Coconut Mousse Cakes

Servings

6-8

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 3 large eggs, separated
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsweetened shredded coconut
• 1/2 cup whole milk

For the Mousse:

• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large egg whites
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon vanilla extract

Instructions

To Make the Cake:

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a separate large bowl, whisk together egg yolks and milk.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the unsweetened shredded coconut.

To Make the Mousse:

1. In a large mixing bowl, beat the cream cheese until smooth.
2. Gradually add the granulated sugar and beat until well combined.
3. Beat in the egg whites until stiff peaks form.
4. Stir in the unsweetened shredded coconut and vanilla extract.

Assembly and Decoration:

1. Divide the cake batter evenly among six 6-ounce ramekins or small cups.
2. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool completely in the ramekins.
4. Top each cooled cake with a dollop of coconut mousse and sprinkle with toasted macadamia nuts.

Notes

• To toast macadamia nuts, preheat oven to 350°F (180°C). Spread the nuts on a baking sheet and bake for 5-7 minutes, or until fragrant.
• For an added crunch, sprinkle shredded coconut on top of each cake before serving.