Orange, Ginger & Coconut Ripple Cakes


These have been such a hit with everyone. It is my version of ripple cake that I use to enjoy in childhood. So many of you have made these and enjoyed them. Many of you have made them again and again and posted pictures of your efforts on my Facebook page. It’s quite the thrill for me that you all love this recipe so much and one of the reasons I love it.



1 packet of Macro Gingernut biscuits (I get these from the health food section of the supermarket)

1/2 can of Ayam Coconut Cream (It’s the only coconut cream that I have found that is thick enough for this kind of dish. I like to pop this in the fridge the night before)

1 tablespoon of agave syrup (I get my agave syrup from health food shops. If you don’t have agave syrup, use the equivalent measurement of icing sugar or pure maple syrup)

3 oranges

#optional some dairy free chocolate for garnish



Open the can of coconut cream and scoop out all the thick stuff (which is most of the can). Put the watery stuff that is left in the can in a container and back in to the fridge to pop through a smoothie or curry another day.

Grate the zest of 2 of the oranges and add that to the coconut cream and the agave syrup to the coconut cream and mix to combine.

Place 1 biscuit on the bench and spread some of the coconut cream mix onto it. Place another biscuit on top. Repeat this until you have 4 biscuits in a stack.

Pick the stack up and hold it between your pointer finger and thumb. Now using a butter knife, spread more coconut cream around all the edges of the stack until it is covered. Put the stack back down and spread some coconut cream mix on the top and set aside. Repeat until you have 4 stacks.

Pop the 4 stacks on a plate and on the fridge for a couple of hours. When you are ready to serve them grate the zest from the 3rd orange and garnish the top of each stack with the zest and also grate some dairy free chocolate over the top.

Don’t worry if they don’t look perfect. They taste amazing.


Servings: Serves 4.

Time: This all takes me less than 30 mins.

Freezing: Not suitable.

Notes: You can refrigerate the stacks for a lot less or a lot more time. The longer they are in the fridge, the softer the biscuits get. They are lovely either way.

If you make these in hot weather refrigerate the coconut cream for a few hours or overnight before you prepare the stacks.

Don’t worry if you can’t get them looking super neat. The taste is all worth it. Alternatively you can break your biscuits up, mix the cream and all the other ingredients together with the biscuits and place them in 4 small glasses for serving. When I do this I tend to use more biscuits per serve though. Don’t forget to still garnish them generously with grated chocolate and/or orange zest.

# I can NOT recommend a citrus zester enough for recipes like this.

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