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Coconut and Raspberry Mousse Cake

Coconut and Raspberry Mousse Cake

Photo: Natalie Levin

Coconut and Raspberry Mousse Cake

Photo: Natalie Levin

On the last blog post I promised a great festive cake that will be perfect for Passover – well, here it is! This coconut and raspberry mousse cake is gonna make everyone who sees it say WOW. It’s beautiful, modern and definitely one of the most delicious cakes I made in a long while.

This coconut and raspberry mousse cake takes quite a long time of preparation, but it’s worth every second of work. It’s made of a coconut dacquoise base, coconut mousse and raspberry mousse and jelly surprise that only reveals in the first cut. The cake is all covered with a beautiful shiny red glaze, and it’s simply a perfect cake for the Seder and for any other special occasions.

Coconut and Raspberry Mousse Cake

Photo: Natalie Levin



5 from 1 vote
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Coconut and Raspberry Mousse Cake


Servings 24 cm round cake pan or baking ring
Author Natalie

Ingredients

For the coconut dacquoise base:

  • 2 large egg whites
  • Pinch of salt
  • 100 g (1/2 cup) sugar
  • 75 grams Desiccated coconut

For the raspberry mousse insert:

  • 2 grams gelatin
  • 10 ml. water
  • 150 grams white chocolate
  • 50 grams raspberry puree
  • 250 ml. cream very cold

For the raspberry jelly:

  • 3 grams gelatin
  • 15 ml. water
  • 200 grams raspberry puree
  • 40 grams sugar
  • 20 ml. lemon juice

For the coconut mousse:

  • 4 grams of gelatin
  • 20 ml. water
  • 225 grams white chocolate
  • 1 tsp. vanilla extract
  • 250 grams coconut cream at least 17% fat
  • 375 ml. Whipping cream very cold

For the red glaze:

  • 10 grams gelatin
  • 50 ml. water
  • 100 grams of sugar
  • 100 grams of glucose or corn syrup
  • 120 ml. milk
  • 100 grams white chocolate
  • Red food coloring gel or powder

For decoration:

  • Ground coconut
  • White chocolate sheets
  • Gold powder

You will need:

  • 24 cm round baking ring or springform pan
  • 20 cm round baking ring or springform pan for the base, raspberry mousse and jelly

Instructions

Coconut dacquoise base:

  1. Preheat the oven to 170c degrees and line a 20 cm baking pan with baking paper.
  2. In a mixer bowl, put egg whites and salt and beat at high speed until whiteish foam begins to form.
  3. Add the sugar gradually and continue to whip for 6-7 minutes on high speed until you get a very stable and shiny meringue.
  4. Add the coconut and fold gently until combined.
  5. Pour the mixture into the pan and straighten the top with a spatula to a uniform layer.
  6. Bake for 20-25 minutes until the top is golden and the base sets but is still slightly soft in the center.
  7. Cool completely.

Raspberry Mousse:

  1. In a small bowl, mix gelatin and water and set aside for about 10 minutes at room temperature until the gelatin absorbs the liquid.
  2. In a small bowl, put white chocolate and raspberry puree and dissolve in the microwave or over double boiler. Mix with a spatula until everything is melted and the mixture is uniform.
  3. Dissolve the gelatin and add into the chocolate mixture. Mix well. Cool for about 10 minutes at room temperature.
  4. Whip the cream until soft peaks form. Add about 1/3 of the whipped cream into the chocolate mixture and mix well to compare the textures.
  5. Add the rest of the whipped cream and fold gently until you get a relatively thin, uniform mousse.
  6. Pour the mousse into a 20 cm baking ring or pan and straighten the top. Freeze for about an hour until the top sets.

Raspberry jelly:

  1. In a small bowl, mix gelatin and water and set aside for about 10 minutes at room temperature until the gelatin absorbs the liquid.
  2. In a small pot, put raspberry puree, sugar and lemon juice. Cook until the mixture is boiling.
  3. Add in the gelatin and mix well until it is completely dissolved in the mixture. Cool for 15 minutes at room temperature.
  4. Remove the frozen mousse layer from the freezer and pour the jelly over it.
  5. Return to freeze for at least 2-3 hours until the mousse and jelly are completely frozen.

Coconut Mousse:

  1. In a small bowl, mix gelatin and water and set aside for about 10 minutes at room temperature until the gelatin absorbs the liquid.
  2. In a small bowl, put white chocolate and coconut cream and melt together in the microwave or over double boiler until everything is melted and the mixture is uniform.
  3. Add vanilla and stir well. Cool for about 10 minutes at room temperature.
  4. Whip the cream until soft peaks form. Add about 1/3 of the whipped cream into the chocolate mixture and mix well to compare the textures.
  5. Add the rest of the whipped cream and fold gently until you get a relatively thin, uniform mousse.

Assemble the cake:

  1. Place the coconut dacquoise base in the bottom center of a 24 cm round cake pan or baking ring (lined with baking paper and aluminum foil).
  2. Pour about 1/3 of the coconut mousse, and then place the frozen raspberry mousse and jelly layers.
  3. Pour the rest of the coconut mousse and straighten the top with a palate knife.
  4. Freeze the cake this way completely for 5-6 hours or overnight, until it is completely frozen.

Red Glaze:

  1. In a small bowl, mix gelatin and water and set aside for about 10 minutes at room temperature until the gelatin absorbs the liquid.
  2. In a small pot, put sugar, glucose and milk and heat to a strong boil.
  3. Add in the gelatin and stir until it is completely melted.
  4. Place chopped white chocolate in a medium jug. Pour over the milk mixture.
  5. Using a stick blender, grind the mixture until smooth and uniform. Add food color and grind until the desired shade is obtained.
  6. Cool the glaze to a temperature of 35c degrees. It is very important not to use hot glaze because it will not cover the cake properly and may melt it.

Decorate:

  1. Remove the frozen cake from the pan and place on a rack.
  2. Pour the red glaze on the top and sides of the frozen cake until fully covered.
  3. Return to set for about 5 minutes in the refrigerator.
  4. Press a little ground coconut onto the bottom of the sides of the cake with your hands.
  5. Decorate with asymmetrical white chocolate sheets and edible gold dust.
  6. Thaw the cake for 3 hours in the refrigerator before serving.

Recipe Notes

  • The cake is kept in a closed container in the refrigerator for up to 5 days.
  • Instead of raspberry puree, you can use strawberry or cherry puree in the same amount.
  • Instead of coconut in the base you can use ground almonds or other nuts in the same amount.
  • You can freeze the cake (without decorations) for up to two weeks, well wrapped.
  • White chocolate sheets are prepared by tempering white chocolate, flattening it to a thin layer over a baking sheet, allowing it to set completely and breaking into asymmetric pieces.
  • Edible gold dust can be bought here (affiliate).
Coconut and Raspberry Mousse Cake

Photo: Natalie Levin

Coconut and Raspberry Mousse Cake

Photo: Natalie Levin

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