Coconut Princess Cake
Recipe for no-bake coconut princess cake
Today I invite you to try a very simple and quick cake that you can prepare in just a few minutes! Coconut Princess Cake is a sensational biscuit cake layered with coconut cream made from mascarpone, white chocolate, and sweet coconut flakes. This coconut cake is prepared in a large pan and can be divided into many portions, making it perfect for family gatherings and more. The delicate coconut flavor of the cream combined with white chocolate and coconut wafers on top makes this cake a delight for all lovers of coconut cakes and the famous coconut wafers covered in white chocolate :) So check out my recipe and see how to make a Princess cake with coconut wafers.
Table of content
Coconut Princess Cake recipe step by step
If you are looking for a simple no-bake coconut cake recipe that you can make quickly and without problems, then you must prepare this cake!
No-bake coconut princess cake recipe with video
Wyposażenie
- Baking pan approximately 20/30 cm. Lined with baking paper or aluminum foil.
Składniki
ingredients for coconut princess cake
- approx. 440 g biscuits
- 200 g white chocolate
- 500 g mascarpone cheese (chilled)
- 500 ml heavy cream (well chilled)
- 100 g desiccated coconut
- approx. 200 g coconut wafers
Instrukcja
How to make no-bake coconut cake step by step
Step 1 – preparing the chocolate
- White chocolate should be melted before preparing the cream. To do this, heat a little water in a small pot.
- Place a heatproof or metal bowl with broken white chocolate on top of the pot.200 g white chocolate
- Heat the chocolate over steam until it melts.
- Set aside for about 10 minutes to cool.
Step 2 – preparing the coconut cream
- Mix together the mascarpone cheese and cooled white chocolate.500 g mascarpone cheese
- Add the heavy cream to the mascarpone and mix everything together on high speed with a mixer until you get a thick cream.500 ml heavy cream
- Pour the desiccated coconut into the cream and mix with a spoon.100 g desiccated coconut
Step 3 – assembling the cake
- Line the bottom of the prepared pan with a layer of biscuits – for me, it was 20 pieces.approx. 440 g biscuits
- Spread 1/4 of the cream over the biscuits and distribute evenly.
- Arrange a second layer of biscuits and again a portion of cream – in total, you should get four layers of biscuits and four layers of cream – finishing the top layer with cream.
- Sprinkle chopped coconut wafers over the last layer of cream.approx. 200 g coconut wafers
Step 4 – chilling the coconut cake
- Place the pan with the cake in the refrigerator to chill. Keep it there for at least 6 hours – though preferably overnight – so that the biscuits soften from the cream.
Film
Uwagi
Wartości Odżywcze
No-bake coconut princess cake – notes
I am a fan of coconut and coconut cakes, and recently I prepared this simple and very quick no-bake coconut cake. It’s a layered biscuit cake, where I layered four layers of crunchy biscuits with coconut cream made from mascarpone and white chocolate. The addition of coconut flakes in the cream gives it a delicate coconut flavor. To emphasize the coconut taste of the cake, I additionally sprinkled its entire top with chopped coconut wafers in white chocolate. The whole thing turned out very nice, not too sweet, and most importantly, the cake was very quick to make. It’s best to prepare it a day in advance so that the biscuits have time to soften. Then cutting the cake will not be a problem. And if you like such cake flavors, you can also try my recipe for no-bake coconut squares in the style of a 3-bit cake.
Ingredients and substitutes for preparing coconut cake
To prepare this cake, you will need a few basic ingredients. Below is a list of products I used and possible substitutes.
- biscuits – for the cake, you will need about 440 g of crisp biscuits – I recommend light ones. For me, about 20-21 biscuits went into one layer.
- mascarpone – you can easily find this Italian cheese in Biedronka, Lidl, and larger stores
- whipping cream – I used liquid whipping cream in a carton with 30% fat content; you can also use 36% cream – but then the calorie content of the cake will increase slightly
- white chocolate – for the coconut cream, you will need 200 g of chocolate; when buying it, pay attention to the package weight, as larger chocolate brands often reduce the weight of their packaging. If you can’t find 100g bars, use smaller packages – at most, if the cream is not sweet enough for you, sweeten it additionally with powdered sugar.
- coconut wafers – you can use any wafers – even those not covered in chocolate. Here I used coconut Pryncypałki from Dr. Gerard
How many calories does Princess cake have?
In the table below the recipe, I provided the calorie content for 100 g of cake. If you cut your coconut cake into 24 roughly equal pieces, one such piece will have approximately 339 kcal (carbohydrates – 25 g, proteins – 4 g, fats – 25 g). I provide the calorie content based on the products I used.
How to store no-bake coconut cake?
The cake is best stored in the refrigerator. It can safely stay there for several days. If necessary, it can also stay outside for a few hours, and nothing should happen to it.
I hope you enjoy this cake with coconut flakes and mascarpone and will gladly use the recipe. If so, I would be very happy if you share your impressions in the comments to the recipe.
P.S. By the way, I encourage you to follow my Instagram, where I also post my recipes, and you can easily save them for later.
Recommended coconut cake recipes
If, like me, you love coconut cakes, then be sure to try my other recipes for such sweets. The blog features both no-bake recipes and traditional oven-baked ones. Here I recommend, among others, these three recipes, and many more on the blog. You are warmly invited.
Popularne Przepisy
Polecane przepisy
No-Bake Coconut Princess Cake Recipe
Join me today in preparing a no-bake coconut cake made with biscuits and mascarpone cheese. This dessert is ready in just a few minutes! A lightly sweet mascarpone cream with white chocolate and shredded coconut is layered between crunchy biscuits. This makes the cake incredibly simple to prepare and easy to slice into perfect portions.
A large tray of this coconut cake can be divided into many servings, making it the perfect choice for family gatherings and beyond. Check out my detailed step-by-step recipe with process photos, and watch the short video where I demonstrate how to make this no-bake Princessa cake. You are sure to wow everyone with this treat!
