No Bake Bounty Cake
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Difficulty: 2 (1 - 5)
-
Allergens: Gluten
- Categories: Cakes, Cupcakes & Muffins Desserts
A decadent no-bake cake inspired by the popular chocolate bar, featuring a chocolate cookie base, creamy coconut filling, and rich chocolate ganache topping. This impressive dessert combines three luxurious layers for a coconut lover's dream, perfect for special occasions or when you're craving something truly indulgent.
Ensure whipping cream is very cold for best results.When making ganache, don't overheat the chocolate - it can seize.For clean slices, dip knife in hot water and wipe dry between cuts.Use full-fat coconut milk for best results and thickest cream.
Instructions
- Put canned coconut milk in a fridge over night to seperate cream from water.
Base Instructions
- Prepare a 26cm springform pan or adjustable cake ring (set to 25-26cm). If using a cake ring, place on a lined plate or cake board.
- Crush Oreo cookies into fine crumbs using a food processor or rolling pin.
- Melt the vegan butter and mix with cookie crumbs until well combined.
- Press mixture firmly into the bottom of your pan/ring.
- Refrigerate while preparing next layer.
Coconut Layer Instructions
- Using cold whipping cream, combine with cream stiffener in a bowl and whip until stiff peaks form.
- Place whipped cream in refrigerator.
- In a separate bowl, scoop out the coconut cream from the chilled cans (save water for other uses).
- Mix coconut cream with powdered sugar and vanilla sugar until smooth.
- Gently fold in the whipped cream and shredded coconut until well combined.
- Spread mixture evenly over the chilled cookie base.
- Refrigerate for 3 hours until set.
Chocolate Topping Instructions
- Scoop out the coconut cream and place in a microwave-safe bowl.
- Add chopped chocolate to the coconut cream.
- Microwave in 20-second intervals, stirring between each, until chocolate is melted and mixture is smooth.
- Pour ganache over the set coconut layer, spreading evenly.
- Refrigerate for 1 hour until chocolate is set.
- Sprinkle with shredded coconut.
- Refrigerate overnight before serving.
- Store in an airtight container in the refrigerator for up to 5 days.
- For best presentation, keep cake ring in place until serving.
Notes
- Ensure whipping cream is very cold for best results.
- When making ganache, don't overheat the chocolate - it can seize.
- For clean slices, dip knife in hot water and wipe dry between cuts.
- Use full-fat coconut milk for best results and thickest cream.
Nutrition Facts
12 Servings per container
Serving Size 1 servings (100 g)
Amount per serving
Calories 350
% Daily Value
Total Fat 22 g
28%
Saturated Fat 14 g
70%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 30 g
11%
Dietary Fiber 4 g
16%
Total Sugars 20 g
40%
Protein 5 g
10%
Vitamin D 0 mcg
0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically