Raspberry Coconut Mousse Cake
This Raspberry Coconut Mousse Cake is an elegant dessert bursting with flavor. Raspberries and coconut are always making such a good pair and they shine in this stunning cake. The cake consists of a coconut sponge cake at the bottom, with coconut, white chocolate, and almonds crunch, a coconut mousse with fresh raspberries inserted, and raspberry jelly on top.
Ingredients
Coconut Sponge Cake
- 2 eggs
- 1/3 cup (70g) sugar
- 1 tsp (5g) vanilla extract
- 1/4 tsp (1g) salt
- 2/3 cup (35g) coconut flakes
- 2 tbsp (20g) all-purpose flour
Coconut Crunch
- 3.5 oz (100g) almonds, toasted
- 2 tbsp (16g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1/4 tsp (1g) salt
- 2 oz (60g) white chocolate , melted
- 1 tbsp (15ml) coconut milk
- 2/3 cup (50g) pailleté feuilletine
- 1/3 cup (20g) coconut flakes
Coconut Mousse
- 7 oz (200g) coconut milk
- 7 oz (200g) coconut cream
- 1/4 tsp (1g) salt
- 1/3 cup (70g) sugar
- 1 ½ cup (360g) whipping cream (35% fat) , chilled
- 2 ½ tsp (8g) gelatin powder
- 3 tbsp (45ml) coconut milk
- 4 oz (120g) fresh raspberries
Raspberry Jelly
- 5 oz (150g) fresh or frozen raspberries
- 2 tbsp (30g) sugar
- 1 tsp (3g) gelatin powder
- 1 tbsp (15ml) water
For Decoration
- Whipped cream
- Coconut slices
- Fresh raspberries
- Coconut flakes
Instructions
Prepare the coconut sponge cake.
- Preheat the oven to 320F (160C). Grease and line with parchment paper a 8 inch (20cm) springform pan.
- In a large bowl mix eggs with sugar, salt and vanilla extract until thick, foamy and light colored, for about 5 minutes.
- Gently fold in the flour and coconut flakes.
- Bake for 15-17 minutes until a toothpick inserted into the center comes out clean.
- Let cool completely.
Prepare the coconut crunch layer.
- Toast almonds for 15 minutes in a preheated 300F (150C) oven. Let cool.
- Place the toasted almonds in a bowl of a food processor. Add powdered sugar, vanilla extract and salt and process until it turns into a thick paste.
- Transfer the paste to a medium bowl. Stir in melted white chocolate.
- Gently fold the coconut flakes and pailleté feuilletine.
- Add coconut milk if the mixture seems too dry.
- Spread the crunch over the cake but leave a ½ inch (1cm) border.
- Refrigerate until you prepare the coconut mousse.
Prepare the coconut mousse.
- Dissolve the gelatin powder in the 3 tbsp (45ml) coconut milk and let it swell for about 5 to 10 minutes.
- In a small saucepan, heat the coconut milk, coconut cream, sugar and salt. Heat until warm and sugar is dissolved. Do not boil.
- Add the bloomed gelatin into the warm coconut mixture and stir to dissolve. Let it cool to room temperature.
- In a large bowl whip cream until stiff peaks form. Add coconut mixture and mix to combine.
Assemble the cake.
- Line an acetate sheet around the cake and pour half of the mousse over the cake.
- Arrange the fresh raspberries on top of the mousse.
- Cover the raspberries with the remaining coconut mousse.
- Refrigerate the cake for at least 1 hour before preparing the raspberry jelly.
Prepare the raspberry jelly.
- Dissolve gelatin in 1 tbsp cold water and let it swell for about 5 minutes.
- Place raspberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes.
- Remove from heat and sieve to remove seeds. Dissolve gelatin over low heat and pour over the raspberry sauce and mix to combine.
- Spread the jelly over the top of the cake.
- Refrigerate the cake for at least 4-6 hours or overnight, to set before serving.
- Decorate with whipped cream, fresh raspberries, coconut slices and coconut flakes. Enjoy!
Video
Nutrition
Serving: 1 servingCalories: 337kcalCarbohydrates: 30.8gProtein: 5.8gFat: 22.7gSaturated Fat: 13.3gCholesterol: 62mgSodium: 158mgPotassium: 232mgFiber: 3.6gSugar: 21.5gCalcium: 67mgIron: 3mg