Chocolate and Coconut Fridge Cake Recipe

(52 ratings)

Chocolate and Coconut Fridge Cake
Total Time20 mins plus setting


  • 225ml coconut milk
  • 250g dark chocolate, broken into squares
  • 3tbsp golden syrup
  • 400g shortbread biscuits
  • 125g raisins
  • 85g dried coconut chips
  • 75g pistachios, roughly chopped

To decorate:

  • 15g raisins
  • 15g dried coconut pieces
  • 15g pistachios, roughly chopped
  • 50g milk chocolate, melted

You will need:

  • a 20x20x8cm loose-based tin, the base and sides greased and lined with baking parchment


  1. Put the coconut milk, chocolate and syrup in a pan over a low heat. Once it begins to melt, stir from time to time, remove from the heat and mix until smooth and combined.
  2. Crush half the shortbread in a food processor, and roughly chop the remainder. Mix the crushed shortbread with the chocolate mix until well combined. Add the chopped shortbread, raisins, dried coconut and pistachios. Mix well then scrape into the prepared tin, set aside in the fridge to cool and firm up for at least 1 hour.
  3. To decorate, remove from the tin, sprinkle over the raisins, coconut and pistachios and drizzle over the cooled melted chocolate. Cut into small squares.
Katy McClelland

Katie McLelland is a food stylist, chef, recipe developer, home economist, eater-  and everything in-between. She specialises in creating recipes for social media channels to editorial and advertising content as well as the occasional bread, cake, pudding and menus in real life.

Katie is also a home economist for film and TV. Current projects including Cooking with the Stars (South Shore), Matilda (Poppet Productions), Landscapers (Sister), This Sceptered Isle (Revolution Films) and The Great season 2 (Yekaterina Uk ltd).