No-bake coconut, white chocolate and raspeberry cake
Prep time
Total time
  • 300 grams, approx. (10.6 oz) chocolate petit beurre cookies or chocolate graham crackers* NOTE 2.
  • 500 ml (2 cups) heavy cream
  • 250 grams (1 cup) mascarpone
  • 80 grams (2.9 oz) white chocolate or chocolate chips
  • 80 grams (2.9 oz) + 2 tablespoons unsweetened desiccated coconut, divided
  • 2 tablespoons (more or less) icing sugar *NOTE 3.
  • 2 teaspoons vanilla extract
  • 6 tablespoons raspberry jam *NOTE 4.
  • 2 teaspoon powdered gelatin + 4 tablespoons of water
  1. Line 20x20 cm (8 inch) square baking pan with baking paper.
  2. In a small bowl dissolve gelatin in 4 tablespoons of water and set aside.
  3. In a small sauce pan or microwave oven heat approximately 100 ml (1/3 cup + 1 tbsp) of heavy cream until bubbly, add chopped with chocolate and dissolved gelatin. Allow to seat few minutes then whisk until you get smooth, lump free mixture. Leave to slightly cool. The mixture should be warm, but not hot!
  4. In the meantime, with an electric mixer whip the rest of heavy cream until soft peaks form.
  5. In a separate bowl mix mascarpone, sugar and vanilla extract. In a bowl with whipped heavy cream add slightly cooled chocolate mixture and mascarpone mixture and mix on low speed until incorporated. Using spatula fold in 80 grams of desiccated coconut.
  6. On the bottom of prepared pan line chocolate cookies/graham crackers (cut them if needed to fit from the edge to the edge of the baking pan). Then spread 1-2 tablespoons of raspberry jam and spread ⅓ of cream. Repeat 2 more times, make sure that top layer is cream. Sprinkle with the rest of desiccated coconut.
  7. Put in the refrigerator to set, for at least 5 hours, preferably overnight.
NOTE 1. I always suggest using kitchen scale to get accurate weight.
NOTE 2. Petit buerre cookies and graham crackers might not weight the same, so use as many as you need to line 3 layers
NOTE 3. You can add more or less sugar, depending on your taste, but keep in mind that cream is already sweetened by white chocolate and that we are using jam (which is sweet by itself)
NOTE 4. Per layer add as many jam as you need to generously cover the cookies/crackers
Recipe by Bite It Quick at