Coconut and Yogurt Cake is a creamy and easy-to-make dessert that requires no baking and can be prepared in no time. I recommend preparing it a few hours in advance so you can keep it in the refrigerator a few hours before serving to have a denser and more compact cream. To decorate the cake, I used both shredded coconut and coconut flakes; alternatively, you can use only shredded coconut. This cold yogurt and coconut cake can also be frozen and served as a semi-frozen dessert. Just store it for at least 5/6 hours before serving in the freezer, or you can keep it for longer and defrost it for half an hour at room temperature before serving. For making the coconut dessert, use a baking dish approximately 8×10 inches. Now let’s see how to make the coconut and yogurt cake, and if you try it, let me know. Barbara
Here are other coconut dessert recipes I recommend trying:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the Coconut and Yogurt Cake
- 8.8 oz mascarpone
- 3 tbsp sugar
- 3 cups coconut yogurt
- pavesini (I used 34 pavesini)
- to taste coconut milk (or milk)
- to taste shredded coconut
- to taste dried coconut (in flakes)
Tools
- Electric Whisk
How to prepare the Coconut and Yogurt Cake
Let’s start preparing the Coconut and Yogurt Cake, pour the mascarpone into a bowl and work it with a fork,
then add the sugar,
and the coconut yogurt,
mix with a fork
and then whisk with electric beaters until you get a smooth and fluffy cream.
Place the pavesini on the tray,
soak them with some coconut milk or milk,
pour half of the cream and level it,
and sprinkle with shredded coconut.
Now make the second layer of pavesini,
soak them with coconut milk or milk,
add the remaining cream
level it, sprinkle with shredded coconut
and decorate with coconut flakes.
Place in the refrigerator for at least 2 hours before serving so that the cream becomes denser and more compact, then take it out and serve it.
How to store the Coconut and Yogurt Cake
The Coconut and Yogurt Cake can be stored in the refrigerator for 2/3 days; cover the tray with plastic wrap, or you can store it in the freezer for several months.
