This Raw Dragonfruit, Lime and Coconut Cake Will Brighten Up Your Day!

Pink dragonfruit were once a fruit reserved for tropical island adventures. Luckily, we can now find them a little closer to home, and as you may have seen, this bright pink fruit has been taking center stage in the world of social media as of late. The new acai? Maybe! Dragonfruit actually has a very subtle flavor despite its vibrant hues. Which means it works great with other flavours such as zesty lime and creamy coconut.

This cake is wonderful in summer when pink dragonfruit are in season. But try storing some dragonfruit in the freezer too so you can bring a little splendor to your winter smoothies too! The coconut nectar adds a perfect sweetness to balance this cake and the coconut oil is what sets the ingredients. Both are essential to a successful raw cake! Get creative with your decorations and enjoy making an edible piece of art. This cake freezes well for up to a month – if it lasts that long without being devoured!



  • 1 cup Almonds
  • 1 cup Dates
  • 1 cup Flaked Coconut
  • 2 tablespoons *Activated Buckwheat
  • 2 teaspoons Coconut oil
  • 1/8 teaspoon Himalayan salt


  • 3 cups soaked Cashews
  • ¾ cup Coconut oil
  • ½ cup Coconut nectar
  • 1 pink Dragonfruit, flesh only
  • ¼ cup Lime juice
  • ¼ cup Coconut milk
  • 1/8 tsp Himalayan salt


  1. For the base, place the almonds in your food processor and blitz for a couple of seconds so they break down.
  2. Next add the coconut flakes, dates, activated buckwheat and salt.
  3. Wizz until the mixture breaks down and then starts to come together. It should hold together when you press it in between your fingers.
  4. Press the base into a 9-inch spring form cake tin and then pop in the fridge while you make the filling.
  5. For the dragonfruit layer, soak your cashews in water for at least 2 hours, then drain the cashews and rinse well.
  6. In the bottom of your blender place the chopped dragonfruit lime juice, coconut nectar, Himalayan salt and coconut milk. Add the cashews on top and then blend, slowly adding the coconut oil in a running stream. Keep blending until the mixture is completely smooth with no grit at all. A high-speed blender works best for this.
  7. When ready, remove the base from the fridge and pour the filling on top.
  8. Place the cake in your freezer and allow to set for around 3-4 hours.
  9. When the cake is set, decorate as you please with fresh fruit, fried fruit, seeds, nuts and flowers.

You can serve straight from the freezer or allow to defrost and soften slightly.


*You can find activated buckwheat or ‘buckinis’ at health food stores, but you can also substitute for extra almonds or any nut of your choice.

Kelly Fielding

Raw Vegan Chef at Raw By Nature
Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has travelled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably.

Her work is regularly published in print media and online, as well as her own website, ‘Raw By Nature’ which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations.