<- Back To Recipes
Coconut Lime Mousse Cake

2022-05-01 - Written by: Emma Taylor

dessert cake coconut lime

Coconut Lime Mousse Cake

A refreshing and light dessert featuring a coconut lime mousse filling, layered between fluffy sponge cake and topped with toasted coconut flakes.

The Coconut Lime Mousse Cake Recipe

Ingredients

  • 1 cup (200g) unsalted butter, softened
  • 1 3/4 cups (220g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons grated lime zest
  • 2 tablespoons freshly squeezed lime juice
  • 1 cup (120g) shredded coconut
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy cream
  • Confectioners' sugar, for dusting

Instructions

Preparing the Cake

  1. Preheat your oven to 350°F (180°C). Grease and flour three 8-inch (20cm) round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, use an electric mixer to beat the butter until creamy, about 2 minutes.
  4. Gradually add the sugar and continue beating for another 2-3 minutes, until light and fluffy.
  5. Beat in the eggs one at a time, followed by the grated lime zest and juice.
  6. With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.
  7. Divide the batter evenly among the prepared pans and smooth the tops.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Preparing the Mousse

  1. In a small bowl, whisk together the heavy cream and vanilla extract until stiff peaks form.
  2. In a separate large mixing bowl, whip the coconut cream until it forms soft peaks.
  3. Gradually add the sugar and continue whipping until stiff peaks form.
  4. Fold the whipped coconut cream into the whipped heavy cream until no white streaks remain.

Assembling the Cake

  1. Once the cakes are completely cool, use a serrated knife to level them, if necessary.
  2. Place one cake layer on a serving plate or cake stand.
  3. Spread a thick layer of the coconut lime mousse over the first cake layer.
  4. Repeat this process with the remaining two cake layers, finishing with a layer of mousse on top.

Garnishing the Cake

  1. Sprinkle toasted coconut flakes over the top of the cake.
  2. Dust with confectioners' sugar before serving.

Tips and Variations

  • To toast the coconut flakes, spread them out in a single layer on a baking sheet and bake at 350°F (180°C) for 5-7 minutes or until lightly golden brown. Keep an eye on them to prevent burning.
  • You can also flavor the mousse with a pinch of salt or a teaspoon of lime extract for added depth.
  • If you prefer a stronger coconut flavor, increase the amount of shredded coconut in the cake batter and add some coconut milk to the mousse.