No-Bake Coconut Cake

Ingredients

• 200 g Petit‑Beurre or Digestive biscuits (Crushed into fine powder)
• 150 g Nutella (or chocolate‑hazelnut spread) (Add gradually to obtain a workable paste)
• 250 g Granulated white sugar (For the simple syrup)
• 500 ml Water (For the syrup)
• 150 g Ground almonds (Can be replaced with almond flour)
• 150 g Shredded coconut (dehydrated) (Unsweetened)
• 100 g Powdered sugar (For the coconut‑almond layer)
• 200 g White chocolate (or dark/milk chocolate) (For the final glaze)
• quelques gouttes Food coloring (optional) (To tint the coconut‑almond paste if desired)

Instructions

1. Prepare the simple syrup

   In a saucepan, combine 250 g of granulated white sugar and 500 ml of water. Bring to a boil, stir until the sugar dissolves, then let boil for 10 minutes.

   Time: PT10M

   Temperature: 100°C

2. Allow the syrup to cool

   Remove the saucepan from the heat and let the syrup cool to room temperature (about 5 minutes).

   Time: PT5M

3. Crush the biscuits

   Place the 200 g of biscuits in a food processor and blend for 5 seconds on speed 10 until a fine powder forms.

   Time: PT5M

4. Mix biscuits and Nutella

   Transfer the biscuit powder to a bowl, add 150 g of Nutella gradually while mixing with a spatula until a homogeneous, workable dough forms.

   Time: PT5M

5. Form base balls

   With slightly dampened hands, shape small balls about 2 cm in diameter. Place on a tray and refrigerate for 10 minutes to firm up.

   Time: PT10M

6. Prepare the coconut‑almond mixture

   In another bowl, combine 150 g of ground almonds, 150 g of shredded coconut, and 100 g of powdered sugar. Mix well.

   Time: PT5M

7. Incorporate the syrup into the coconut‑almond mixture

   Drizzle the cooled syrup drop by drop onto the dry mixture while kneading by hand until a pliable dough forms that does not stick to the fingers.

   Time: PT5M

8. Rest the coconut‑almond mixture

   Wrap the dough in plastic wrap and let rest in the refrigerator for 10 minutes.

   Time: PT10M

9. Assemble the cakes

   Remove the biscuit balls from the fridge, flatten them slightly, then coat with the coconut‑almond dough. Place each piece into the silicone mold and gently press to form an even layer.

   Time: PT15M

10. Cool the assembled pieces

    Place the molds in the refrigerator for 30 minutes so the coconut‑almond layer solidifies.

    Time: PT30M

11. Melt the white chocolate

    Melt 200 g of white chocolate in a bain‑marie or microwave in 20‑second intervals, stirring between each, until a smooth texture is achieved (about 45°C).

    Time: PT5M

    Temperature: 45°C

12. Coat the cakes with chocolate

    Dip each piece into the melted chocolate or drizzle it using a spoon, allow excess to drip off, then place on a rack lined with parchment paper.

    Time: PT5M

13. Set the glaze

    Return the coated pieces to the refrigerator for 10 minutes until the chocolate is fully set.

    Time: PT10M

14. Serve or store

    Carefully unmold the cakes, arrange on a platter and serve chilled. Store in the refrigerator.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Petit‑Beurre or Digestive biscuits: Graham crackers, Biscottes
• Instead of Nutella (or chocolate‑hazelnut spread): Homemade chocolate‑hazelnut spread, Peanut butter
• Instead of Granulated white sugar: Cane sugar
• Instead of Ground almonds: Almond flour
• Instead of Shredded coconut (dehydrated): Fresh coconut flakes, Coconut powder
• Instead of Powdered sugar: Blended powdered sugar
• Instead of White chocolate (or dark/milk chocolate): Dark chocolate, Milk chocolate
• Instead of Food coloring (optional): Cocoa powder (for brown color), Beetroot powder

Equipment Needed

• Medium saucepan
• Immersion blender or food processor
• Silicone spatula
• Mixing bowl (2 or 3)
• Silicone mold or cutter
• Plastic wrap
• Refrigerator
• Bain‑marie or microwave

Critical Steps — Do Not Skip

• Achieve the correct syrup consistency (neither too liquid nor too thick).
• Reach the ideal texture of the coconut‑almond mixture by adding the syrup gradually.
• Melt the white chocolate at a controlled temperature to prevent separation.

Chef Tips from the Video

• Use vanilla biscuits for an extra aromatic note.
• Add a pinch of fine salt to the coconut‑almond mixture to balance the sugar.
• For a marbled effect, mix a small amount of cocoa powder into the white chocolate before coating.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 to 7 days.

Freezer: Can be frozen for 1 month; wrap each piece in plastic wrap then in a freezer bag.

Room temperature: Avoid at room temperature; the chocolate may melt and the coconut‑almond paste may soften.

Make-Ahead Tips

• The syrup can be prepared ahead and stored in an airtight bottle in the refrigerator.
• The coconut‑almond dough keeps for 2 days refrigerated before use.
• The pieces can be chocolate‑coated and frozen, then thawed in the refrigerator before serving.