🥥🍪 Cake with Coconut and Prince Cookies Recipe 🍪🥥
This indulgent cake combines the rich flavor of coconut with the chocolaty crunch of Prince cookies. It’s a no-bake dessert that’s simple to prepare and perfect for any occasion!
Ingredients:
- 2 packs of Prince cookies (or any sandwich cookies with chocolate filling)
- 1 can (14 oz) sweetened condensed milk
- 1 cup (250 ml) heavy cream (cold)
- 1 cup shredded coconut (unsweetened or sweetened, depending on your preference)
- 1 cup whole milk (for dipping cookies)
- 1 teaspoon vanilla extract
- Optional: ½ cup dark chocolate, melted (for drizzling or topping)
Instructions:
- Prepare the Cream Filling:
- In a mixing bowl, whisk together the cold heavy cream and condensed milk until smooth and slightly thickened.
- Stir in the vanilla extract and half the shredded coconut. Set aside.
- Dip the Cookies:
- Pour the whole milk into a shallow dish.
- Quickly dip each Prince cookie into the milk, ensuring they are moist but not soggy.
- Layer the Cake:
- In a rectangular or round dish, start with a layer of dipped Prince cookies.
- Spread a generous layer of the coconut cream mixture over the cookies.
- Repeat the layers until you’ve used all the cookies and cream, finishing with a layer of cream on top.
- Top with Coconut:
- Sprinkle the remaining shredded coconut evenly over the top layer.
- For an extra touch, drizzle with melted dark chocolate or decorate with crumbled Prince cookies.
- Chill and Set:
- Cover the cake and refrigerate for at least 4 hours, or overnight for best results.
- Serve and Enjoy:
- Slice into squares or wedges and serve chilled.