This dreamy Coconut Mousse Cake features a moist coconut cake base and a creamy coconut mousse layer, topped with shredded coconut and Raffaello truffle candy.
If you love mousse cakes, try my dark chocolate mousse cake and chocolate raspberry mousse cake next!
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♡ Why You Will Love this Coconut Mousse Cake
- Flavors. This cake has the perfect balance of vanilla and coconut flavor. Even friends of mine who are self-proclaimed coconut haters love this cake!
- Textures. The combination of the soft coconut cake with the light and creamy coconut mousse is so refreshing.
- Perfect for any occasions. This stunning layered cake is perfect for Valentine's Day, Galentine's Day, Mother's Day, Easter, Father's Day, Christmas, birthdays, parties, anniversaries or just because!
Ingredient Notes
Here are some notes about all the ingredients used in this Coconut Mousse Cake. Quantities and full instructions are in the recipe card below!
Coconut Cake
- All-Purpose Flour
- Cornstarch - Makes the crumb more tender.
- Baking Powder + Baking Soda
- Salt
- Unsalted Butter + Vegetable Oil - Softened butter add flavor, and oil keeps the cake moist.
- Granulated White Sugar - Adds moisture and sweetness.
- 1 Whole Egg + 1 Egg White
- Vanilla Paste or Extract - For flavor.
- Full-Fat Canned Coconut Milk - You can find canned coconut milk in the baking or Asian isle, not in the refrigerated section.
- Full-Fat Sour Cream - Makes the cake moist.
- Unsweetened Fine Shredded Coconut - If your shreds are thick and long, finely pulse it in a food processor or grinder until the shreds are fine and more uniform.
Coconut Mousse
- Canned Coconut Milk
- Unflavored Gelatin + Water - Gelatin is bloomed with water for a short time and added to the mousse.
- Full-Fat Cream Cheese Block - Makes the coconut mousse layer creamy.
- Powdered Sugar - Adds a bit of sweetness.
- Heavy Cream -
- Vanilla Paste or Vanilla Extract - For flavor.
- Coconut Extract - Don't skip coconut extract. It adds much needed coconut flavor, as using the coconut milk alone does not.
- Unsweetened Fine Shredded Coconut - Shredded coconut is used to garnish the top of the coconut mousse cake.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Coconut Mousse Cake! Please find detailed instructions in the recipe card at the end of this post.
How to Make Coconut Cake
Step 1. In a large bowl, beat butter, oil and sugar until light and fluffy.
Step 2. Add the egg, extra egg white and vanilla, and beat for an additional minute.
Step 3. Mix in coconut milk and sour cream until incorporated.
Step 4. Sift the flour mixture into the wet ingredients and mix until nearly combined.
Step 5. Fold fine shredded coconut into the batter until just combined. Do not overmix.
Step 6. Bake for 28 to 32 minutes or until an inserted toothpick in the center comes out clean.
💡 Tip
If you're unable to find fine shredded coconut, pulse the coconut in a food processor or grinder until finely chopped. Larger shreds of coconut will make the cake crumbly.
How to Make Coconut Mousse Layer
Step 7. Heat coconut milk, and bloomed gelatin mixture, over medium-low heat until melted. Set aside to cool.
Step 8. In a large bowl, beat cream cheese, powdered sugar, vanilla, and coconut extract until smooth.
Step 9. Fold whipped cream into cream cheese mixture until just combined.
Step 10. Gradually add cooled coconut milk mixture.
Step 11. Gently whisk until smooth and combined.
Step 12. Pour the coconut mousse over the cake layer and refrigerate for at least 5 hours or overnight.
Flavor Variation
- Chocolate Cake Base - If you love the combination of chocolate and coconut, pair the coconut mousse layer with a chocolate cake base instead. You can easily swap for my dark chocolate mousse cake recipe.
- Toasted Coconut - Feel free to add toasted shredded coconut to the cake batter and topping to add rich nutty flavor.
- Top with Mango Jelly - For a tropical twist, top the cake with a mango jelly.
Storage
- Refrigerator - Store covered in the fridge for up to 3 days.
- Freezer - Wrap individual cake slices in plastic wrap. Once completely frozen, store in freezer bags. Thaw in the fridge overnight or at room temperature before consuming.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
Use finely shredded coconut. I used Whole Foods 365 Fair Trade Shredded Coconut (not an affiliate link). If your shreds are thick and long, finely pulse it in a food processor or grinder until the shreds are fine and more uniform.
Be sure to use full-fat canned coconut milk. If the coconut cream has solidified at the top of the can, scoop out the cream and coconut water into a small saucepan. Gently heat until combined and smooth.
Use a cake strip for a flat cake layer. If you don't have cake strips, make your own by dampening a tea towel with cold water and wrapping it around the cake pan before baking.
FAQ
Not for this recipe! The gelatin is needed to help the mousse layer set.
Absolutely! Bake your cake in a regular 9-inch (23cm) pan. Place your cooled cake on a serving platter and then wrap the cake with a long sheet of acetate (aka cake colar). It will be sturdy enough without needing to assemble in a pan.
