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

METHOD
  1. Mix the biscuits, transfer them to the bowl and pour the melted butter over. Mix everything until the mixture is crumbs.
  2. 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.
  3. In a bowl add the whipping cream, and powdered sugar and mix until it thickens.
  4. 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.
  5. Pour the cream obtained on the base of the cake, leaving one centimeter of the edge free along the perimeter.
  6. 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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