This no-bake coconut cake is a creamy, delicate dessert that requires minimal effort but delivers maximum flavor. The combination of milk, desiccated coconut, and a buttery biscuit base creates a soft and luscious treat. With a smooth, pudding-like consistency and the tropical flavor of coconut, this cake is perfect for those who love light yet indulgent desserts. The cake is set in the fridge, making it ideal for preparing ahead of time, and the final decoration of coconut flakes adds a delightful crunch and beautiful finish.
Why You’ll Love This Recipe:
You’ll love this recipe because it’s easy to prepare, requires no baking, and uses simple ingredients that come together quickly. The combination of milk and coconut creates a light, airy texture, while the biscuits add a slight crunch, giving the cake structure without needing an oven. This is the perfect dessert for hot days or when you want to whip up something delicious without spending hours in the kitchen. It’s also great for entertaining since it can be made in advance and chilled overnight.
Perfect Occasion:
This coconut cake is perfect for family gatherings, summer parties, or as a refreshing after-dinner dessert. Since it’s served chilled, it’s ideal for warm weather and is sure to be a hit at any gathering. Its light, tropical flavor makes it an excellent dessert for casual events or special occasions when you want to serve something sweet and creamy without too much fuss.
Decoration Tips:
For an elegant presentation, sprinkle desiccated coconut over the top of the cake before serving. You can also add some finely chopped nuts, like almonds or pistachios, for added texture and flavor. If you want to add a pop of color, garnish with fresh berries or mint leaves. For a more festive touch, drizzle some melted white chocolate over the top before adding the coconut, giving the cake an extra layer of sweetness and decoration.
Ingredients:
- 4 cups milk
- ½ cup sugar
- 5 tablespoons cornflour
- 1 cup desiccated coconut
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- ½ pack biscuits (digestive or similar)
Instructions:
- Prepare the Mixture:
In a large saucepan, mix together the milk, sugar, cornflour, and desiccated coconut. Place the saucepan over high heat, stirring constantly to avoid lumps, until the mixture thickens to a pudding-like consistency. - Add the Butter:
Once the mixture has thickened, stir in the butter until it melts and is fully incorporated. - Assemble the Cake:
Break the biscuits into pieces and stir them into the coconut mixture. Once combined, pour the mixture into a greased or lined pan, smoothing the top evenly. - Chill the Cake:
Let the cake cool to room temperature, then place it in the fridge for at least 4 hours or overnight to fully set. - Decorate and Serve:
Before serving, decorate the top with additional desiccated coconut for extra flavor and texture.
Enjoy!
