Soft & Creamy Coconut Delight Cake

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🥥 Soft & Creamy Coconut Delight Cake

🛒 Ingredients

1️⃣ Base Layer

  • 2 cups crushed digestive biscuits or graham crackers
  • ½ cup melted butter
  • 2 tbsp sugar

2️⃣ Cream Filling Layer

  • 1 cup heavy whipping cream (cold)
  • 1 packet (200g) cream cheese (room temperature)
  • ½ cup powdered sugar
  • 1 tsp vanilla essence

3️⃣ Coconut Cream Layer

  • 1 cup milk
  • 1 cup heavy cream
  • 3 tbsp cornflour
  • ½ cup sugar
  • 1 cup desiccated coconut

4️⃣ Topping

  • 1 to 1½ cups coconut flakes (for coating outside)

👩‍🍳 Step-by-Step Method

🔹 Step 1: Prepare the Base

  1. Crush biscuits into fine crumbs.
  2. Add melted butter and sugar.
  3. Mix until it looks like wet sand.
  4. Press firmly into a square or rectangular dish.
  5. Refrigerate for 20–30 minutes to set.

🔹 Step 2: Make Cream Filling

  1. Beat heavy whipping cream until soft peaks form.
  2. In another bowl, beat cream cheese until smooth.
  3. Add powdered sugar and vanilla.
  4. Gently fold whipped cream into cream cheese mixture.
  5. Spread this evenly over the chilled biscuit base.
  6. Refrigerate again for 20 minutes.

🔹 Step 3: Prepare Coconut Cream Layer

  1. In a saucepan add milk, cream, sugar and cornflour.
  2. Cook on medium heat while stirring continuously.
  3. When it thickens (like custard), add desiccated coconut.
  4. Cook 1–2 more minutes.
  5. Let it cool slightly (not fully cold).
  6. Spread gently over the cream layer.

🔹 Step 4: Final Coconut Coating

  1. Once slightly set, sprinkle coconut flakes generously on top.
  2. Gently press coconut on the sides as well (like in the picture).

🔹 Step 5: Chill & Serve

  • Refrigerate at least 4–6 hours (overnight is best).
  • Cut into square pieces.
  • Serve chilled for that soft, melt-in-mouth texture.

💡 Tips for Perfect Texture

✔ Use cold whipping cream

✔ Chill properly before cutting

✔ Toast coconut lightly if you want extra flavor

✔ For extra richness, add condensed milk (2–3 tbsp) in cream layer

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