Cold coconut and chocolate cake delicious and special. I love the combination of coconut with chocolate! But in this heat, it’s hard to turn on the oven and transform my kitchen into a sauna. That’s why cold dessert recipes that don’t require baking are welcome, to be prepared in advance and enjoyed cold. Like my Coconut Balls or Coconut and Chocolate Cookies. I would say that my Coconut and Biscuit Cake is perfect in a no-bake and very fresh version. A chocolate biscuit base, a simple and light coconut and yogurt cream and finally a chocolate cream without milk, without eggs and very light. And if you love coconut, don’t miss the recipe for the Coconut and Chocolate Cake and the recipe for the Soft Coconut Cookies. A Coconut and Chocolate Cheesecake to prepare in advance and enjoy cold, but you can also prepare it well in advance and freeze it so that you have it ready. Let’s head to the kitchen and prepare together an irresistible Coconut and Chocolate Cake
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8People
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 225.48 (Kcal)
- Carbohydrates 25.20 (g) of which sugars 14.78 (g)
- Proteins 4.98 (g)
- Fat 13.72 (g) of which saturated 9.80 (g)of which unsaturated 2.97 (g)
- Fibers 3.77 (g)
- Sodium 96.48 (mg)
Indicative values for a portion of 100 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 for the Coconut and Chocolate Cake
- 5.3 oz cocoa biscuits
- 4.2 tbsp butter
- 3.5 oz grated coconut (shredded)
- 10.5 oz Greek yogurt
- 2 tbsp honey
- 2.6 oz unsweetened cocoa powder
- 5.1 fl oz water (cold)
- 3 tbsp honey
What You Need
- Mixer
- Springform Pan
How to Prepare the Cold Coconut and Chocolate Cake
First, prepare the base. Blend the cocoa biscuits in a mixer. Mix the crumbled biscuits with the melted butter in a bowl. Cover the bottom of a 22 cm (8.7 inch) springform pan lined with parchment paper with this mixture. Press the mixture down well with the back of a spoon. Let it set in the fridge for an hour,
Prepare the filling. Mix the plain or coconut Greek yogurt with the honey and shredded coconut in a bowl. Spread the yogurt and coconut cream over the biscuit base.
Prepare the Cocoa Cream. Pour the unsweetened cocoa powder, honey, and cold water into a mixer or blender. Blend for just a few minutes until you get a thick and delicious chocolate cream. Pour the Cocoa Cream over the surface of the cake and decorate with shredded coconut. Store the Bounty Cheesecake in the fridge for at least an hour
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Coconut Cake can be stored in the fridge for 2-3 days or you can freeze it
If you prefer, you can simply cover it with melted dark chocolate
Don’t miss the recipe for the No-bake Chocolate and Biscuit Cake
Your Questions
Can I replace shredded coconut with coconut flour?
No, shredded coconut has a denser consistency and is better suited for making this dessert
What can I use instead of butter in the biscuit base?
With coconut oil or seed oil
