Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Coconut chocolate cake decorated with shredded coconut
Coconut cake with rich chocolate ganache

No-Bake Coconut & Chocolate Cake

Author: Flavelo
Recipes Cakes and Desserts
For lovers of the classic coconut and chocolate pairing, this cake is heaven. The focus isn't on heavy buttercream, but on the light yet textured bite of coconut cream, sealed with a crisp chocolate layer. It's cooling, not overly sweet, and completely no-bake if you use a store-bought sponge layer.
🕒 Prep Time 30 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Springform pan
  • Heatproof bowl for melting chocolate

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Sprinkle gelatin over cold water and let bloom for 5-10 minutes. Then microwave or heat gently until liquid, but DO NOT boil.

Tip: Boiling destroys the protein structure of gelatin, preventing it from setting.
2 ✓

Combine coconut milk, heavy cream, and sugar in a saucepan. Heat until the sugar dissolves and it begins to steam.

Tip: The warm liquid helps soften the shredded coconut.
3 ✓

Stir the coconut and dissolved gelatin into the warm cream mixture. Let it cool to room temperature.

Tip: If poured hot, it will soak into the sponge cake. The mixture needs to thicken slightly.
4 ✓

Place the sponge cake in the springform pan. Pour the lukewarm coconut cream over it, smooth the top, and refrigerate for 4 hours until fully set.

Tip: Tap the pan on the counter a few times to release air bubbles.
5 ✓

Break the chocolate into a bowl, add the butter, and melt over a pot of simmering water (double boiler).

Tip: Ensure the bowl doesn't touch the water and the steam isn't too hot to prevent burning the chocolate.
6 ✓

Pour the melted chocolate into the center of the set cake and quickly spread toward the edges.

Tip: The cold cream underneath will make the chocolate set rapidly, so work fast!
7 ✓

Return to the fridge for another 30 minutes. Slice with a hot knife.

Recipe FAQ

Why is the cream lumpy?
The gelatin wasn't dissolved properly or was added to cream that was too cold, causing it to shock and set instantly.
The chocolate top cracks when cutting. What should I do?
Dip your knife in hot water before cutting to melt through the chocolate layer cleanly without cracking.

Ingredients

  • 1 layer Sponge Cake (9-inch)
  • 1 1/2 cups Shredded Coconut (Unsweetened)
  • 1 1/4 cups Heavy Cream
  • 3/4 cup Coconut Milk (Canned, full fat)
  • 1/2 cup Sugar
  • 7 oz Dark Chocolate
  • 4 tbsp Unsalted Butter
  • 1 1/2 packets (approx 3.5 tsp) Gelatin Powder
  • 1/4 cup Water (for gelatin)