Cold coconut cake: the recipe for the no-cook dessert with lots of coconut and cocoa

Ingredients
COCOA COOKIES
180 gr
BUTTER
80 gr
BREAKABLE CREAM CHEESE
400 gr
CONDENSED MILK
230 gr
COCONUT SHRADS
120 gr
GELATIN SHEETS
12 gr
YOU ALSO NEED
COCONUT SHRAPS
qb
UNSWEENED COCOA POWDER
qb
Cold coconut cake is a fresh and easy no-bake dessert. Quaint and excellent to prepare in advance, it is perfect for a special occasion or anniversary, but also at the end of a summer meal with family or friends.

It consists of a base of cocoa cookies that are powdered, mixed with melted butter and pressed into a 20 centimeter diameter springform pan lined with baking paper. However, the filling consists of condensed milk, coconut râpé, cheese spread and gelatin soaked in water and squeezed well. Once the cake is ready and assembled, it must be placed in the refrigerator to harden for at least 3 hours. It can be stored in the refrigerator in an airtight container for a maximum of 3 days.

The result is a dessert with a soft and creamy filling that contrasts pleasantly with the crunch of the cookies. If you wish, you can replace the cheese with Greek yogurt, to make it lighter, with ricotta or robiola. For a plant-based and gelatin-free version, choose agar-agar.

To garnish it, sprinkle it with some coconut râpé and create decorations with bitter cocoa using stencils printed or molded on paper. The combination of the tropical aroma of coconut and the deliciousness of chocolate will delight even the most demanding guest. In addition, if you wish, you can completely cover the surface with cocoa powder or add raspberries, blackberries and blueberries or a fruit coulis: this will give a delicious acidic note.

Learn how to make the cold coconut cake with step-by-step instructions and advice. If you liked this recipe, also try our selection of cold no-bake desserts and try the coconut chocolate cheesecake.

How to prepare cold coconut cake

Step 1
Place the cookies in the bowl of a blender and blend until a fine powder forms
1
.

Step 2
Mix the crushed cookies with the melted butter
2
. In the meantime, line a 20cm diameter tin with strips of baking paper.

Step 3
Pour in the biscuit mixture and compact well with the bottom of a glass
3
. Place in the refrigerator and let harden for 30 minutes.

Step 4
Soak the gelatine sheets in cold water for about 10 minutes
4
.

Step 5
Meanwhile, put condensed milk, coconut râpé and cheese spread in a bowl
5
, turn on the whisk and work until you get a creamy and well-mixed mixture.

Step 6
Squeeze the gelatin and place it in a cup. Then add a spoonful of milk and let it dissolve for 5 seconds in the microwave or by placing a saucepan on the stove. Allow to cool for a few minutes and then incorporate into the cream
6
, mix gently.

Step 7
Take the cake tin out of the fridge, pour the cream over the base and smooth it out with a spoon
7
. Place back in the fridge for at least 3 hours.

Step 8
After the resting time is over, decorate the cake with an even layer of coconut râpé
8
.

Step 9
Place the cold cake on a serving plate and decorate with bitter cocoa powder if desired
9
.

Step 10
Cut into slices and serve the cold coconut cake