Cold Coconut and Nutella Cake…
This easy no-bake dessert combines a delicious coconut cream with Nutella, similar to a cheesecake. It features a chocolate cookie crust filled with layers of Nutella and cream. The flavor is reminiscent of Bounty bars, and it’s sure to be love at first bite. Served chilled like ice cream, it’s incredibly indulgent and resembles a chocolate Caprese cake in appearance.
Ingredients: For the cookie base:
- 300g (10.5 oz) chocolate cookies (such as Oreos with cream removed)
- 120g (1/2 cup) unsalted butter, melted
For the cream filling:
- 200ml (3/4 cup + 1 tbsp) heavy whipping cream
- 200g (7 oz) mascarpone cheese
- 70g (1/2 cup) powdered sugar
- 30g (1/3 cup) desiccated coconut
To finish:
- Unsweetened cocoa powder for dusting
- 180g (2/3 cup) Nutella
How to make cold-coconut-and-nutella-cake:
Line a 9-inch (24 cm) springform pan with plastic wrap.
- For the base: Crush the cookies into fine crumbs using a food processor. Mix with melted butter until well combined. Press the mixture into the bottom and up the sides of the pan, creating a thin, even layer. Refrigerate for 30 minutes.
- For the cream filling: Whip the heavy cream until it starts to thicken. Add mascarpone, coconut, and powdered sugar. Continue whipping for a few minutes until well combined and thickened.
- Assembly: Spread a thin layer of Nutella over the chilled crust (microwave for a few seconds if too firm to spread). Add a generous layer of coconut cream on top. Sprinkle any remaining cookie crumbs over the cream, pressing gently with a spoon. Refrigerate for 2 hours.
- To serve: Carefully invert the cake onto a serving plate. Dust with cocoa powder before serving.
Bon Appétit!
