling over that, then drop some more caramel by the tspful over that layer, swirling again with a knife (and taking care to only swirl that layer).  Cover that with a layer of banana slices. Repeat with another layer of banana filling and caramel, then the plain filling and more caramel, then more banana slices.  Top with the crumble, and place in the freezer for 4-6 hours to set before cutting.
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

16 Comments
  1. April 7, 2013 at 16:55
    Reply

    This cake is a dream indeed Amy! Its so nice that you and your mom are close. I have the same kind of relationship with my mom - she's one of my best friends.

    • April 7, 2013 at 19:03
      Reply

      Thanks so much Heather :)! It is wonderful to have that sort of relationship with your Mom, I feel sorry for those that miss out on it.

  2. April 8, 2013 at 09:13
    Reply

    Looks Amazing as Always! Wonderful mother you have and what a Lovely daughter you are that suprises her with this delicious cake. Have a wonderful start of this new week! Greetings from Amsterdam

    • April 8, 2013 at 13:58
      Reply

      Thank you so much :)! Hope you have a wonderful week!

  3. April 8, 2013 at 10:28
    Reply

    I'm so happy she loved it! My mom is my most harsh critic, and in a good way. It's nice to have someone so close and so honest. This is dreamy!

    • April 8, 2013 at 13:58
      Reply

      Haha mine too. I agree, it is needed sometimes ;). Thank you so much :)!

  4. April 8, 2013 at 18:55
    Reply

    This looks and sounds amazing. I have been looking at your recipes a lot recently thinking about which one I want to make. Raw food is all new to me and I done-t know where to start. It all looks so good!

    • April 9, 2013 at 21:43
      Reply

      Thank you so much! I hope you do try some of the recipes :)! I am happy to help if you have questions.

  5. April 8, 2013 at 19:23
    Reply

    A dream cake is the perfect description of this cake! Yummmmyyyy :)<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a><br />

    • April 9, 2013 at 21:43
      Reply

      Thank you so much :)!

  6. April 8, 2013 at 19:52
    Reply

    The cake came out beautiful!! Hope your mother had a great birthday!!<br /><br />Mr. & Mrs. P<br />www.cristyandmichael.blogspot.com

    • April 9, 2013 at 21:43
      Reply

      Thank you so much! We had a lot of fun :)!

  7. April 8, 2013 at 19:59
    Reply

    This cake looks awesome!! I sure it was delicious :) Beautiful post...<br /><br />xox Amy<br /><br />www.smissmissinthekitchen.blogspot.com

    • April 9, 2013 at 21:44
      Reply

      Thank you so much :)! It was very delicious!

  8. Anonymous
    May 4, 2013 at 12:25
    Reply

    Making it right now! The filling is quite soft, hope it will set in the fridge! Its for my fathers birthday..looking forward to eat it hmm! Thanks for the recipe! <br /><br />Anouk

    • May 4, 2013 at 23:01
      Reply

      It has to go in the freezer or it will not set! You are welcome, I hope you get my reply soon so it can be ready :)! Happy Birthday to your Dad!

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