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Coconut Mango Mousse Cake

2023-02-15 - Written by: Emma Taylor

cake dessert coconut mango

Coconut Mango Mousse Cake

A light and refreshing coconut mango mousse cake, perfect for warm weather.

Coconut Mango Mousse Cake

Description

A light and refreshing coconut mango mousse cake, perfect for warm weather.

Ingredients

For the cake:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • 1 teaspoon vanilla extract

For the coconut cream:

  • 1 can (14oz/397g) full-fat coconut milk
  • 1 tablespoon cornstarch
  • 2 tablespoons granulated sugar

For the mango mousse:

  • 2 ripe mangos, pureed
  • 8 ounces (225g) mascarpone cheese
  • 2 tablespoons confectioners' sugar
  • 1/4 teaspoon kosher salt
  • 1/4 cup (60ml) heavy cream

Instructions

Preheat and prepare pans

Preheat the oven to 350°F (180°C). Grease three 8-inch round cake pans.

Make the cake

In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.

Divide the batter

Divide the batter evenly among the prepared pans. Smooth tops.

Bake the cake

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 5 minutes before transferring to a wire rack to cool completely.

Prepare coconut cream

In a small saucepan, combine coconut milk and cornstarch. Whisk over medium heat until mixture thickens. Remove from heat and stir in sugar. Let cool to room temperature.

Make the mango mousse

In a separate bowl, whisk together pureed mango, mascarpone cheese, confectioners' sugar, and kosher salt.

Assemble the cake

Split each cake layer horizontally using a serrated knife. Place one cake layer on a serving plate or cake stand.

Spread coconut cream and mango mousse

Spread a thin layer of cooled coconut cream over the first cake layer. Top with another cake layer. Repeat this process until all three layers are stacked, finishing with a dollop of whipped heavy cream and some toasted coconut flakes on top.

Notes

You can store the cake in an airtight container in the refrigerator for up to 3 days.