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Chocolate, Coconut and Raisin Fridge Cake


  • 225ml Coconut Milk
  • 250g Dark 70% Chocolate
  • 3 tbsp Golden Syrup
  • 400g Shortbread Biscuits
  • 125g Raisins
  • 85g Dried Coconut Chips
  • 75g Pistachios, Chopped

To Decorate

  • 15g Raisins
  • 15g Coconut Pieces
  • 15g Pistachios
  • 50g Milk Chocolate (melted)


  1. Put Coconut Milk, Chocolate and Syrup in a pan over a low heat.
    Mix and heat until smooth. Remove from heat.
  2. Crush hallf the shortbread in food processor and roughly chop the rest.
    Mix the crushed biscuits into the pan.
  3. Add chopped shortbread, raisins, dried coconut and pistachios. Mix well.
  4. Place mixture in cake tin. Smooth gently if necessary.
  5. Set in fridge for at least an hour.

To decorate

Remove from tin, sprinkle bits over and drizzle with melted chocolate.
Cut in small squares to serve.

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