Description
This No-Bake Chocolate Coconut Cake is the ultimate quick and easy dessert—all the indulgence, none of the hassle. With layers of smooth chocolate, shredded coconut, and a velvety ganache topping, every bite melts in your mouth.
Ingredients
Scale
For the Cake Base:
- 2 cups crushed biscuits (like graham crackers or digestive biscuits)
- 1 cup shredded coconut (unsweetened)
- 1 cup chopped nuts (optional, almonds or walnuts work well)
- ½ cup unsweetened cocoa powder
- ½ cup melted butter
- ½ cup honey or maple syrup
- ½ cup milk or coconut milk
- 1 tsp vanilla extract
For the Ganache Topping:
- 1 cup dark chocolate chips (or chopped dark chocolate)
- ½ cup heavy cream (or full-fat coconut milk for a dairy-free option)
- 1 tbsp butter (for extra shine, optional)
- ¼ cup shredded coconut, for garnish
Instructions
Step 1: Prepare the Cake Base
- Line a loaf pan or square baking dish with parchment paper.
- In a large bowl, mix crushed biscuits, shredded coconut, chopped nuts, and cocoa powder.
- Pour in melted butter, honey (or maple syrup), milk, and vanilla extract. Mix until fully combined. The mixture should be sticky but not too wet—adjust with more crushed biscuits if needed.
Step 2: Set & Chill
- Press the mixture firmly into the lined pan, smoothing it out with a spatula.
- Place in the fridge for 30-45 minutes to set while you prepare the ganache.
Step 3: Make the Ganache
- In a small saucepan, heat heavy cream (or coconut milk) over low heat until warm (but not boiling).
- Remove from heat and add chocolate chips and butter. Let sit for 2 minutes, then whisk until smooth and glossy.
Step 4: Assemble & Final Chill
- Pour the chocolate ganache over the chilled cake base, spreading evenly.
- Sprinkle with extra shredded coconut for a beautiful finish.
- Return to the fridge for at least 2 hours (or overnight) to fully set.
Step 5: Serve & Enjoy!
- Once firm, slice into squares or bars and serve chilled. Enjoy every fudgy, coconutty bite!