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Coconut mousse cake served with desiccated coconut
Light coconut cream cake sprinkled with toasted coconut

Coconut mousse cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
This cake is a fusion of classic butter sponge and tropical flavours. Desiccated coconut enriches not only the flavour but also the texture of the sponge, while coconut milk makes the crumb silky. Topped with airy whipped cream, it's like a bite of cloud.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine International, French basics

Ingredients

Equipment Needed

  • Electric whisk: For whipping the egg foam.
  • Sieve: For dry ingredients.
  • Spatula: For folding.
  • Springform tin: For baking.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C (conventional). Grease and flour the tin.

Tip: Heat stabilises the cake structure as soon as it goes in.
2 ✓

Mix the flour, baking powder, desiccated coconut, and salt.

Tip: Salt highlights sweet flavours.
3 ✓

Beat the eggs with the sugar until pale and thick (approx. 5-8 minutes).

Tip: This is the 'ribbon stage', where the foam holds its shape for a few seconds.
4 ✓

Fold in the coconut milk and melted butter, then fold in the flour mixture in several batches.

Tip: Only mix until the flour disappears. Overmixing makes the cake tough (gluten).
5 ✓

Bake for 30-35 minutes (skewer test). Cool completely.

Tip: Skewer test shows if the centre is baked.
6 ✓

Whip the cold cream with the icing sugar. Spread over the cake and sprinkle with coconut chips.

Tip: Cream can only be whipped to stable peaks when cold.

Recipe FAQ

Why did the sponge collapse?
You overbeat the eggs, or folded in the flour too quickly, knocking out the air bubbles. Sudden temperature change can also cause it.
Can I use low-fat coconut milk?
Not recommended. The lack of fat molecules results in a drier cake.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 4 Eggs (medium, room temperature)
  • 100 g Butter (melted but not hot)
  • 200 ml Full-fat Coconut milk
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 100 g Desiccated coconut (fine)
  • 300 ml Double cream (min. 30%, cold)
  • 50 g Icing sugar
  • 20 g Coconut chips (toasted)