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Lime and coconut mousse cake decorated
A tropical combination of fresh lime and sweet coconut in a light mousse cake.

Lime and coconut mousse cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Two iconic flavours of the tropics, lime and coconut, meet in this recipe. The richness and sweetness of the coconut milk soften the sharp acids of the lime, resulting in a balanced, exotic flavour profile. The neutrality of the sponge lets the character of the cream shine through. This cake is like the first day of a beach holiday: sunny and promising.
🕒 Prep Time 30 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin
  • Hand whisk
  • Grater
  • Vessel for gelatine

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Grate the fragrant green zest of the limes, then squeeze out their juice.

Tip: The zest contains the essential oils, the juice the acids. Both are needed for the full flavour experience.
2 ✓

Soak the gelatine in the water for 5 minutes, then heat gently until liquid and transparent. Let it cool until lukewarm.

Tip: If you pour it hot into the cream, the heat will cause the foam to collapse and become runny.
3 ✓

Whip the cold double cream with the sugar until stiff.

Tip: Cold equipment (bowl, whisk) helps the stability of the fat crystals, making the foam more durable.
4 ✓

While stirring continuously, pour the lime juice, zest, and lukewarm gelatine into the whipped cream. Mix in half of the desiccated coconut as well.

Tip: Add the acidic lime juice slowly so it doesn't curdle the cream proteins.
5 ✓

Place the sponge cake base in the tin, pour the cream over it, and sprinkle the top with the remaining coconut.

Tip: You can drizzle a little lime syrup over the sponge to make it moister.
6 ✓

Place in the fridge for at least 4 hours to set firmly enough to slice.

Tip: The desiccated coconut absorbs moisture during the resting time, becoming softer.

Recipe FAQ

Can I use coconut cream?
Yes, the flavour will be even more intense. In this case, less sugar might be enough.
What do I do if the gelatine has clumped?
Gently reheat the whole cream (or a part of it) over steam until dissolved, then cool it back down.

Ingredients

  • 1 pc Ready-made sponge cake base (22 cm)
  • 150 g Desiccated coconut
  • 3 pcs Limes
  • 100 g Caster sugar
  • 300 ml Cold double cream
  • 15 g Gelatine powder
  • 50 ml Water