Name: No-Bake Coconut Chocolate Cake
Prep time: 25 min
Total time: 5 h 25 min
Ingredients: 250 g chocolate biscuits; 100 g melted butter; 250 g mascarpone; 250 ml heavy whipping cream; 80 g icing sugar; 100 g desiccated coconut; 150 g dark chocolate; 100 ml heavy cream for the ganache; extra desiccated coconut; chocolate shavings

Method

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Crush the biscuits, mix with the melted butter and press the mixture into the base of a 22 cm pan.
Chill the base for 30 minutes.
Whip the 250 ml heavy whipping cream until soft peaks form.
In another bowl mix the mascarpone with the icing sugar, add the desiccated coconut and gently fold in the whipped cream.
Spread the filling over the chilled biscuit base and refrigerate for at least 4 hours.
Heat the 100 ml of cream until just below boiling, pour it over the chopped dark chocolate and stir until smooth.
Let the ganache cool slightly, pour it over the cake and chill for another 30 minutes before serving.
Decorate with extra desiccated coconut or chocolate shavings and serve well chilled.

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Worth knowing

Decorate with extra desiccated coconut or chocolate shavings for texture.
Serve well chilled for the best texture.

Keep refrigerated and serve well chilled for best texture.

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No-Bake Coconut Chocolate Cake recipe card with ingredients

No-Bake Coconut Chocolate Cake

Ingredients

Base

Filling

Ganache

Topping (Optional)

Method

Worth knowing

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