No bake coconut cake is one of those recipes that will appeal to all those who want to quickly prepare a nice sweet snack. Coconut lovers will be very satisfied with its delicate and seductive taste. Since it is not particularly demanding, it is definitely worth making because it is really fantastic and very nice.
Unlike some other no-bake cakes, this one is not made with cheese. This could be an advantage if you are not a fan of desserts with this ingredient. The cream is made from whipped cream, powdered sugar and melted white chocolate. You also need ground wafers with vanilla and fine shredded coconut. When everything comes together it simply gives a perfect and full flavor that is really worth trying.
No Bake Coconut Cake – the perfect dessert for coconut lovers
As with most cakes of this type, the base is made from crushed butter biscuits and melted butter. This, of course, does not mean that this cake cannot be made with a classic biscuit. However, if you’re in a hurry or it’s summer, these types of surfaces are simply ideal, because you don’t need to turn on the oven. It is ideal for all those looking for quick, simple and sweet snacks.
At the end, this no bake coconut cake is decorated with white chocolate frosting, which fits perfectly in both appearance and taste. This time I made additional decoration with whipped cream and Raffaello bonbons. However, if the cake is not made for a festive occasion, it is not necessary. Its taste will be perfect even without it!
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RELATED: If you are looking for more delicious sweet recipes, we recommend the excellent no bake cheesecake.
No Bake Coconut Cake
Ingredients
Substrate
- 100 g butter
- 200 g ground biscuit with butter
Cream
- 500 ml whipping cream
- 170 g powdered sugar
- 140 g pre-melted white chocolate
- 340 g ground wafers with vanilla
- 170 g fine shredded coconut
Glaze:
- 200 g white chocolate
Ornamentation
- 15 g almond leaves
- 100 ml whipping cream
- 8 Raffaello bonbons
Instructions
- Place the cubed butter in a pan on the stove and heat it until it melts.
- Remove from the heat, then add the ground biscuit and mix everything well to get a crumbly mixture.
- Line a cake mold with a diameter of 26 centimeters on all sides with baking paper (both the walls and the bottom of the mold).
- Pour the crumbly mixture into the mold and smooth it with a glass or some other object.
- Put the base in the fridge to cool while making the cream.
- Mix whipped cream with a mixer and add powdered sugar to it.
- Make whipped cream again with a mixer until the end.
- Melt the white chocolate in steam (make sure to remove it from the heat before all the chocolate has melted and finish melting on the side).
- When the chocolate has cooled, pour it into the whipped cream and mix with a mixer.
- Then add the ground vanilla wafers and mix them with a mixer.
- At the end, add fine shredded coconut and mix it with the mixture by hand with a whisk.
- Transfer the mixture to the cake mold and spread it evenly.
- Put the cake in the fridge for two hours so that the cream hardens.
- For the glaze, melt the white chocolate in steam and pour it over the cream and spread it nicely.
- Spread about 1 tablespoon flaked almonds on top.
- Put the cake back in the fridge for three hours to cool down well before removing the mold and decorating it.
- After three hours, remove the walls of the mold and transfer the cake to the cake stand.
- Use a mixer to make whipped cream and decorate the cake and put Raffaello bonbons on top.
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