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Ems Chocky Coconut Fridge Cake

The most simple cake you'll ever not bake.
A fridge cake made with layers of biscuit, chocolate, coconut and whipped cream. The cake I made came about when I was wanting to make a cake, but couldnt be bothered to bake it. I love nutella and thought I could incorporate it.


  • 1 x 250g packet of plain square or rectangular biscuits

  • 300mL thickened cream

  • 1/2 cup dessicated coconut

  • 1 x 220g nutella spread

  • 1 cup instant coffee or 1 cup plunger coffee

  • Chocolate for decorating


  • 1.

    Prepare 1 cup of instant coffee or plunger coffee. Whip up 300mL of thickened cream until stiff. Careful to over beat the cream as it may curdle and turn into butter.

  • 2.

    Line a meatloaf tin with cling wrap then lay one layer of the plain biscuits in the tin. Pour prepared coffee over the 1st layer of biscuits to soak. Spread about 3 tablespoons of the nutella spread over the soaked biscuits. Spread a layer of the whipped cream followed by a sprinkling of the dessicated coconut.

  • 3.

    Continue to layer in the order of biscuit, soak with coffee, layer with nutella, layer with whipped cream and finally dessicated coconut.

  • 4.

    Repeat until the tin is full to the top. Cover with cling wrap and leave in the fridge for 4 hours, preferably overnight.

  • 5.

    Remove the cake from the tin and remove the cling wrap. Sprinkle the cake with dessicated coconut and chocolate shavings.

  • 6.

    Serve with strawberries and a hot cuppa of coffee.


I prefer to use morning coffee biscuits as they go well with the coffee. If you use a larger square cake tin, just double the amount of biscuits and cream. There should be some nutella spread and dessicated coconut left.

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