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Dreamy coconut mousse cake featuring a super moist coconut cake base, layered with a light and creamy coconut mousse, shredded coconut and Raffaello candy!

Coconut Mousse Cake

Lisa Flinn
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.
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Prep Time 45 minutes
Cook Time 32 minutes
Chill Time 5 hours
Total Time 6 hours 17 minutes
Course Dessert
Cuisine American
Yields 12 Servings

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 Flour
    ¼ Cup (28g) Cornstarch
    ¾ Teaspoon Baking Powder
    ¼ Teaspoon Baking Soda
    ¼ 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 Butter
    ⅓ Cup (66g) Vegetable Oil
    ¾ 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 Egg
    1 Large Egg White
    1 ½ Teaspoon Vanilla Paste or Extract
  • Next, mix in coconut milk and sour cream until incorporated.
    ⅓ Cup (76g) Full-Fat Canned Coconut Milk
    ⅓ 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 Gelatin
    ¼ 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 Cheese
    ¾ Cup (86g) Powdered Sugar
    1 Teaspoon Vanilla Paste or Extract
    ½ 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!

Notes

Cake Strips - Use a cake strip to create a flat cake layer. Soak the cake strip in a small bowl of water for 10 minutes, wring to remove excess water, and tightly wrap around the cake pan before baking. You may need to add a few extra minutes to your baking time.
Storage - Store cake in the fridge in an airtight container for up to 3 days.
Keyword coconut cake, coconut dessert, coconut mousse, mousse cake
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