The title of the recipe

Coconut Crumble Mousse Cake

A unique and delicious dessert that combines the textures of coconut, mousse, and crumble.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened shredded coconut
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/2 cup confectioners' sugar

Instructions:

Crumble Topping:

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, and unsweetened shredded coconut. Add melted butter and stir until combined.
3. Spread mixture onto prepared baking sheet and bake for 15-20 minutes or until lightly golden brown.

Mousse Filling:

1. In a large mixing bowl, whip heavy cream until stiff peaks form.
2. In a separate bowl, whisk together confectioners' sugar and vanilla extract.
3. Fold whipped cream into confectioner's sugar mixture until combined.

Assembly:

1. Cut cooled crumble topping into small pieces.
2. Spoon mousse filling into individual serving cups or a large serving dish.
3. Sprinkle chopped coconut on top of mousse filling.
4. Arrange crumble pieces in a decorative pattern on top of coconut.

Tips and Variations:

• To toast unsweetened shredded coconut, spread it on a baking sheet and bake at 350°F (180°C) for 5-7 minutes or until lightly golden brown.
• For an extra crispy crumble topping, sprinkle with granulated sugar before baking.

Nutrition Information:

Per serving:

• Calories: 320
• Fat: 16g
• Saturated fat: 8g
• Cholesterol: 40mg
• Sodium: 50mg
• Carbohydrates: 45g
• Fiber: 1g
• Sugar: 25g
• Protein: 2g