Get ready to fall in love with this irresistible Coconut Raspberry Delight Cake, a beautiful no-bake treat that’s bound to be the star of any celebration. This cake begins with a buttery, biscuit-based crust that’s rich and crunchy, followed by a luscious raspberry layer that’s vibrant and slightly tart. Topped with a creamy coconut and semolina layer that adds texture and tropical flavor, the entire cake is then finished with a smooth white chocolate ganache for an indulgent and elegant touch. Every bite is a perfect balance of sweetness, tang, and creaminess that will leave you craving more.
Why You’ll Love This Recipe
This Coconut Raspberry Delight Cake is the perfect blend of fresh, fruity flavors and rich, creamy textures. The combination of tart raspberries with sweet coconut and silky white chocolate creates a dessert that is both refreshing and decadent. You'll love how easy it is to prepare without even turning on the oven, yet the result is a stunning multi-layered cake that looks as impressive as it tastes. Ideal for those who want a light but indulgent treat, this cake is perfect for warm weather and will be a hit with anyone who loves the combination of fruit and cream.
The Perfect Occasion
This cake is perfect for birthdays, family gatherings, or any celebration that calls for a beautiful, no-bake dessert. Its light and refreshing flavors make it a fantastic choice for summer parties or afternoon teas. Given its elegant layers, this cake also works well for more formal events, where you want to wow your guests with something that looks complex but is actually quite simple to prepare. Whether it’s a weekend treat or the centerpiece for a special occasion, this cake will quickly become a favorite.
Decoration Tips
To elevate the presentation of this stunning cake, you can get creative with the decoration. Consider garnishing the top with a scattering of fresh raspberries and toasted coconut flakes for a visually appealing and delicious touch. You could also drizzle some raspberry coulis over the top for a more dramatic effect, or simply dust the top with powdered sugar for an elegant finish. For a festive look, try adding white chocolate curls or a few edible flowers. These decorative elements will complement the layers and enhance the cake's already eye-catching appearance.
For the Crust Layer:
- 300g crushed biscuits
- 130g melted butter
- 135ml milk
- In a mixing bowl, combine the crushed biscuits, melted butter, and milk. Mix thoroughly until everything is well combined and the mixture holds together.
- Press the mixture evenly into the bottom of a cake pan to form the base. Place the pan in the fridge to set while you prepare the other layers.
For the Raspberry Layer:
- 300g frozen raspberries
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- In a saucepan, cook the raspberries over medium heat until they soften and break down. Use a fork to mash them into a puree.
- Reduce the heat to low, then stir in the cornstarch mixture. Cook, stirring constantly, until the raspberry mixture thickens.
- Pour the thickened raspberry layer over the biscuit base, spreading it out evenly. Place the pan in the freezer to allow the raspberry layer to firm up.
For the Coconut Layer:
- 350ml milk
- 2 tablespoons sugar
- 2 tablespoons semolina
- 70g shredded coconut
- 50g butter
- 150g crushed biscuits
- In a saucepan, heat the milk, sugar, semolina, and shredded coconut over medium heat. Cook the mixture, stirring constantly, until it thickens.
- Remove from heat and stir in the butter until melted and fully incorporated.
- Fold in the crushed biscuits until everything is well combined.
- Spread the coconut mixture evenly over the set raspberry layer.
For the White Chocolate Ganache:
- 75ml heavy cream
- 200g white chocolate
- In a small saucepan, heat the heavy cream until just before it starts to boil. Remove from heat and add the white chocolate.
- Stir continuously until the white chocolate is completely melted and the mixture is smooth and glossy.
- Pour the ganache over the top of the cake, spreading it out to cover the entire surface.
Finishing Touches:
- Decorate the cake as desired with fresh raspberries, toasted coconut, or white chocolate shavings. Let the cake chill in the fridge for at least an hour to set before serving.
Enjoy!