No-Bake Coconut Chocolate Cake
If you love the combination of coconut and chocolate, this No-Bake Coconut Chocolate Cake is about to become a new favorite. Inspired by the flavors of a classic Bounty bar, this easy dessert is light, creamy, packed with coconut, and finished with a rich layer of silky chocolate ganache.
The cake is layered with coconut milk-soaked graham crackers or digestive biscuits, fluffy coconut cream, shredded coconut, and chocolate ganache. After chilling overnight, the crackers soften into cake-like layers, making every slice perfectly creamy.
No-Bake Coconut Chocolate Cake
Yield: One 9×13-inch cake
Coconut Cream
- 16 oz (450g) cream cheese, cold
- 1 1/4 cups (150g) powdered sugar
- 2/3 cup (210g) Let’s Do Organic Sweetened Condensed Coconut Milk
- 3 cups (720ml) whipping cream, cold
- 2 teaspoons vanilla extract
- 2/3 cup (55g) Let’s Do Organic Unsweetened Shredded Coconut
For Layering
- 30–35 digestive biscuits or graham crackers
- 1/2 cup (120ml) coconut milk
- 1/2 cup (50g) Let’s Do Organic Shredded Coconut
Chocolate Ganache
- 9 oz (250g) dark or semisweet chocolate
- 1 cup (240ml) whipping cream
- Additional shredded coconut, for topping
Instructions
Make the Coconut Cream:
Add the cold cream cheese and powdered sugar to a large mixing bowl. Whip until smooth and creamy.
Add the sweetened condensed coconut milk and mix until fully combined.
Pour in the cold whipping cream and vanilla extract. Whip until the mixture becomes thick, light, and fluffy.
Gently fold in the shredded coconut until evenly distributed.
Assemble the Cake:
Pour the coconut milk into a shallow bowl. Quickly dip each digestive biscuit or graham cracker into the coconut milk, then arrange them in an even layer across the bottom of a 9×13-inch baking dish.
Spread a layer of coconut cream, about 1/2-inch thick, over the biscuits. Sprinkle with shredded coconut.
Repeat the layers of coconut milk-dipped biscuits, coconut cream, and shredded coconut until the baking dish is filled, leaving about 1 inch of space at the top for the chocolate ganache.
Make the Chocolate Ganache:
Combine the chocolate and whipping cream and gently heat until the chocolate is completely melted. Stir until smooth, silky, and glossy.
Pour the ganache evenly over the top of the cake and finish with an extra sprinkle of shredded coconut.
Cover the cake and refrigerate for 24 hours before serving. This gives the layers plenty of time to soften and creates that perfect creamy, cake-like texture.
Make Ahead:
This is one dessert that actually gets better as it sits, making it perfect for entertaining. Assemble it the day before you plan to serve it and let the refrigerator do the rest of the work.
When you're ready to serve, slice it straight from the fridge for layers of fluffy coconut cream, soft coconut-soaked biscuits, and rich chocolate ganache.
Creamy coconut + chocolate + no baking? It doesn’t get much easier than that.
Recipe by @pastrybysaloni
