Cakes
No-Bake Coconut Cake: Creamy White Chocolate Raffaello-Style Layers That Chill in Just 4 Hours
A creamy, no-bake coconut cake with white chocolate and tea biscuits, chilled until set.
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.
- Chill the cake for at least 4 hours before slicing. The pan size and amount of biscuits are not given in the source recipe; a 9-inch (23 cm) springform pan and about 10 oz (300 g) of biscuits fit the cream.
- Store the cake in the refrigerator.