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Coconut Mousse Cake

2022-02-15 - Written by: Emma Taylor

Dessert Cake Coconut

Coconut Mousse Cake

A creamy and dreamy coconut mousse cake, perfect for any occasion.

The title of the recipe

Coconut Mousse Cake

Servings:

8-10 people

Ingredients:

For the cake:

  • 1 1/2 cups (190g) unsalted butter, softened
  • 1 3/4 cups (210g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking powder

For the mousse:

  • 1 cup (200g) unsweetened shredded coconut
  • 8 ounces (225g) good-quality dark chocolate, finely chopped
  • 1 cup (250ml) heavy cream
  • 2 tablespoons granulated sugar

Instructions:

To make the cake:

  1. Preheat your oven to 350°F (180°C). Grease and flour three 9-inch (23cm) round cake pans.
  2. In a medium bowl, whisk together the flour and baking powder. Set aside.
  3. In a large mixing bowl, use an electric mixer to beat the butter until it is creamy, about 2 minutes.
  4. Gradually add the sugar to the butter, beating until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, then beat in the vanilla extract.
  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.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean.

To make the mousse:

  1. In a medium bowl, whip the heavy cream until it begins to thicken.
  2. Add the granulated sugar and continue whipping until stiff peaks form.
  3. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
  4. Fold the whipped cream into the melted chocolate until well combined.
  5. Stir in the unsweetened shredded coconut.

To assemble:

  1. Place one of the cooled cakes on a serving plate.
  2. Spread half of the mousse over the top of the cake.
  3. Top with another layer of cake and spread with the remaining mousse.
  4. Repeat this process, ending with a layer of mousse on top of the final cake layer.

To serve:

  1. Refrigerate for at least 30 minutes to allow the flavors to meld together.
  2. Slice and serve chilled.

Notes:

  • You can adjust the amount of coconut in the mousse to your liking.
  • If you're not a fan of dark chocolate, feel free to use milk chocolate instead.