Creamy Coconut Banana Biscuit Cake. No Oven, Full Protein.

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No-Oven Banana Coconut Biscuit Cake
Ingredients:
For the Cake:
370-400g biscuits (any plain tea or digestive biscuits)
3 bananas
250ml milk
2 tbsp flour
2 tbsp cornstarch
340ml coconut milk
100g sugar
30g butter
2 tbsp coconut powder
Vanilla extract to taste
For the Topping:
100g sweet chocolate
60ml coconut milk
30g butter
Coconut powder (for garnish)
Optional fruits (for decoration)
Instructions:
1. Prepare the Cream Filling:
In a saucepan, mix together the sugar, milk, flour, and cornstarch.
Cook over low heat, stirring constantly to prevent lumps, until the mixture thickens.
Add the butter, vanilla extract, and coconut milk. Stir until the butter is fully melted and the mixture is smooth.
Continue stirring until it becomes thick and creamy.
Turn off the heat and stir in the coconut powder.
Cover the cream with plastic wrap, ensuring the plastic touches the surface to avoid forming a skin.
Set aside to cool.
2. Assemble the Cake:
Once the cream has cooled, remove the plastic wrap.
On a flat cutting board, spread a large piece of plastic wrap.
Arrange 18 biscuits (6 rows x 3 columns) to form the base layer.
Spread about half of the cream evenly over the biscuits.
Add another layer of 18 biscuits on top of the cream, and spread the remaining cream over this second layer.
Place the 3 bananas in a line down the middle of the second row, lengthwise, across the center of the biscuit layers.
3. Shape the Cake:
Using the plastic wrap as a guide, gently fold the two sides of the biscuit layers over the bananas to form a triangle shape.
Press gently to shape the cake and stick the edges together using any remaining cream.
Wrap the entire cake in the plastic wrap and refrigerate for at least 1 hour to set.
4. Prepare the Chocolate Topping:
In a heatproof bowl placed over a pot of simmering water (double boiler method), melt the chocolate.
Once melted, stir in the butter and coconut milk until the mixture is smooth and glossy.
5. Finish the Cake:
Remove the cake from the fridge and unwrap the plastic wrap.
Pour the melted chocolate sauce over the top of the cake, letting it drip down the sides for full coverage.
Garnish with coconut powder and decorate with fruits if desired.
6. Chill and Serve:
Place the cake back in the fridge for at least 30 minutes to allow the chocolate to set.
Slice and enjoy your No-Oven Banana Coconut Biscuit Cake!
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[@ZahraR-ts4gg]

❤❤❤

[@RezvanArab-k2j]

I can’t describe my feelings about this 🥰👌🏻👏🏻👏🏻 just I’d like it 😋😋❤️

[@havefunhavefood]

Thank you very much. I'm glad you liked it.