Go Back
+ servings
Print Recipe
5 from 3 votes

No-bake coconut, white chocolate and raspberry cake

Mascarpone, coconut, and white chocolate cream with raspberry jam and chocolate cookies as “cake” layers. Simple, easy, and delicious!!!
Prep Time30 mins
Inactive Time5 hrs
Total Time5 hrs 30 mins
Course: Dessert
Keyword: mascarpone, no-bake dessert, raspberry, white chocolate
Servings: 16
Calories: 404kcal
Author: Mihaela K. Sebrek

Ingredients

  • 300 grams chocolate petit beurre cookies or chocolate graham crackers, approx. (10.6 oz)* NOTE 2.
  • 500 grams heavy cream (2 cups)
  • 250 grams mascarpone cheese, 1 cup
  • 80 grams white chocolate or chocolate chips (2.9 oz)
  • 80 grams + 2 tablespoons unsweetened desiccated coconut divided
  • 2 tablespoons powdered sugar *NOTE 3.
  • 2 teaspoons vanilla extract
  • 6 tablespoons raspberry jam *NOTE 4.
  • 2 teaspoon powdered gelatin + 4 tablespoons of water

Instructions

  • Line 20x20 cm (8 inch) square baking pan with baking paper.
  • In a small bowl dissolve gelatin in 4 tablespoons of water and set aside.
  • In a small saucepan 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 sit a few minutes then whisk until you get a smooth, lump-free mixture. Leave to slightly cool. The mixture should be warm, but not hot!
  • In the meantime, with an electric mixer whip the rest of heavy cream until soft peaks form.
  • 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 at low speed until incorporated. Using a spatula fold in 80 grams of desiccated coconut.
  • 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 1/3 of cream. Repeat 2 more times, make sure that the top layer is cream. Sprinkle with the rest of the desiccated coconut.
  • Put in the refrigerator to set, for at least 5 hours, preferably overnight.

Notes

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

Nutrition

Serving: 1g | Calories: 404kcal | Carbohydrates: 25g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 162mg | Fiber: 1g | Sugar: 21g
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!