No-bake chocolate coconut cookie cake

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1. Grind the cookies in a blender, then gradually add the remaining cookie-layer ingredients. Divide the resulting thick mixture into two portions.

   

2. Line the bottom of a pan with parchment paper, or grease and flour it. Press half of the cookie mixture into the bottom and smooth it with your hands or a large spoon.

   For the coconut cream, whip the cream, then gradually fold in the coconut, powdered sugar, and vanilla sugar. Refrigerate the thick mixture until firm.

   

3. Spread the coconut cream over the cookie base and smooth it out. Top with the second half of the cookie mixture and smooth that layer as well.

   For the vanilla cream, bring the milk and sugar to a boil. Mix the pudding mix with a small amount of milk, pour it into the boiling milk, and cook, stirring constantly, until thick. Let cool, then spread over the cake.

   

4. Finally, make the chocolate glaze: melt the chocolate in a double boiler, gradually add the butter and Nutella, and stir until fluid.

   Pour the glaze over the vanilla cream, sprinkle with shredded coconut to taste, and refrigerate the cake until set.

5. Source: ketkes.com

Tip: Roll out the second half of the cookie mixture between two sheets of plastic wrap to fit the pan, then flip it onto the coconut cream; spreading it directly would disturb the cream layer.

This recipe was translated from the Slovak original: Kokosovo-čokoládový koláč bez pečenia so sušienkami