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Decadent and Easy No-Bake Chocolate Coconut Cake Recipe

Decadent and Easy No-Bake Chocolate Coconut Cake Recipe
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★★★★★

5.2 from 19 reviews

A rich and easy no-bake chocolate coconut cake featuring a creamy coconut layer topped with glossy dark chocolate, perfect for a decadent dessert that requires minimal effort.

Ingredients

Scale

For the Coconut Layer:

  • 2 cups shredded coconut (unsweetened)
  • ½ cup coconut milk
  • ¼ cup maple syrup or honey
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the Chocolate Topping:

  • 1½ cups dark chocolate (melted)
  • 2 tbsp coconut oil

Optional Add-Ins:

  • A sprinkle of sea salt
  • Chopped nuts or chocolate chips
  • Fresh berries

Instructions

  1. Mix the Coconut Base: In a large mixing bowl, combine shredded coconut, coconut milk, maple syrup or honey, vanilla extract, and salt. Stir until well blended to form a cohesive mixture that will set into the base layer.
  2. Prepare the Pan: Line a loaf pan with parchment paper, leaving extra paper hanging over the edges for easy removal. Press the coconut mixture firmly into the pan with a spatula, creating an even and compact layer.
  3. Chill the Coconut Layer: Place the pan in the freezer for about 30 minutes to let the coconut base firm up. If short on time, 20 minutes will still set it adequately.
  4. Melt the Chocolate: In a small saucepan over low heat, gently melt the dark chocolate along with the coconut oil, stirring continuously until smooth and glossy without overheating.
  5. Pour the Chocolate: Once the coconut layer is firm, pour the melted chocolate evenly over the top. Use a spatula to spread it into every corner to ensure balanced coverage.
  6. Final Chill: Return the pan to the refrigerator and chill for about an hour or until the chocolate topping has fully set and hardened.
  7. Slice and Serve: Lift the cake out of the pan using the parchment edges, slice into desired pieces, and serve chilled or at room temperature for the best flavor and texture.

Notes

  • Use unsweetened shredded coconut for a balanced flavor; sweetened can be used for a sweeter base.
  • Adjust sweetness by varying the amount of maple syrup or honey according to taste.
  • For a richer coconut flavor, substitute coconut milk with coconut cream.
  • Add a sprinkle of sea salt on top for a sweet-and-salty contrast.
  • Mix in chopped nuts or chocolate chips for extra texture and crunch.
  • Fresh berries make a beautiful garnish adding color and freshness.
  • The cake is best stored chilled and consumed within 3-4 days.
  • Handle the chocolate layer gently to avoid cracking when slicing.

Nutrition

Keywords: no-bake chocolate coconut cake, easy no-bake dessert, coconut cake, dark chocolate dessert, vegetarian dessert, gluten free dessert option

Find it online: https://thedishspot.com/decadent-and-easy-no-bake-chocolate-coconut-cake-recipe/