Soft & Creamy Coconut Delight Cake

Soft & Creamy Coconut Delight Cake

 Ingredients

 Base Layer

• 2 cups crushed digestive biscuits or graham crackers
• ½ cup melted butter
• 2 tbsp sugar

 Cream Filling Layer

• 1 cup heavy whipping cream (cold)
• 1 packet (200g) cream cheese (room temperature)
• ½ cup powdered sugar
• 1 tsp vanilla essence

 Coconut Cream Layer

• 1 cup milk
• 1 cup heavy cream
• 3 tbsp cornflour
• ½ cup sugar
• 1 cup desiccated coconut

 Topping

• 1 to 1½ cups coconut flakes (for coating outside)

 Step-by-Step Method

 Step 1: Prepare the Base

1. Crush biscuits into fine crumbs.
2. Add melted butter and sugar.
3. Mix until it looks like wet sand.
4. Press firmly into a square or rectangular dish.
5. Refrigerate for 20–30 minutes to set.

 Step 2: Make Cream Filling

1. Beat heavy whipping cream until soft peaks form.
2. In another bowl, beat cream cheese until smooth.
3. Add powdered sugar and vanilla.
4. Gently fold whipped cream into cream cheese mixture.
5. Spread this evenly over the chilled biscuit base.
6. Refrigerate again for 20 minutes.

 Step 3: Prepare Coconut Cream Layer

1. In a saucepan add milk, cream, sugar and cornflour.
2. Cook on medium heat while stirring continuously.
3. When it thickens (like custard), add desiccated coconut.
4. Cook 1–2 more minutes.
5. Let it cool slightly (not fully cold).
6. Spread gently over the cream layer.

 Step 4: Final Coconut Coating

1. Once slightly set, sprinkle coconut flakes generously on top.
2. 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