Chocolate & Coconut Ripple Cake
A delicious mix of chocolate and coconut to serve at gatherings or get together's.
- 2 Packets Chocolate Ripple Biscuits
- 1 x 600 ml Thickened Cream
- ½ Cup Caster Sugar
- 2 Tbsp Vanilla Essence
- 1 Handful Desiccated Coconut
- 1 Pack Mixed Berries (- Optional)
- 2 Tbsp Coca Powder or Shaved Chocolate
In a bowl add cream, vanilla and sugar. Using an hand mixer, mix the contents till thickened.
On your serving dish, place a layer of cream on the bottom and start assembling the biscuits in a desired shape that you like.
Attach the biscuits together in a bundt cake style by smearing a layer of cream in between each one until you have a shape that you prefer. You can increase the size of the cake by using more biscuits and expanding the size of the shape.
With the remaining cream start covering the biscuits with more, it does not have to be perfect.
Refrigerate for a min of 4 hrs. Preferably 6 hrs.
Cover the creamy outer layer with cocoa powder or shaved chocolate, coconut and berries. Cut it up into the sizes you want and enjoy!