Coconut Mousse Cake - Baking Cherry

Coconut Mousse Cake Recipe. Learn how to make this soft coconut cake topped with a creamy and airy coconut mousse. A delicious dessert, perfect for any occasion!

Active time: 25mins | 15mins | Yield: 8

Ingredients:

For the Cake:

1 Egg at room temperature
1/4 cup (50g) Granulated Sugar
1/4 cup (60ml) Coconut Milk, full fat
3 Tbsp (42g) Unsalted Butter, melted and cooled
1/2 tsp Vanilla Extract
3/4 cup (95g) All-Purpose Flour, sifted
1 tsp (4g) Baking Powder
A pinch of Salt

For the Coconut Mousse:

4 Tbsp (60ml) Water at room temperature
1 Tbsp (10g) Powdered Gelatin, unflavored
2/3 cup (200g) Sweetened Condensed Milk, room temp
1 cup (240ml) Full Fat Coconut Milk, room temp
1 cup (240ml) Heavy Whipping Cream, cold
2 Tbsp (16g) Powdered Sugar
1/2 tsp Vanilla Extract

For the topping:

1/4 cup (25g) Shredded or Desiccated Coconut, unsweetened
Whipped Cream (optional)

Video:

Directions:

For the Cake:

Grease a removable bottom round pan (7in or 18cm in diameter / 3in or 7,5cm deep) with vegetable oil or cooking spray. Set aside.
Preheat the oven to 350°F (180°C).
In a medium bowl, place the egg and sugar. Whisk for about 1 minute.
Stir in the coconut milk, butter, and vanilla until well combined.
Add the flour, baking powder, and salt. Stir until just combined. Do not overmix the batter.
Pour the mixture into the prepared pan and bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely inside the pan.

For the Filling:

In a small bowl, place the water and sprinkle the powdered gelatin. Stir until completely dissolved. Let the mixture stand for 2 minutes to bloom. The gelatin will absorb the water. Microwave it for 15 seconds and stir. Important: Do not overheat the mixture, or the gelatin will lose its setting power. Set aside.
In a large bowl, place the condensed milk and coconut milk. Whisk until well combined.
Add the melted gelatin and whisk until combined. Set aside.
In the bowl of an electric mixer, place the heavy cream, sugar, and vanilla. Beat on medium speed until soft peaks form, being careful not to overbeat, or the cream will turn buttery.
Gently whisk the whipped cream into the milk mixture in three additions.
Pour the filling into the pan over the cake. Important: Wrap the bottom of the pan with plastic wrap to avoid any leaking.
Refrigerate for at least 4 hours or overnight.
Unmold the cake and finish with shredded coconut and whipped cream.
Keep refrigerated until serving time.

Ingredients:

For the Cake:

For the Coconut Mousse:

For the topping:

Video:

Directions:

For the Cake:

For the Filling:

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