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Slovenščina (Slovenian)
Here’s a recipe for an excellent, fluffy, creamy and perfectly sweet coconut cake that will definitely impress you. You don’t need many ingredients or tools to make it, and you won’t need to turn on the oven either. This no-bake Bounty cake consists of a soft cookie base, fluffy coconut cream made with pudding, and chocolate ganache.
Ingredients for No-Bake Bounty Cake
Coconut Cream
- 300 g heavy cream for whipping
- 4 dl milk
- 1 packet coconut pudding powder (40 g)
- 80 g granulated sugar
- 4 gelatin sheets
- 50 g coconut spread
Cookie Base
- 160 g whole grain cookies (e.g., GranCereale, Digestive)
- 70 g melted butter
- 10 g coconut flour
- 20 g heavy cream for whipping
Ganache
- 60 g dark chocolate (55%) or couverture
- 80 g heavy cream for whipping
- coconut flour for sprinkling
Method
Coconut Cream
1Whip the heavy cream and refrigerate.
2Soak the gelatin sheets in cold water for at least 5 minutes.
3Bring 3 dl of milk to a boil; mix the remaining milk smoothly with pudding powder and sugar. Pour this mixture into the boiling milk and cook for a few more minutes while stirring constantly until the pudding thickens.
4Remove the cooked pudding from heat and dissolve the squeezed gelatin sheets in it.
5Cover the pudding with plastic wrap so it touches the surface and cool to lukewarm.
6Add coconut spread to the lukewarm pudding and mix well with a hand mixer.
7Finally, fold in the whipped cream in three steps using a spatula.
(while the pudding is cooling, prepare the cookie base, then continue with the cream preparation)
Cookie Base
1Crush the cookies, add all other ingredients and mix well with a spatula.
2Press the cookie mixture evenly into the bottom of a 20 cm diameter mold or base with a ring placed on top and lined with acetate film.
3Refrigerate.
Ganache
1Heat the cream to boiling and pour it over the chocolate pieces.
2Wait one minute and slowly stir with a spatula to get a smooth cream.
Assembling the Cake
1Pour the cream over the cooled cookie base and smooth the surface evenly.
2Refrigerate for at least 4 hours until the cream sets.
3Pour ganache over the chilled cream and sprinkle with coconut flour.
4Return the cake to the refrigerator for at least half an hour until the ganache stabilizes, then remove the ring from the cake, carefully peel off the acetate film and decorate as desired.
