Surrender to the luxurious taste of this no-bake white chocolate coconut cake, a dessert that combines the richness of white chocolate with the exotic flavor of coconut in a delightfully easy recipe. This cake features a crunchy biscuit base topped with a creamy coconut and white chocolate mixture, crowned with a silky white chocolate ganache. Its no-bake nature ensures that anyone can make it, perfect for those who want a stunning dessert without the hassle of traditional baking.
Why You’ll Love This: This cake is a true treat for the senses. The combination of smooth white chocolate and tropical coconut transports you to a realm of indulgence with every bite. The crunchy base provides a satisfying texture contrast, making each mouthful perfectly balanced. It’s not only incredibly delicious but also visually appealing, making it a show-stopper for any occasion. Moreover, its no-bake preparation means you spend less time in the kitchen and more time enjoying your creation.
Perfect Occasion: This no-bake cake is ideal for celebrations such as birthdays, anniversaries, or festive gatherings. It’s also perfect for summer get-togethers when you prefer not to use the oven, keeping the kitchen cool. Whether it’s a formal event or a casual pool party, this white chocolate coconut cake will impress your guests and provide a sweet, refreshing end to any meal.
Decoration Tips: Enhance the beauty of this cake by topping it with sliced strawberries, coconut flakes, and edible rose petals for a pop of color and texture. Arranging a few Raffaello candies on top can add a touch of elegance and hint at the coconut flavor within. Serve each slice on a plate with a drizzle of white chocolate sauce or a sprinkle of finely grated white chocolate for an extra luxurious touch.
Ingredients:
- For the Crust:
- 6.2 oz Maria biscuits or sweet crackers
- 5.3 oz melted butter
- For the Coconut Mixture:
- 2 cups milk
- 1.9 oz cornstarch
- 1.8 oz granulated sugar
- 0.3 oz vanilla sugar
- 7 oz white chocolate, finely chopped
- 1.8 oz grated coconut
- 8.8 oz mascarpone cheese
- For the White Chocolate Ganache:
- 1.8 oz heavy cream
- 4.4 oz white chocolate, finely chopped
- Extras for Garnishing:
- Strawberries
- Raffaello candies
- Edible rose petals
- Prepare the Crust: Crush the biscuits finely. Melt the butter and mix thoroughly with the biscuit crumbs. Press this blend into the bottom of a 22 cm springform pan to form a solid base. Refrigerate to set while preparing the filling.
- Create the Coconut Mixture: In a saucepan, mix milk, cornstarch, granulated sugar, and vanilla sugar. Heat on medium, stirring continuously, until the mixture thickens. Remove from heat and stir in the chopped white chocolate and grated coconut until smooth. Fold in the mascarpone cheese.
- Layer Over the Crust: Spread the coconut mixture evenly over the chilled biscuit base.
- Make the White Chocolate Ganache: Heat the cream until just about to boil, then remove from heat and add the chopped white chocolate. Let it sit for a minute before stirring until smooth.
- Top the Cake with Ganache: Pour the ganache over the coconut layer, smoothing it out evenly. Refrigerate the cake, covered, for 4-5 hours, or ideally overnight, to allow the flavors to meld and the cake to set properly.
- Serve and Garnish: Once set, slice the cake into pieces. Garnish each slice with slices of strawberry, Raffaello candies, and edible rose petals before serving.
Enjoy this no-bake white chocolate coconut cake, a sublime treat that is as easy to make as it is delightful to devour!
