No-Bake Biscuit and Coconut Cake by @helena_pudic

≈ 50 min

12 servings

🍮

120 g

Vanilla pudding powder

🥛

1.5 l

Milk

🍬

190 g

Sugar

🧈

250 g

Butter

🍪

350 g

Ground biscuits

🥥

250 g

Coconut

🌰

60 g

Pistachio cream

🍎

300 g

Frozen fruit

🌽

8 g

Cornstarch

💧

30 ml

Water

  1. Cook
    • vanilla pudding powder
    • milk
    • granulated sugar

    Cook the vanilla pudding powder with 1.5 l milk and 15 tablespoons granulated sugar according to the packet instructions.

  2. Cool
    • butter
    • Pistachio cream

    Let the pudding cool slightly, then stir in 250 g butter until the cream is smooth.

  3. Cook
    • frozen blueberries
    • granulated sugar
    • Frozen fruit

    Cook 300 g frozen blueberries with 2 tablespoons granulated sugar until the fruit releases its juices.

  4. Mix
    • cornstarch
    • water
    • Frozen fruit

    Mix 1 tablespoon cornstarch with 2 tablespoons water, then stir it into the fruit until thickened.

  5. Blend
    • frozen blueberries

    Blend or mash the thickened berry filling, then chill it for 10 minutes.

  6. Divide
    • ground biscuits
    • Pistachio cream

    Divide the pudding cream into two equal portions, then fold 350 g ground biscuits into one portion.

  7. Fold
    • desiccated coconut
    • Pistachio cream

    Fold 250 g desiccated coconut into the second portion of pudding cream.

  8. Press
    • ground biscuits
    • frozen blueberries
    • Pistachio cream

    Press the biscuit cream evenly into the 20 cm cake pan, then spread the chilled berry filling over it.

  9. Spread
    • desiccated coconut
    • Pistachio cream

    Spread the coconut cream over the berry layer, then smooth the surface.

  10. Warm
    • pistachio cream

    Warm the pistachio cream slightly and spread it over the cake.

  11. Refrigerate

    Refrigerate the cake for at least several hours, preferably overnight, before slicing and serving.

No-Bake Biscuit and Coconut Cake by @helena_pudic

≈ 50 min

12 servings

🍮

120 g

Vanilla pudding powder

🥛

1.5 l

Milk

🍬

190 g

Sugar

🧈

250 g

Butter

🍪

350 g

Ground biscuits

🥥

250 g

Coconut

🌰

60 g

Pistachio cream

🍎

300 g

Frozen fruit

🌽

8 g

Cornstarch

💧

30 ml

Water

Preparation Steps

  1. Step 1/11

    Cook the vanilla pudding powder with 1.5 l milk and 15 tablespoons granulated sugar according to the packet instructions.

    🍮vanilla pudding powder
    🥛milk
    🍬granulated sugar
    🍲saucepan
    🥄whisk

  2. Step 2/11

    Let the pudding cool slightly, then stir in 250 g butter until the cream is smooth.

    🧈butter
    🥣mixing bowl
    🥄whisk

  3. Step 3/11

    Cook 300 g frozen blueberries with 2 tablespoons granulated sugar until the fruit releases its juices.

    🫐frozen blueberries
    🍬granulated sugar
    🍲saucepan
    🥄spatula

  4. Step 4/11

    Mix 1 tablespoon cornstarch with 2 tablespoons water, then stir it into the fruit until thickened.

    🌽cornstarch
    💧water
    🥄measuring spoons
    🥄whisk

  5. Step 5/11

    Blend or mash the thickened berry filling, then chill it for 10 minutes.

    🫐frozen blueberries
    🥣mixing bowl

  6. Step 6/11

    Divide the pudding cream into two equal portions, then fold 350 g ground biscuits into one portion.

    🍪ground biscuits
    🥣mixing bowl
    🥄spatula

  7. Step 7/11

    Fold 250 g desiccated coconut into the second portion of pudding cream.

    🥥desiccated coconut
    🥣mixing bowl
    🥄spatula

  8. Step 8/11

    Press the biscuit cream evenly into the 20 cm cake pan, then spread the chilled berry filling over it.

    🍪ground biscuits
    🫐frozen blueberries
    🍰20 cm cake pan
    🥄spatula

  9. Step 9/11

    Spread the coconut cream over the berry layer, then smooth the surface.

    🥥desiccated coconut
    🥄spatula
    🍰20 cm cake pan

  10. Step 10/11

    Warm the pistachio cream slightly and spread it over the cake.

    🌰pistachio cream
    🍲saucepan
    🥄spatula

  11. Step 11/11

    Refrigerate the cake for at least several hours, preferably overnight, before slicing and serving.

    🍰20 cm cake pan

Composition

Ingredients

Types

Dairy, Grains, Nut Spreads, Thickeners, Water

Ingredients

Vanilla pudding powder, Milk, Sugar, Butter, Ground biscuits, Coconut, Pistachio cream, Frozen fruit, Cornstarch, Water

Notes

Sugar (plus 2 tablespoons for the fruit filling), Coconut (shredded or desiccated), Pistachio cream (or another sweet cream, for topping), Frozen fruit (blueberries were used in the voice-over, other fruit can be used), Cornstarch (for the fruit filling), Water (a small amount, for the fruit filling)

Allergens

Milk, Gluten, Soy, Tree nuts, Corn

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

610 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 69g, Fat: 35g, Fiber: 4g, Sugars: 45g

Nutritional Information

Minerals

Calcium: 210mg, Potassium: 310mg, Iron: 1.8mg

Vitamins

Vitamin A: 260µg, Vitamin C: 3mg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

35 minutes

Cooking

15 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

saucepan, whisk, mixing bowl, spatula, measuring spoons, 20 cm cake pan

Appliances

Stove, Blender, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Dessert, Celebration, Afternoon Tea, Potluck

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, Balkan

Geographic

Croatia, Europe

Various

Aspect

Texture

Creamy, Silky, Soft, Dense, Chewy

Flavors

Sweet, Vanilla, Coconut, Buttery, Fruity, Pistachio

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the cake contains milk and butter), fridge : 4 days (Store in an airtight container,Keep at 4°C or below), freezer : 30 days (Wrap individual slices tightly,Thaw overnight in the refrigerator)