No-Bake Coconut-Vanilla Cake

No-Bake Coconut-Vanilla Cake

A delicious layered no-bake cake that combines the rich flavors of vanilla, coconut, and almonds. This vegan dessert features three distinct layers - a crunchy cookie and oat base, a creamy coconut middle, and a nutty almond top - all bound together with a luscious vanilla pudding mixture. Perfect for warm weather when you don't want to turn on the oven, or as a make-ahead dessert for special occasions.

Vanilla Pudding Base Instructions

  1. Put vegan whipped cream in the fridge so it's cooled down and ready to whip later.
  2. Take vegan butter out of the fridge and leave it on the counter to soften.
  3. Take 250ml of oat milk and mix it with the pudding powder, sugar, and vanilla sugar.
  4. Heat the rest of the milk and rum in a saucepan.
  5. Whisk in the pudding mixture and cook according to package instructions until thickened.
  6. After pudding is cooked, cover it with plastic wrap directly on the surface (to prevent skin from forming), put it in the fridge, and let it cool completely.
  7. Mix 150g of vegan butter (reserve 10g for greasing the pan) and powdered sugar first on low speed so it incorporates nicely.
  8. Scrape the sides, then mix on high speed for 2 minutes until light and fluffy.
  9. Mix the cooled pudding well, then add the whipped butter mixture and fold it in with a spatula until fully combined.

Layers Instructions

  1. Crush vegan butter cookies either by putting them in a freezer bag and crushing them with a roller or putting them in a food processor. Set aside.
  2. Split the vanilla mixture into three equal bowls.
  3. In the first bowl, add crushed cookies and rolled oats and mix thoroughly.
  4. In the second bowl, add shredded coconut and mix well.
  5. In the third bowl, add ground almonds and mix until combined.

Assembly Instructions

  1. Grease a 20cm springform pan with the reserved 10g of vegan butter.
  2. Add the first mixture with cookies and oats to the pan and press it down so it's level.
  3. Add the second mixture with coconut and smooth the surface evenly.
  4. Finally, add the third mixture with almonds and level the top.
  5. Put the cake in the fridge for at least three hours, or better overnight.
  6. Before serving, whip the vegan cream until stiff peaks form.
  7. Remove the cake from the springform pan and decorate the top with whipped cream.
  8. If desired, sprinkle with additional shredded coconut on top for garnish.

Notes

  • For best results, allow the cake to set overnight to ensure the layers firm up properly.
  • For best results, allow the cake to set overnight to ensure the layers firm up properly.
  • The cake tastes even better on the second day when the flavors have had time to meld together.
  • Make sure the pudding is completely cool before mixing with the butter to prevent melting.