There is something magical about no-bake desserts, especially when they combine the richness of chocolate with the tropical sweetness of coconut. This Chocolate Coconut Semolina Cake with White Chocolate Topping is a showstopper, perfect for family gatherings, holiday feasts, or simply when you want to impress without spending hours in the kitchen. It brings together a crunchy cocoa biscuit base, a creamy coconut filling made with semolina for body, and a glossy white chocolate topping that seals everything into one elegant dessert. The flavor is reminiscent of the classic Bounty bar, but here it’s elevated into a cake form with layered textures and a beautiful finish. This dessert doesn’t just taste indulgent, it also looks sophisticated enough to serve as the centerpiece at the table.
Ingredients
For the Biscuit Base:
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200 g biscuits (about 4 cups / 7 oz), finely crushed
15 g cocoa powder (4.5 tsp / 0.52 oz)
60 ml cream, 30–35% fat (3.5 tbsp / 2.18 oz)
70 g dark chocolate, melted (2.46 oz)
50 g butter, melted (1.76 oz)
For the Filling:
100 g sugar (0.6 cups / 3.5 oz)
500 ml milk (2.5 cups / 17 oz)
80 g semolina (0.5 cups / 2.8 oz)
200 g coconut flakes (3 cups / 7 oz)
For the White Chocolate Topping:
80 g white chocolate (2.8 oz)
40 g butter (0.2 cup / 1.4 oz)
80 ml hot cream (0.4 cup / 2.9 oz)
Cooking Directions
Begin by preparing the biscuit base. Crush the biscuits until they resemble fine crumbs, then mix with cocoa powder.
Stir in the melted butter, melted dark chocolate, and cream. Combine until the mixture holds together like a dough.
Press the biscuit mixture firmly into the bottom of a lined cake tin, smoothing the surface with a spatula. Place in the fridge while you prepare the filling.
In a saucepan, heat the milk and sugar over medium heat until the sugar dissolves. Gradually sprinkle in the semolina while whisking constantly to prevent lumps.
Cook the semolina mixture for about 5–7 minutes until it thickens to a porridge-like consistency.
Remove from heat and fold in the coconut flakes until evenly distributed.
Spread the coconut filling over the chilled biscuit base, pressing it down lightly to make an even layer. Allow it to cool slightly.
For the topping, place the white chocolate and butter in a heatproof bowl. Pour the hot cream over and let sit for 1–2 minutes. Stir until smooth and glossy.
Pour the white chocolate ganache over the coconut layer, tilting the tin to coat evenly.
Refrigerate for at least 3–4 hours, or until fully set. Slice into neat squares or wedges before serving.
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