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.

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.