🥥 Cashew Coconut Cream Cake
A rich, creamy no-bake cashew coconut dessert with a smooth, melt-in-your-mouth texture, loaded with roasted cashews and shredded coconut. Perfect for a chilled dessert!
Ingredients
For the base
1½ cups digestive biscuits, finely crushed
5 tablespoons melted butter
2 tablespoons powdered sugar
For the creamy filling
- 1½ cups heavy whipping cream, chilled
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup sweetened condensed milk
- ½ cup finely shredded coconut
- ¾ cup roasted cashews, roughly chopped
For topping
- ½ cup roasted cashews, chopped
- ¼ cup shredded coconut
- ½ cup whipped cream
- A few whole cashews
Instructions
1. Prepare the base:
Mix crushed biscuits, melted butter, and powdered sugar until the mixture resembles wet sand.
2. Set the base:
Press firmly into the bottom of a lined loaf pan. Refrigerate for 20–30 minutes.
3. Make the cream:
Beat chilled heavy cream until soft peaks form. In another bowl, beat cream cheese, powdered sugar, vanilla, and condensed milk until smooth.
4. Combine:
Gently fold the whipped cream into the cream-cheese mixture. Add shredded coconut and chopped roasted cashews.
5. Layer:
Spread half of the creamy mixture over the chilled biscuit base. Sprinkle a layer of chopped cashews, then add the remaining cream mixture.
6. Decorate:
Spread or pipe whipped cream over the top. Sprinkle generously with roasted cashews and shredded coconut.
7. Chill:
Cover and refrigerate for 6–8 hours, preferably overnight, until completely firm.
8. Serve:
Remove from the pan, let it sit for 5–10 minutes, then slice with a warm, sharp knife.
⭐ Tips
Toast the cashews lightly before using for a deeper, nuttier flavor.
For a firmer, ice-cream-like texture, freeze for 4–5 hours and allow it to soften for 10–15 minutes before slicing.
Keep refrigerated if serving as a soft cream cake.
You can add a little coconut essence for a stronger coconut flavor.
Recipe name: 🥥 Creamy Cashew Coconut Cake