No‑bake blueberry cake with a creamy coconut surprise

This blueberry cake is unparalleled. Not only does it not require baking, but it also hides a delicious, fluffy coconut layer inside. Fans of unique desserts will be delighted.

We love cold treats, especially those featuring seasonal fruits. Blueberries are available all year round, but they taste best during peak season. So, if you're looking for inspiration for a dessert or cake with blueberries as the main ingredient, check out this recipe.

This blueberry cake should appear on your table this season. It’s perfect if you're seeking something unique. The light and fluffy blueberry layer is just the beginning, as the masterpiece is crowned with a delicious coconut cream.

To prepare the perfect coconut layer, buy coconut milk in a can and chill it well before whipping. Also, be sure to whip only the hard content of the can.

Ingredients:

Base:    

• 3 oz of shredded coconut
• 2 oz of graham crackers
• 2 oz of melted butter

Blueberries:        

• 11 oz of blueberries
• 1 tablespoon of lemon juice
• 2 tablespoons of powdered sugar
• 1 cup of chilled 30% cream
• 0.6 oz of gelatin

Coconut:    

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

Preparation:                  

1. Toast the shredded coconut in a pan, and crush the graham crackers using, for example, a blender. Then mix the ingredients with the melted butter.
2. Line the bottom of a baking pan (it can be a 9.5-inch springform pan) with the prepared mixture. Press the cookie base well and put it in the refrigerator.
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. Transfer 2-3 tablespoons of the mixture to the gelatin and stir, then transfer the mixture to a bowl with the blueberry-cream mixture. Stir vigorously and pour it 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 hard part of the well-chilled coconut milk with the powdered sugar on high speed until fluffy and aerated.
8. Transfer 2-3 tablespoons of the coconut foam to the gelatin, stir, then mix with the remaining cream. Transfer the mixture to the blueberry layer.
9. Chill the dessert to harden for at least 2 hours.
10. Decorate with blueberries and toasted coconut flakes.