I have not tested this recipe with parchment paper so I can't guarantee the results. The coconut mousse filling is not as thick as my other mousse cakes, so I'm unsure if the parchment paper will hold up. If you only have parchment paper, I would definitely double wrap to make it a bit more sturdy.
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📖 Recipe
Coconut Mousse Cake
INGREDIENTS
Coconut Cake
- 1 ¼ Cup (180g) All-Purpose Flour
- ¼ Cup (28g) Cornstarch
- ¾ Teaspoon Baking Powder
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Fine Sea Salt
- ¼ Cup (56g) Unsalted Butter room temp
- ⅓ Cup (66g) Vegetable Oil
- ¾ Cup + 2 Tablespoons (175g) Granulated White Sugar
- 1 Large Whole Egg
- 1 Large Egg White
- 1 ½ Teaspoon Vanilla Paste or Extract
- ⅓ Cup (76g) Full-Fat Canned Coconut Milk shakened (if solidified, gently heat until melted)
- ⅓ Cup (76g) Full-Fat Sour Cream room temp
- ½ Cup (40g) Unsweetened Shredded Coconut finely pulsed
Coconut Mousse
- 2 ½ Teaspoons (7g) Unflavored Gelatin
- ¼ Cup (56g) Water
- 1 Cup (227g) Full-Fat Canned Coconut Milk
- 8 Ounces (227g) Full-Fat Block Cream Cheese room temp
- ¾ Cup (86g) Powdered Sugar
- 1 Teaspoon Vanilla Paste or Extract
- ½ Teaspoon Coconut Extract
- 1 ¼ Cup (283g) Heavy Cream cold
Instructions
Coconut Cake
- Preheat the oven to 325ºF (162ºC). Then, lightly grease and line a 9-inch springform pan.
- Pulse Coconut - If your coconut shreds are thick and long, finely pulse it in a food processor or grinder for a few seconds. This will prevent your cake from being crumbly.½ Cup (40g) Unsweetened Shredded Coconut
- Combine Dry Ingredients - In a small bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.1 ¼ Cup (180g) All-Purpose Flour¼ Cup (28g) Cornstarch¾ Teaspoon Baking Powder¼ Teaspoon Baking Soda¼ Teaspoon Fine Sea Salt
- Cream Butter & Sugar - In a large bowl, and using an electric mixer, beat butter, oil and sugar until light and fluffy. ¼ Cup (56g) Unsalted Butter⅓ Cup (66g) Vegetable Oil¾ Cup + 2 Tablespoons (175g) Granulated White Sugar
- Combine Wet Ingredients - Add the egg, extra egg white and vanilla, and beat for an additional minute. Scape down the bowl as needed. 1 Large Whole Egg1 Large Egg White1 ½ Teaspoon Vanilla Paste or Extract
- Next, mix in coconut milk and sour cream until incorporated.⅓ Cup (76g) Full-Fat Canned Coconut Milk⅓ Cup (76g) Full-Fat Sour Cream
- Combine Wet & Dry - Sift the flour mixture into the wet ingredients and mix until nearly combined. Then, fold the finely shredded coconut into the batter until just combined. Do not overmix.
- Bake - Spread the cake batter into your prepared pan. Bake for 28 to 32 minutes or until an inserted toothpick in the center comes out clean. Cool completely on a wire rack at room temperature or in the fridge.
- Prep Pan for Assembly - Line the bottom of your springform pan with a fresh piece of parchment paper. If needed, level off the top of the cooled cake with a serrated knife to create a flat even layer. Next, place the cake back into the springform pan. Tightly wrap the sides of the cake with a 29-inch (74cm) long piece of acetate (cake collar), tapping the ends to prevent it from unraveling.
Coconut Mousse
- In a small bowl, stir together water and gelatin and let sit for 5 to 8 minutes. 2 ½ Teaspoons (7g) Unflavored Gelatin¼ Cup (56g) Water
- Add coconut milk, and gelatin mixture to a small saucepan and set over medium-low heat. Stirring often, heat until the gelatin is completely melted and the mixture reaches 100ºF ( 38ºC). It will only take about a 1 to 2 minute. Transfer the mixture to a bowl and let cool on the counter.1 Cup (227g) Full-Fat Canned Coconut Milk
- Meanwhile, in a large bowl, beat cream cheese, powdered sugar, vanilla, and coconut extract until smooth. Set aside.8 Ounces (227g) Full-Fat Block Cream Cheese¾ Cup (86g) Powdered Sugar 1 Teaspoon Vanilla Paste or Extract½ Teaspoon Coconut Extract
- In a separate bowl, whip heavy cream until firm peaks form. 1 ¼ Cup (283g) Heavy Cream
- Fold the whipped cream into the cream cheese mixture until combined. In 2 additions, add cooled coconut milk mixture and gently whisk until smooth and combined.
- Pour the coconut mousse over the cake layer and refrigerate for at least 5 hours or overnight.
- When ready to serve, remove the chilled cake from the fridge. Unmold it from the pan and peel off the acetate. Slide the cake onto a serving plate and top with additional shredded coconut. If desired, garnish with whipped cream or frosting, and coconut almond truffles. Slice and enjoy!
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