Coconut Mousse Cake

COCONUT MOUSSE CAKE After an overwhelming response that I received from my post, Thandai Mousse Cake which I posted for Holi, I wanted to come up with something similar using coconut and I finally did it. I love coconut desserts and doing a mousse out of it was on my mind for a while now. A cake anyday doubles the taste of mousse and that is why it is my favourite thing to combine these two and trust me the combination always works.

This time my recipe is eggless but it is not vegetarian. I used up gelatine to set the mousse instead of chocolate (white chocolate in this case) like I always do because the taste of chocolate would overpower coconut flavour, as it is coconut has a super mild flavour.

COCONUT MOUSSE CAKEThe essential things to set the mousse properly is using right measurements and mixing them up very well as working with gelatine can be tricky. I’m pretty bad at working with gelatine but like its said when you keep trying, nothing is impossible.  So, now a days I have quite learnt the technique and it sets well. I have not tried the recipe using agar so I have no clue about measurements.

COCONUT MOUSSE CAKEThe cake used is an eggless sponge, also it is a coconut flavoured cake which complements the mousse really well. If you have tried my thandai mousse cake, I am sure you cannot resist yourself to making this cake as well. For full recipe, keep reading.

Coconut Mousse Cake
Prep time
Cook time
Total time
An eggless coconut sponge cake packed with mild coconut flavour and topped with a super light and creamy coconut mousse.
Recipe type: Dessert
Serves: 6 to 8
  • For the coconut cake:
  • All purpose flour - 1¼ cups
  • Granulated sugar - ¾ cup
  • Baking powder - 1 tsp
  • Baking soda - ½ tsp
  • Softened butter - ¼ cup
  • Vegetable oil - ¼ cup
  • Beaten thick curd - ½ cup
  • Coconut milk - ½ cup
  • Vanilla Essence - 1 tsp
  • Desiccated coconut/freshly grated coconut - ¾ cup
  • For the coconut mousse:
  • Cold water - ¼ cup
  • Gelatin powder unflavoured) - 1½ tbsp
  • Coconut milk - 1½ cups
  • Sweetened heavy cream - 1½ cups (if using unsweetened heavy cream, add ½ cup sugar)
  • Vanilla essence/rum (if you prefer alcohol) -2 tsp
  • Salt - a pinch
  • To garnish:
  • Toasted grated coconut - as desired
  1. Preheat oven at 180 degree celsius.
  2. Line a 8 inch round cake pan with parchment paper, grease the sides and keep aside.
  3. In a bowl sift dry ingredients, flour, baking powder, baking soda, mix well and keep aside.
  4. Take a mixing bowl, add in oil, butter, sugar, curd, coconut milk, vanilla essence and mix well using a hand whisk or electric beater.
  5. Now, fold in the dry mixture into the wet mixture little by little, use a spatula to fold in, do not over mix.
  6. At last add in the grated coconut / desiccated coconut and fold in gently.
  7. Once batter is ready, transfer it into the lined pan and bake for around 25 minutes at 180 degree celsius or until a skewer inserted in the centre of the cake comes out clean.
  8. When the cake is done, let it cool for 10 mins within the pan, then demould the cake and let it cool fully on a wire rack.
  9. Meanwhile prepare the mousse, start with sprinkling gelatin powder in ¼ cup cold water and keep it aside to bloom.
  10. Now take a small saucepan and bring the coconut milk, vanilla essence/rum, salt to a boil on low flame. If you are not using sweetened heavy cream, you can add the sugar now as well.
  11. Add in the bloomed gelatin while mixture is on flame, stir and mix well until the gelatin completely dissolves into the coconut milk mixture.
  12. Once gelatin dissolves, strain and keep the mixture aside to cool down.
  13. Meanwhile beat the heavy whipping cream to soft peaks.
  14. When the coconut gelatin mixture cools down, add in little whipped cream and combine until fully mixed.
  15. Then add the rest of the whipped heavy cream and fold lightly using a spatula. Be gentle and fold without deflating any air from the whipped cream.
  16. You have to be very careful while mixing and let the gelatin coconut mixture be evenly distributed throughout.
  17. To assemble, take a 8 inch/20 cm round spring form pan and place the prepared cake into it.
  18. Now top the cake with prepared mousse mixture and tap it so that the mixture settles. Smoothen the top with an offset spatula.
  19. Chill for four to five hours, preferably overnight.
  20. When it sets, loosen the sides using a knife and demould the cake.
  21. Garnish with toasted grated coconut and slice and serve. Tastes best when chilled.

Recommended products:


Related Posts Plugin for WordPress, Blogger...

3 thoughts on “Coconut Mousse Cake”

    1. Hi Kelly, Curd means regular yoghurt which should be beaten before use. If you can find Greek yoghurt in your country, beat it up and use.
      Hope this helps 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: