No‑bake blueberry coconut cake: A refreshing summer delight

This blueberry cake is unmatched. It requires no baking and conceals a delicious, fluffy coconut layer. Fans of unique culinary solutions will be delighted.

We love cold desserts, especially those incorporating seasonal fruits. Although blueberries are available for sale all year round, they taste best now. So, if you're seeking inspiration for a dessert or cake with blueberries taking the lead role, check out this recipe.

This blueberry cake should grace your table this season. It's perfect if you're looking for something intriguing. The light and fluffy blueberry layer is just the beginning, as the creation is crowned with a delectable coconut cream.

To prepare the perfect coconut layer, buy canned coconut milk and chill it thoroughly before whipping. Also, be sure to whip only the solid contents of the can.

Ingredients:

BASE    

• 3 oz coconut flakes,
• 2 oz biscuits,
• 2 oz melted butter.

BLUEBERRIES        

• 11 oz blueberries,
• 1 tablespoon lemon juice,
• 2 tablespoons powdered sugar,
• 8.5 fl oz chilled 30% cream,
• 0.6 oz gelatin.

COCONUT    

• 2 cans of coconut milk,
• 2 oz powdered sugar,
• 0.2 oz gelatin.

Preparation:                  

1. Toast the coconut flakes in a pan, and crush the biscuits, e.g., using a blender. Mix the ingredients with the melted butter.
2. Line the bottom of a baking pan (a 9-inch springform pan works well) with the prepared mixture. Press the cookie base firmly and chill in the fridge.
3. Blend the blueberries with lemon juice and powdered sugar. Dissolve the gelatin in 18 tablespoons of hot water.
4. Whip the cream until stiff, then gently mix it with the blueberry mousse.
5. Add 2-3 tablespoons of the mixture to the dissolved gelatin and mix well. Then, combine this with the blueberry-cream mixture. Stir vigorously and pour onto the cookie-coconut base. Refrigerate to set.
6. Before preparing the coconut layer, dissolve 0.2 oz of gelatin in 6 tablespoons of hot water.
7. Whip the solid part of the well-chilled coconut milk with powdered sugar at high speed until fluffy and light.
8. Add 2-3 tablespoons of the coconut foam to the dissolved gelatin, mix, then combine with the remaining whipped coconut milk. Spread this mixture over the blueberry layer.
9. Chill the dessert for at least 2 hours to set.
10. Decorate with fresh blueberries and toasted coconut flakes.