By daily 
Exquisite No-Bake Tropical Delight Cake
ππ»π΄πΏπ²π±πΆπ²π»ππ For the Base:
2 cups of crushed coconut cookies
1/3 cup coconut oil, melted
1 teaspoon sea salt
For the Creamy Layer:
16 ounces mascarpone cheese, at room temperature
1/2 cup powdered sugar
8 ounces whipped coconut cream
1 teaspoon coconut extract
For the Exotic Toppings:
3 to 4 ripe bananas, sliced
1 (20-ounce) can diced mangoes, drained
20 ounces kiwis, sliced
8 ounces whipped coconut cream
1/2 cup macadamia nuts, chopped
Passion fruit syrup
ππΆπΏπ²π°ππΆπΌπ»π Prepare the Base:
Blend the crushed coconut cookies, melted coconut oil, and sea salt.
Press the mixture into a greased 9Γ13-inch dish.
Place in the fridge to chill.
Create the Creamy Layer:
Beat the mascarpone cheese, powdered sugar, and coconut extract until smooth.
Gently fold in the whipped coconut cream.
Spread this mixture evenly over the chilled crust.
Add the Exotic Toppings:
Layer the sliced bananas, drained mangoes, and sliced kiwis over the creamy layer.
Top it Off:
Spread the whipped coconut cream over the layered fruits.
Drizzle with passion fruit syrup and sprinkle with chopped macadamia nuts.
Chill and Serve:
Cover and refrigerate for at least 4 hours or overnight to set.
Slice and enjoy