No-bake coconut cookie cake: a delicious dessert to try
published on 11 July, 2022 at 12:00
INGREDIENTS
300g of cocoa biscuits
150g (3/4 cup) of butter
200ml (3/4 cup) of whipping cream
80g (3/4 cup) of powdered sugar
250g (1 cup) of cream cheese
120g (1 cup) of coconut flour
150g (3/4 cup) of butter
200ml (3/4 cup) of whipping cream
80g (3/4 cup) of powdered sugar
250g (1 cup) of cream cheese
120g (1 cup) of coconut flour
METHOD
- Mix the biscuits, transfer them to the bowl and pour the melted butter over. Mix everything until the mixture is crumbs.
- Pour 2/3 of the dough into a 22 cm diameter cake pan previously lined with parchment paper and form the base of our crumbled dough and the edge along the entire perimeter, pressing with the back of a spoon. Transfer to the fridge for 30 minutes.
- In a bowl add the whipping cream, and powdered sugar and mix until it thickens.
- In another big bowl add the cream cheese, and coconut flour and mix everything with the spatula. Add the previously prepared cream and mix everything well.
- Pour the cream obtained on the base of the cake, leaving one centimeter of the edge free along the perimeter.
- Cover everything with the remaining crumb dough and put it back in the refrigerator to cool for at least 3 hours.
---------------------------------------------------
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