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
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15 g cocoa powder (4.5 tsp / 0.52 oz)
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60 ml cream, 30–35% fat (3.5 tbsp / 2.18 oz)
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70 g dark chocolate, melted (2.46 oz)
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50 g butter, melted (1.76 oz)
For the Filling:
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100 g sugar (0.6 cups / 3.5 oz)
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500 ml milk (2.5 cups / 17 oz)
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80 g semolina (0.5 cups / 2.8 oz)
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200 g coconut flakes (3 cups / 7 oz)
For the White Chocolate Topping:
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80 g white chocolate (2.8 oz)
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40 g butter (0.2 cup / 1.4 oz)
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80 ml hot cream (0.4 cup / 2.9 oz)
Cooking Directions
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Begin by preparing the biscuit base. Crush the biscuits until they resemble fine crumbs, then mix with cocoa powder.
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Stir in the melted butter, melted dark chocolate, and cream. Combine until the mixture holds together like a dough.
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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.
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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.
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Cook the semolina mixture for about 5–7 minutes until it thickens to a porridge-like consistency.
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Remove from heat and fold in the coconut flakes until evenly distributed.
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Spread the coconut filling over the chilled biscuit base, pressing it down lightly to make an even layer. Allow it to cool slightly.
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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.
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Pour the white chocolate ganache over the coconut layer, tilting the tin to coat evenly.
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Refrigerate for at least 3–4 hours, or until fully set. Slice into neat squares or wedges before serving.
Nutrients
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Rich in dietary fiber from coconut
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Source of healthy fats from nuts, coconut, and dark chocolate
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Contains calcium from milk and cream
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Provides energy-boosting carbohydrates from biscuits and semolina
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Antioxidants from dark chocolate
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Moderate protein from milk and semolina
Why You’ll Love This Recipe
This dessert is all about indulgence without unnecessary fuss. You’ll love it because it’s a no-bake recipe, which means no worrying about oven times or temperatures. It’s easy enough for beginners but still delivers a polished and professional look. The taste is a perfect balance of deep cocoa, creamy coconut, and the silky sweetness of white chocolate. Whether you serve it chilled on a hot summer day or as part of a festive winter table, it always feels special. It’s also versatile—you can make it in a rectangular pan and cut into bars for snacking, or present it as a round cake for more formal occasions.
The Origins and Inspiration Behind the Dish
Chocolate and coconut as a pairing has been beloved for generations. It calls to mind candies like Bounty and Mounds, which have been satisfying sweet tooths since the mid-20th century. The use of semolina in desserts, however, has much older roots. Semolina has been a staple in European and Middle Eastern kitchens for centuries, used in puddings, porridge, and cakes. Combining semolina with coconut in this recipe adds an old-world charm while keeping it modern with a sleek chocolate presentation. This dish is truly a marriage of tradition and innovation, showing how humble pantry ingredients can transform into something extraordinary.
Ingredient Spotlight
The star of this recipe is semolina. Often overlooked, semolina is a coarse flour made from durum wheat that adds body and structure to desserts. Unlike cornstarch or flour, it gives a gentle graininess that works beautifully in creamy fillings. Coconut flakes add natural sweetness and chew, making the filling rich yet airy. Dark chocolate in the base provides intensity, while the white chocolate topping balances with milky sweetness. Together, these ingredients create harmony between flavor and texture, ensuring every bite is layered with complexity.
Storage and Reheating Tips
This dessert is best stored in the refrigerator, tightly covered, where it will last up to five days. The chilled texture keeps the layers firm and the flavors intact. If you prefer serving at room temperature, simply take it out of the fridge 15 minutes before serving. Freezing is also possible—slice into individual bars, wrap them tightly, and freeze for up to two months. Allow them to thaw overnight in the fridge before serving. Since this is a no-bake dessert, there is no reheating required, making it ideal for make-ahead entertaining.
Common Variations to Try
One of the joys of this recipe is its flexibility. For a darker, richer topping, use milk or dark chocolate instead of white chocolate. Add a splash of vanilla extract or almond essence to the coconut filling for extra fragrance. You can also mix chopped nuts, like almonds or hazelnuts, into the base for added crunch. For a tropical twist, fold in dried pineapple or mango pieces with the coconut. If you’re looking to cut down on sugar, use sugar-free biscuits and a natural sweetener like stevia in the filling. Each variation keeps the essence of the dessert while tailoring it to your taste.
Pairing Recommendations
This cake pairs beautifully with beverages that balance its richness. A cup of strong black coffee or espresso cuts through the sweetness perfectly. For tea lovers, try it with green tea or Earl Grey, both of which complement coconut flavors well. If you’re serving it at a celebration, a glass of sparkling wine or prosecco makes for a festive pairing. For a non-alcoholic option, a chilled glass of milk or coconut water offers a refreshing counterpoint.
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Health Benefits
Although it’s a dessert, this cake does carry some nutritional perks. Coconut is rich in dietary fiber, which supports digestion, and contains medium-chain triglycerides (MCTs), known for boosting energy and metabolism. Dark chocolate adds antioxidants that protect the body from oxidative stress, while semolina contributes plant-based protein and minerals such as iron. Milk provides calcium for bone health. Of course, moderation is key, but it’s comforting to know that behind the sweetness lies a handful of wholesome elements.
Conclusion
This Chocolate Coconut Semolina Cake with White Chocolate Topping is more than just a dessert—it’s a celebration of flavor, texture, and tradition. The biscuit base grounds the recipe with a satisfying crunch, the coconut filling adds tropical creaminess, and the glossy topping provides the perfect finishing touch. It’s a versatile, make-ahead treat that you can dress up for a party or slice casually for everyday indulgence. Every bite is a reminder that simple ingredients, when combined thoughtfully, can create something truly memorable.