🥥 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
- Crush biscuits into fine crumbs.
- Add melted butter and sugar.
- Mix until it looks like wet sand.
- Press firmly into a square or rectangular dish.
- Refrigerate for 20–30 minutes to set.
🔹 Step 2: Make Cream Filling
- Beat heavy whipping cream until soft peaks form.
- In another bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla.
- Gently fold whipped cream into cream cheese mixture.
- Spread this evenly over the chilled biscuit base.
- Refrigerate again for 20 minutes.
🔹 Step 3: Prepare Coconut Cream Layer
- In a saucepan add milk, cream, sugar and cornflour.
- Cook on medium heat while stirring continuously.
- When it thickens (like custard), add desiccated coconut.
- Cook 1–2 more minutes.
- Let it cool slightly (not fully cold).
- Spread gently over the cream layer.
🔹 Step 4: Final Coconut Coating
- Once slightly set, sprinkle coconut flakes generously on top.
- 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