{Guest Post//Recipe} Maple Coconut Cream Cake with Himalayan Pink Salt

Home / News / {Guest Post//Recipe} Maple Coconut Cream Cake with Himalayan Pink Salt

Chef Sous Chef 2 - 1024x683

ELXR welcomes Philip and Mystique of chefsouschef.com with their incredibly delicious plant-based recipe for Maple Coconut Cream Cake with Himalayan Pink Salt. Enjoy!

Maple Coconut Cream Cake with Himalayan Pink Salt

Inspired by the ELXR Super Charge Mylk, this vegan no-bake cream cake is a delicate and luscious compliment to any spring or summer dish. With hints of coconut and maple, an earthy nut crust and a sprinkle of Himalayan pink salt, this plant-based dessert is a no fuss way to indulge. You can thank us later!

Ingredients | Makes 9” Round Cake


  • ⅔ cup Brazil nuts, roughly chopped

  • ⅓ cup unsweetened shredded coconut

  • ¼ tsp salt

  • 1 tbsp coconut oil

  • 1 tbsp maple syrup

Coconut Cream Filling

  • 2 x 400 ml cans of regular coconut milk (not light)

  • ½ cup pure maple syrup

  • 3 tbsp cornstarch

  • 3 tbsp cold water

  • ¼ tsp coarse Himalayan pink salt, to top


In a large frying pan, toast the shredded coconut slowly over medium heat stirring frequently until golden brown and remove. In the same frying pan, then toast the Brazil nuts until brown and remove, being careful not to burn these ingredients. Once browned, add the shredded coconut and Brazil nuts, along with the rest of the crust ingredients in to a blender or food processor and pulse until mixture resembles cookie crumbs. Place the crust mixture in the bottom of a spring form pan and press down firmly to form a ¼ inch thick crust. Place the pan in the refrigerator to cool.

While your crust is cooling, combine the coconut milk and maple syrup in a saucepan and bring to a soft boil at medium-high heat. In a small bowl, whisk well the cornstarch and cold water until combined. Add this mixture to the saucepan and whisking constantly for 2 minutes, until thick and resembling a pudding.

Remove your crust from the refrigerator and pour the coconut filling over top. Return to the refrigerator until the cake sets. This should take about 2 hours and cannot be rushed!  Once the cake has set, top it with a sprinkling of Himalayan pink salt.

Bon appetit xo

Chef Sous Chef
About Chef Sous Chef

Chef Sous Chef is a Canadian food blog based in Toronto, inspired by the daily dishes of Philip and Mystique, a recently married couple with a passion for cooking and most of all eating. Their intention is to share real food; unprocessed, pronounceable, good for you kind of food. They believe that when real ingredients are the only items on your grocery list there are no rules to eating. Real food, no rules. You can connect with Philip and Mystique on their blog or on Instagram.


Related Posts

Leave a Comment

Peaches, Grilled, Salad, Vegan, Food