This no bake coconut cake, made in the style of the famous coconut-almond candy, melts in your mouth and is a dream for coconut lovers: soft vanilla and white chocolate cream layered with crisp tea biscuits.
Preparation is surprisingly simple and the result is impressive. The mild cream with coconut and white chocolate sets up between the biscuit layers into clean, creamy slices. It needs no oven and just a few ingredients, so it is a good choice for a busy Christmas week and for any other occasion.
Ingredients
- 4 1/4 cups (1 liter) milk
- 3/4 cup (150 g) granulated sugar
- 2 packets vanilla pudding powder (cook-and-serve), about 80 g total
- 1/2 cup plus 1 tablespoon (120 g) butter
- 3.5 oz (100 g) white chocolate
- 2 1/2 cups (200 g) unsweetened shredded coconut
- 3/4 cup (180 ml) heavy cream
- About 10 oz (300 g) plain tea biscuits (petit beurre or Marie-style)
- 3 to 4 tablespoons shredded coconut, for sprinkling
Instructions
- Pour the milk into a pot and warm it over medium heat.
- Add the sugar and pudding powder and stir until fully dissolved.
- Cook, stirring constantly, until the mixture starts to thicken.
- Once thickened, add the butter and white chocolate. Stir until both are melted.
- While the mixture is still warm, add the shredded coconut and heavy cream.
- Beat with a hand mixer for about 4 minutes, until the cream is smooth and creamy.
- Line a springform pan (about 9 inches / 23 cm) with parchment paper.
- Cover the bottom of the pan with a layer of tea biscuits.
- Spread a layer of the cream over the biscuits. Keep alternating biscuits and cream until everything is used, ending with a layer of cream.
- Sprinkle the top with shredded coconut.
- Chill the cake in the refrigerator for at least 4 hours to set.
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Tips for Perfect No Bake Coconut Cake
- Stir the pudding powder smoothly. If it clumps, mix it with a few tablespoons of cold milk first, then add it to the warm milk.
- Be patient with the chill. Give the cake at least 4 hours in the refrigerator; overnight is even better for clean slices.
- Boost the coconut flavor. Use coconut milk in place of regular milk for a more intense coconut taste.
- Swap the chocolate. If you do not like white chocolate, use milk or dark chocolate.
- Add crunch or freshness. Stir chopped almonds or hazelnuts into the cream, or serve the slices with fresh raspberries or strawberries.
- Keep it cold. Store the cake in the refrigerator so it stays fresh and firm.
Frequently Asked Questions (FAQ)
- How long does a no bake coconut cake keep? Covered in the refrigerator it keeps well for about 3 days. Slice it straight from the fridge for the neatest pieces.
- Can I make it ahead for Christmas? Yes. It has to chill for hours anyway, so make it the day before and decorate with extra coconut just before serving.
- What if I cannot find pudding powder? Use about 1/2 cup (65 g) cornstarch plus 1 teaspoon vanilla extract in the same amount of milk and cook until thick. Pudding powder gives a slightly firmer, more reliably set cream.
- Which biscuits work best? Plain, lightly sweet tea biscuits such as petit beurre or Marie biscuits. Graham crackers also work.
- Is this really like the candy? It is inspired by the flavor of coconut and white chocolate cream with a crisp layer. It is a Raffaello-style cake, not a copy of the original candy.
We hope you enjoy this coconut cake as much as we do. It makes a pleasing dessert for small and big guests alike.
The recipe is based on a version by Yummy Valley, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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