Fruity White Chocolate Refrigerator Cake – a delicious recipe with white chocolate, coconut, eggs, powdered sugar, raspberries, butter cookies. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 10 x 4 inch loaf pan with foil. Melt the white chocolate with the coconut cream over a warm water bath. Whisk together the eggs and sugar until thick and creamy. Stir the chocolate mix into the egg mix then pour back into the warm water bath.
2
Pour a 1/4 inch layer of the chocolate mixture into the base of the pan, then add the raspberries in a single layer. Cover with a thin layer of chocolate. Add a layer of chocolate cookies, breaking some into halves or quarters so they cover the chocolate, then cover with a thin layer of chocolate. Repeat this process with the cookies three more times, finishing with a chocolate layer, so that all the chocolate mixture is used up. Refrigerate overnight.
3
The next day, tip the cake out onto a sheet of parchment paper and remove the foil. Melt the dark chocolate over a warm water bath and use a spoon to drizzle over the cake. Leave to set for about 15 minutes. Serve cut into slices.
1572
kcal
Calories
135
g
Fat
79
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 14 oz white chocolate, broken into pieces, 10 oz creamed coconut, 2 None medium eggs, 1 oz powdered sugar, and more.
Yes, Fruity White Chocolate Refrigerator Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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