Creamy and delicious, the COLD COCONUT AND CHOCOLATE CAKE is the easy and quick recipe to prepare a delicious no-bake cake with coconut cream, milk chocolate, and white chocolate, a feast of goodness! The filling cream for the cake is without cream and is based on Greek yogurt and cream cheese, you can use mascarpone or Philadelphia cheese, so creamy it melts in your mouth and tastes delicious! Coconut and chocolate is the perfect combination, and if you too love these two ingredients together, you absolutely have to try this no-bake cold cake! The cold coconut and chocolate cheesecake is perfect to make in all seasons, in the summer it refreshes you on hot summer days, in winter you can prepare it as a dessert to serve at the end of important lunches or dinners, and if you are looking for a cake to make for a birthday, this is perfect! Follow me in the recipe that we prepare together the cold double chocolate and coconut cake, you can also find the VIDEO RECIPE ON MY YOUTUBE CHANNEL, subscribe to not miss my delicious and easy video recipes every day!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 22 cm mold
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz digestive biscuits (Digestive)
- 8 tbsps butter
- 1 cup Greek yogurt
- 9 oz mascarpone (Philadelphia also works)
- 1 cup powdered sugar
- 2 tsp gelatin
- 3 tbsps coconut flour (shredded coconut works too)
- 1/3 cup milk (to dissolve gelatin)
- 2.5 oz milk chocolate
- 2.5 oz white chocolate
- as needed coconut flour (for decoration)
Steps
WATCH THE VIDEO RECIPE ON MY YOUTUBE CHANNEL,
Start by making the cake base, blend the biscuits, melt the butter in the microwave or bain-marie and mix everything, blended biscuits and melted butter, in a bowl. Pour the mixture on the base of a springform pan lined with parchment paper on the bottom. Press well to create the base, helping yourself with the back of a spoon, a meat mallet, or the palm of your hand. Put in the fridge.
Soak the gelatin in a bowl with water, if they are large sheets, cut them into pieces with scissors. Take a bowl, put in the Greek yogurt, cream cheese, coconut flour, and powdered sugar, mix well with electric beaters to get a homogeneous cream.
Take back the gelatin, squeeze it and dissolve it with the milk, you can melt it in the microwave for just a few seconds or in a saucepan on the stove, it is very important to only heat, do not boil. Then pour the milk with the dissolved gelatin into the coconut and chocolate cream cheese and mix well.
Melt the milk chocolate and white chocolate, add it to the cream, give a quick stir without too much mixing the chocolate into the cream. Take the cake base from the fridge, pour the cream over it, spread it, and let it rest in the fridge for three hours. Once the cake is cold and firm, remove it from the mold gently, decorate it as you like with more chocolate, both drops and melted, and with coconut flour. Serve it and enjoy, so good and easy!
… Vane’s tips
The cold coconut and chocolate cake can be stored for three days in the fridge under a cake dome.
FAQ (Questions and Answers)
Can I replace Greek yogurt with plain yogurt?
Yes, of course, in the same amount.
Can I use dark chocolate?
Yes, of course, if you use only dark chocolate, use a total of 3.5 oz. If you want to use it along with others, use 1.75 oz.
Can I skip the coconut?
Yes, of course, you can make the cold cake without adding coconut flour.
Can I freeze the cake?
Yes, you can freeze the cake, I recommend freezing it in single-serving slices, so you don’t have to defrost the whole cake.
