How to make no-bake coconut cake step by step

Step 1 - preparing the chocolate

• White chocolate should be melted before preparing the cream. To do this, heat a little water in a small pot.
• Place a heatproof or metal bowl with broken white chocolate on top of the pot.
  200 g white chocolate
  
• Heat the chocolate over steam until it melts.
• Set aside for about 10 minutes to cool.

Step 2 - preparing the coconut cream

• Mix together the mascarpone cheese and cooled white chocolate.
  500 g mascarpone cheese
  
• Add the heavy cream to the mascarpone and mix everything together on high speed with a mixer until you get a thick cream.
  500 ml heavy cream
• Pour the desiccated coconut into the cream and mix with a spoon.
  100 g desiccated coconut
  

Step 3 - assembling the cake

• Line the bottom of the prepared pan with a layer of biscuits - for me, it was 20 pieces.
  approx. 440 g biscuits
• Spread 1/4 of the cream over the biscuits and distribute evenly.
  
• Arrange a second layer of biscuits and again a portion of cream - in total, you should get four layers of biscuits and four layers of cream - finishing the top layer with cream.
  
• Sprinkle chopped coconut wafers over the last layer of cream.
  approx. 200 g coconut wafers
  

Step 4 - chilling the coconut cake

• Place the pan with the cake in the refrigerator to chill. Keep it there for at least 6 hours - though preferably overnight - so that the biscuits soften from the cream.