BOUNTY Coconut and Chocolate Cake NO-BAKE
BOUNTY Coconut and Chocolate Cake NO-BAKE
An irresistible cold coconut and chocolate cake that is very easy to prepare and does not require baking, with a taste that strongly recalls the famous Bounty snack.
The base is made from crunchy cookies and desiccated coconut, covered with a delicious chocolate ganache and dusted with coconut: a unique delight ideal for an afternoon snack or a quick treat.
Besides being delicious, it can be prepared in just 10 minutes without using the oven, and it can be made in advance for parties or standing receptions because it is served cold and should be stored in the refrigerator.
A fresh, indulgent, easy and quick dessert that can be customized both in the base and in the topping — find all the possible variations at the end of the recipe.
Try it and I assure you success is guaranteed: this cake will become one of your favorites and will make friends and family happy.
Now let’s see the recipe.
BOUNTY Coconut and Chocolate Cake NO-BAKE
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 6-8 people
- Cuisine: Italian
- Energy 673.27 (Kcal)
- Carbohydrates 47.64 (g) of which sugars 27.78 (g)
- Proteins 5.27 (g)
- Fat 53.80 (g) of which saturated 22.89 (g)of which unsaturated 12.19 (g)
- Fibers 2.25 (g)
- Sodium 274.61 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7.1 oz (about 1 2/3 cups), crushed cookies (regular or gluten-free)
- 5.3 oz (about 2/3 cup / 10 1/2 tbsp) butter
- 7.1 oz (about 2 1/3 cups) desiccated coconut
- 1/2 cup water
- 1/2 cup (about 3.5 oz) granulated sugar
- 3.5 tbsp (about 1.8 oz) butter
- 2 tablespoons milk
- 6.3 oz (about 1 cup) chocolate
Preparation
Crush the cookies in a food processor (you can also put them in a food bag and break them with a rolling pin) until they become fine crumbs.
Transfer the crumbs to a bowl and mix them with the desiccated coconut using a spoon.
In a small saucepan prepare a simple syrup with the granulated sugar and water: a few minutes over low heat are enough to completely dissolve the sugar.
Once ready, pour the syrup into the cookie-and-coconut mixture, add the melted butter and mix everything until well combined.
With the resulting mixture create the cake base by pouring it into a springform pan lined with plastic wrap (I used a 13 in square pan).
Press and level the base well with a spoon, then let it rest in the refrigerator for one hour or, if you’re short on time, in the freezer for about 20 minutes.
Melt the chocolate in a bain-marie with 3 1/2 tbsp (about 1.8 oz) of butter and a splash of milk; you can also do this in the microwave.
When ready, remove from heat and let it rest for a minute before using it so it is not too hot.
Pour the melted chocolate over the cookie-and-coconut base, spreading the layer evenly with a spoon or a pastry spatula.
Make sure the chocolate covers the entire surface.
Finish by sprinkling the surface with desiccated coconut.
Let it rest in the fridge for about one hour.
Your no-bake Bounty coconut and chocolate cake is ready — remove it from the pan and cut it into squares about 1 1/2 in (4 cm) before serving.
VARIATIONS
This no-bake Bounty coconut and chocolate cake lends itself to several variations.
The base is made from crunchy cookies: you can use classic butter cookies, Digestive-style cookies, or chocolate cookies for a more indulgent version. If you have intolerances, choose the type of cookie that suits your needs (gluten-free, lactose-free, sugar-free).
With appropriate substitutions, this dessert is also suitable for those intolerant to milk and lactose: replace the butter with margarine, use appropriate cookies and dark chocolate.
Following the same recipe, you can also replace the desiccated coconut with almond or hazelnut flour, use milk, dark, gianduia or white chocolate, and finally sprinkle the surface with chopped hazelnuts or ground almonds instead of coconut.
So feel free to get creative!
STORAGE
The no-bake Bounty coconut and chocolate cake should be stored in the refrigerator, in an airtight container, for up to 4 days.
TIPS
To prepare this cake you can use either a square/rectangular pan if you want to serve it in squares, or a classic round cake pan.
Since the dessert does not require baking, you can also use a plastic container or a tray with at least a 1 1/4 in (3 cm) rim.
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