Salted Caramel Coconut Cake (Grain-Free, Dairy-Free)

There’s something about a layered cake that just feels a little more special—and this one delivers. Fluffy, naturally sweetened coconut cake meets creamy coconut buttercream and a luscious salted coconut caramel drizzle. It’s rich, satisfying, and completely dairy free, gluten free, and refined sugar free.

The best part about this cake? It looks impressive but comes together with simple, whole-food ingredients and zero fuss. This is the cake you make when you want to impress without spending hours in the kitchen. It’s soft and buttery with the perfect balance of sweetness and salt. Whether you serve it at a gathering or enjoy it with your afternoon coffee, it’s one of those bakes that feels indulgent but actually fuels you.

Watch Me Make Salted Caramel Coconut Cake

Why You’ll Love This Cake

• Incredible Flavor – Buttery vanilla cake, creamy coconut frosting, and that salted caramel? It’s a dream.

• Whole-Food Ingredients – Naturally sweetened with coconut syrup and coconut sugar. No refined sugar, no gums or fillers.

• Gluten-Free + Grain-Free + Dairy-Free – Made with almond flour, tapioca flour, and coconut-based ingredients so it’s friendly for most dietary needs.

• Nutrient-Dense – High in healthy MCT fats and fiber to keep you full and satisfied.

• Make-Ahead Friendly – The components can be made ahead and assembled day-of for easy serving.

What You’ll Need

• Almond Flour - Gives this cake its tender crumb and subtle nutty flavor. Use superfine blanched almond flour for best texture.

• Tapioca Flour - Adds lightness and structure. You can sub with arrowroot if needed.

• Baking Powder + Baking Soda - For lift. Make sure your leaveners are fresh.

• Salt - Balances the sweetness and enhances the caramel.

• Pasture-Raised Eggs - For structure and richness. I haven’t tested with flax eggs here.

• Coconut Syrup - Naturally sweet and rich. Maple syrup will work, but changes the flavor slightly.

• Coconut Oil - Keeps things moist. Sub with avocado oil or melted ghee if not dairy-free.

• Vanilla Extract - Essential for warmth and flavor.

• Coconut Butter - The base of the frosting—thick, rich, and naturally sweet. Do not sub with coconut oil.

• Coconut Milk - Used in both the buttercream and caramel. Full-fat canned works best.

• Coconut Sugar - Gives the caramel its deep golden hue. Brown sugar can work in a pinch but is no longer refined sugar-free.

How to Make It

1. Preheat your oven to 350°F. Grease two 8-inch cake pans and line them with parchment.

2. Mix the cake batter. In a bowl, stir together almond flour, tapioca flour, baking powder, baking soda, and salt. Add in eggs, coconut syrup, coconut oil, and vanilla. Mix until smooth.

3. Bake for 25 minutes or until a toothpick comes out clean. Let cool completely before frosting.

4. Make the caramel. In a saucepan, whisk together coconut milk, coconut sugar, vanilla, and salt. Bring to a gentle simmer and cook for 25 minutes, stirring often, until thickened and golden.

5. Make the buttercream. In another saucepan, melt together the coconut butter, coconut syrup, vanilla, and salt. Once smooth, whisk in the coconut milk a little at a time until it reaches a spreadable consistency. Using an electric hand mixer, beat the buttercream until light and fluffy for 1 minute.

6. Assemble. Spread half the buttercream on one cake layer. Drizzle on half the caramel. Top with the second cake layer and repeat. Finish with a sprinkle of flaky salt.

Recommended Tools

• Two 8-inch round cake pans - I recommend Caraway for a nontoxic version. (Code: SARI)

• Parchment paper

• Whisk

• Glass Mixing Bowls

• Silicone spatula

• Small saucepan (you’ll need two if making frosting and caramel at once) - I recommend Caraway for a nontoxic version. (Code: SARI)

• Hand mixer (optional, but helps smooth the frosting)

• Stainless Steel Measuring Cups and Spoons

Frequently Asked Questions

• Can I make this ice cream slice egg-free?
  No, almond flour will not work the same way with flax eggs as it does with real eggs. You could try a plant based liquid egg, but i can’t guarantee the result! Comment below if you try it!
  

• Why is my caramel not thickening?
  Be patient! This caramel takes about 20-25 minutes to thicken!
  

• How should I store this dessert?
  Keep it in the fridge in an airtight container for up to 5 days.

caramel, coconut, cake, vanilla cake, salted caramel, grain free, gluten free, dairy free

dessert

Yield: 6

Author: Sari Cano

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Salted Caramel Coconut Cake

Fluffy, naturally sweetened coconut cake layered with creamy coconut buttercream and drizzled with a homemade salted coconut caramel. It’s gluten-free, grain-free, dairy-free, and refined sugar-free—made with simple ingredients and bursting with flavor.

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

For the Cake

• 1 ½ cups almond flour
• 1 tbsp tapioca flour
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• 2 pasture-raised eggs
• ½ cup coconut syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract

For the Coconut Buttercream

• ½ cup coconut butter
• 1 tbsp coconut syrup
• 3 tbsp coconut milk (full fat)
• Pinch of salt
• 1 tsp vanilla extract

For the Salted Coconut Caramel

• 1 cup full-fat coconut milk
• ½ cup coconut sugar
• 1 tsp vanilla extract
• Good pinch of salt

Instructions

Prep the Cake Layers

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together almond flour, tapioca flour, baking powder, baking soda, and salt. Add eggs, coconut syrup, coconut oil, and vanilla extract. Stir until smooth.
3. Divide the batter between the prepared pans and bake for 25 minutes, or until a toothpick comes out clean. Let cool completely.

Make the Caramel

1. In a small saucepan over medium-low heat, combine coconut milk, coconut sugar, vanilla, and salt. Bring to a simmer and cook for 25 minutes, stirring frequently, until the mixture thickens and turns golden. Set aside to cool slightly.

Make the Coconut Buttercream

1. In another saucepan, melt together coconut butter, coconut syrup, vanilla, and salt over low heat. Slowly whisk in the coconut milk until smooth and spreadable. Remove from heat and cool to thicken slightly.
2. Using an electric hand mixer, beat the buttercream until light and fluffy for 1 minute.

Assemble the Cake

1. Place one cake layer on a serving plate. Spread half the coconut buttercream over the top, then drizzle with half the caramel. Add the second cake layer and repeat. Finish with a sprinkle of flaky sea salt.
2. Slice and enjoy!

Notes

Store leftovers covered at room temperature for 1 day or refrigerate for up to 4 days.

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💡 More healthy caramel recipes you’ll love: [Pretzel Salted Caramel Tart] / [Banoffee Protein Cookie] / [Snickers Ice Cream Bars]