The pavesini cake with cocoa and coconut is a delicious no-bake cake, easy to make and irresistible.
A shell of delicious cocoa pavesini with a filling of coconut cream, mascarpone, and cream, for a fresh and perfect dessert for summer, for young and old, for all occasions.
Read how to make the pavesini cake with cocoa and coconut with the easy recipe found below, as usual, right after the photo 😉
You might also be interested in the following recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 9
- Cooking methods: No baking
- Cuisine: Italian
Ingredients
- 3.5 oz cocoa pavesini
- 9 oz mascarpone
- 1 cup whipping cream
- 3.5 oz coconut flour (+ extra for cake decoration)
- 2 oz powdered sugar
- milk (or coconut milk or beverage)
Preparation of Pavesini Cake with Cocoa and Coconut
Place the mascarpone, coconut flour, and powdered sugar in a large bowl.
Beat with an electric mixer until smooth, then, without stopping the mixer, gradually add the very cold liquid cream.
Continue mixing until all the cream is incorporated, achieving a dense and compact cream.Line a 9 x 7 inch pan with plastic wrap.
Pour the cold milk (or coconut beverage) into a small bowl.
Quickly dip half of the pavesini in the milk and place them immediately on the bottom of the pan.
Spread the prepared cream over the pavesini, level it, and then cover it with another layer of pavesini dipped in milk (or coconut beverage).Wrap the cake with plastic wrap and let it rest in the freezer for at least an hour (or in the refrigerator for at least three hours).
Once rested, transfer your pavesini cake with cocoa and coconut to a serving plate, sprinkle with some coconut flour, and serve.
Notes
Also visit the recipe collection Desserts with Pavesini with many delicious and easy ideas: you can find it by clicking HERE.
If you want to stay updated on all my recipes, without missing any, follow me also on my Facebook page which you can find by clicking HERE.
