{No-bake} Coconut caramel biscuit cake

By | July 3, 2014


This recipe first appeared in the March 31, 2014 edition of “From Tali’s Kitchen,” my cooking column in Binah magazine.

The heat has been kind of extreme around here. Friday, Shabbos, and Sunday were 39 C (that’s 102 F), and it hasn’t been too much cooler since then. Oddly enough, until maybe a month ago, I hadn’t checked the weather forecast since I made aliyah. Can’t figure out why this took me four years.

The point is, though, that it’s hot, and when going outside for five minutes is enough to leave you sweaty for the rest of the day (no? just me?), the best recipes are no-bakes. I developed this no-bake biscuit cake for an edition of my Binah column that printed right after Pesach. You could totally make it in the spring (and maybe some of you did), but it’s even better in the thick of the summer.

The concept comes from the popular Israeli dessert called “ugat biskvitim,” which is made from layers of cream and those ubiquitous tea biscuits. The finishing touch is a topping of melted or shaved chocolate.

For my spin on the classic, the cream is laced with coconut milk and caramel pudding mix, and the cake gets topped with shredded coconut and an easy caramel sauce drizzle. If coconut and caramel aren’t your thing, you can easily switch up the flavors. Any kind of no-bake cake is a winner in July.


Yona on July 5, 2014 at 10:51 pm.

I’m familiar with butterscotch pudding mix – is this what you have called caramel?


Tali Simon on July 6, 2014 at 4:43 am.

No, but the caramel one is just another flavor of the same product. (If you can’t find it, butterscotch sounds like it would be great, too.)


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