Ingredients:
- 200 g cocoa cookies
- 100 g butter or margarine
- 500 g ricotta cheese
- 350 g heavy cream
- 100 g powdered sugar
- 80 g coconut flour
- 150 g Nutella
Preparation:
This no-bake Nutella coconut cake is an easy, delicious dessert that you can prepare without the hassle of baking. It features a rich, creamy texture from the ricotta filling, a crunchy and slightly sweet cocoa cookie crust, and a decadent Nutella topping. Perfect for anyone who enjoys coconut and chocolate together, this dessert is a real treat!
To begin, gather all your ingredients and ensure you have a cake pan with a diameter of approximately 18 to 22 cm. If you want to make it easier to remove the cake from the pan once it’s set, you can line the pan with plastic wrap. This will help to prevent the cake from sticking to the sides of the pan and ensure a smooth removal after it has chilled.
Start by preparing the base. Take the cocoa cookies and crush them into fine crumbs using a food processor or a rolling pin. The finer the crumbs, the better the base will hold together. After the cookies are crushed, melt the butter (or margarine) in the microwave or on the stove until fully melted. Then, combine the melted butter with the crushed cookies and stir until everything is well combined. This mixture will form the crust of your cake.
Once the crust is ready, transfer it to the prepared cake pan. Press the cookie mixture firmly into the bottom of the pan to create an even, compact base. You can use your hands or the back of a spoon to press it down. The more firmly you pack it, the better it will hold together once the cake is set. Once the base is in place, set it aside while you prepare the creamy filling.
Next, take a large mixing bowl and add the ricotta cheese, powdered sugar, and coconut flour. Use a spoon or a wooden spatula to mix these ingredients together until the mixture is smooth and homogeneous. The ricotta cheese gives the filling its creamy texture, while the powdered sugar adds sweetness, and the coconut flour contributes to the tropical flavor of the cake. Stir everything together until there are no lumps and the mixture is completely smooth.
Now it’s time to prepare the whipped cream. Pour the heavy cream into a separate mixing bowl and whip it with an electric whisk until it forms stiff peaks. The cream should be fluffy and light. Once the cream is whipped, gently fold it into the ricotta mixture. To do this, use a spatula to combine the two mixtures slowly and carefully, ensuring the whipped cream doesn’t lose its airiness. This will give the filling a light, airy texture that contrasts nicely with the rich crust and the Nutella topping.
After the filling is ready, it’s time to assemble the cake. Pour the ricotta and whipped cream mixture over the cookie base in the pan. Use a spatula to smooth the surface and make sure it’s evenly distributed. The cream layer should cover the entire base evenly.
To add the finishing touch, take the Nutella and place it in the microwave for a few seconds to soften it slightly. This makes it easier to spread. Once it’s slightly warmed and easier to pour, drizzle it over the top of the cream layer. Use a spatula to spread the Nutella evenly across the surface of the cake, ensuring it forms a smooth, glossy layer that complements the creamy filling.
After assembling the cake, cover it with plastic wrap or foil and place it in the refrigerator. Allow the cake to chill for at least three hours. The refrigeration will allow the cake to set and firm up, making it easier to slice and serve. If you’re in a hurry, you can place the cake in the freezer instead, which will firm it up more quickly. Just be sure to allow enough time for it to chill thoroughly.
Once the cake has set and is firm to the touch, it’s ready to be served. Carefully remove the cake from the pan, slice it into individual portions, and serve. The cake is creamy, refreshing, and full of flavor, with the rich coconut filling and the chocolatey Nutella topping creating a perfect balance of sweetness.
This no-bake Nutella coconut cake is an excellent choice for any occasion. It’s easy to prepare and doesn’t require much time or effort, yet it looks and tastes like a professional dessert. It’s perfect for family gatherings, parties, or just as a sweet treat to enjoy at home. The combination of the creamy ricotta, the light coconut flour, and the indulgent Nutella topping makes this cake a dessert that everyone will love.
If you want to make it even more special, you can customize the cake with additional toppings. For example, you could sprinkle toasted coconut flakes on top for extra texture and flavor. Chopped nuts like almonds or hazelnuts could also be a delicious addition. Or, if you’re a Nutella lover, you can drizzle even more Nutella on top for an extra layer of sweetness.
This cake is versatile and can easily be adapted to suit your tastes. You can adjust the amount of coconut flour or powdered sugar depending on how much coconut flavor or sweetness you prefer. You could even experiment with different types of cookies for the crust, such as digestives or graham crackers, to give the base a slightly different flavor.
Whether you’re hosting a dinner party, celebrating a special occasion, or simply looking for a quick and easy dessert to enjoy, this no-bake Nutella coconut cake is sure to impress. It’s simple to make, delicious to eat, and perfect for those who love coconut and chocolate together. Plus, it’s a no-bake dessert, which means you can enjoy it without turning on the oven or spending too much time in the kitchen.
