Coconut Mousse Cake Recipes

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EASY JOE'S COCONUT MOUSSE CAKE

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 9



Easy Joe's Coconut Mousse Cake image

Steps:

  • For the crust: In a food processor, mix the shredded coconut and pecan cookies. Slowly add the melted butter. Place the mixture into a 10-inch springform tin to form the crust.
  • For the filling: In a mixer, soften the cream cheese and raw cane sugar until smooth. Slowly add the cream of coconut and rum. In a small bowl, mix the powdered gelatin and 1/4 cup water until firm and then microwave until it liquefies. Add the gelatin mixture to the cream cheese mixture. Add the heavy whipping cream until fully mixed. Pour into the prepared springform tin. Chill in the refrigerator for at least 2 hours.

1 cup shredded sweetened coconut
One 16-ounce packet pecan shortbread cookies
1 stick butter, melted
1 pound cream cheese
1 cup raw cane sugar
One 15-ounce can cream of coconut, such as Coco Lopez
1 1/2 ounces (1 shot) coconut rum, such as Malibu
3 teaspoons powdered gelatin
2 cups heavy whipping cream

COCONUT-LEMON MOUSSE CAKE

Make and share this Coconut-lemon Mousse Cake recipe from Food.com.

Provided by RecipeNut

Categories     Dessert

Time 5h

Yield 12 serving(s)

Number Of Ingredients 9



Coconut-lemon Mousse Cake image

Steps:

  • Coat an 8- or 9-inch springform pan with nonstick spray.
  • Scrape cream of coconut into a bowl.
  • Sprinkle gelatin over the water in a medium saucepan.
  • Let stand 1 minute, then stir with a heatproof plastic spatula over medium-low heat until gelatin granules completely dissolve and liquid.
  • begins to steam.
  • Stir in half the cream of coconut and heat just until warm, then stir into cream of coconut remaining in bowl.
  • Refrigerate, stirring occa- sionally, 20 minutes or until consistency of egg whites.
  • Meanwhile cut brown crust off frozen poundcake with a long knife so cake.
  • resembles a yellow brick.
  • Cut cake crosswise into 18 slices (see Tip).
  • Cut each slice diagonally to form 36 triangles.
  • Cover bottom of prepared pan with half the triangles, trimming to fit as needed (you may have some left if using an 8-inch pan).
  • Mousse: Stir a large spoonful of whipped topping into the gelatin mixture until combined.
  • Fold in remaining topping until blended.
  • Spoon 1 cup into a small bowl, cover, refrigerate and reserve.
  • Fold the chopped coconut and lemon curd into the remaining Mousse (see Note).
  • To assemble: Spoon half the mousse onto cake in pan; spread into an even layer.
  • Top with remaining cake, cut to fit, then remaining mousse.
  • Cover pan and refrigerate at least 5 hours or until mousse is firm.
  • Shortly before serving: Remove sides of pan.
  • Using 2 broad spatulas, lift cake off springform-pan base onto a serving platter.
  • Stir reserved mousse to soften.
  • Spread in a thin layer on top and sides of cake.
  • Press remaining 1 cup coconut onto sides and sprinkle on top; garnish with lemon slices.

Nutrition Facts : Calories 368.9, Fat 25.4, SaturatedFat 20, Cholesterol 84.2, Sodium 209.1, Carbohydrate 33.8, Fiber 1.5, Sugar 13.9, Protein 4.3

1 (15 ounce) can coconut cream, stirred well in can (not coconut milk)
1 envelope unflavored gelatin
1/4 cup cold water
1 (16 ounce) frozen family-size poundcake, not thawed
1 (12 ounce) container frozen whipped topping
1 cup sweetened flaked coconut
1/2 cup chopped coconut
2/3 cup bottled lemon curd
lemon slice

COCONUT MOUSSE CAKE

This is the most DELICIOUS coconut cake I've ever had. It's a family recipe that's been handed down from generation to generation. Enjoy!

Provided by eLLe-ious

Categories     Dessert

Time 1h55m

Yield 10-12 slices, 10-12 serving(s)

Number Of Ingredients 14



Coconut Mousse Cake image

Steps:

  • Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
  • In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.
  • Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
  • For the filling, combine sour cream, can of grated coconut and fresh coconut. Mix well, reserve 1 cup of mixture for frosting.
  • To assemble, place 1 layer on a flat serving plate, top side down, punch holes in the cake layer with a straw so that when filling is applied the juice will soak into the cake. Place the second layer on top, top side up, and repeat the process.
  • Once all layers are put together add the 1 cup reserve filling mix with the 8oz cool whip, blend well and frost the cake. To decorate, sprinkle the top with coconut and lightly press more coconut onto the sides. Chill in the refrigerator before serving.

Nutrition Facts : Calories 955, Fat 54, SaturatedFat 37.2, Cholesterol 209.8, Sodium 308.3, Carbohydrate 111.4, Fiber 4.4, Sugar 63.8, Protein 10.8

3/4 lb unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
8 ounces sour cream
8 ounces Cool Whip
17 ounces grated coconut in syrup
12 ounces of frozen fresh coconut (room temp)

PINEAPPLE COCONUT CAKE

This coconut cake is a guaranteed showstopper at any holiday meal or special occasion. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics. -Monica Kennedy, Johnson City, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13



Pineapple Coconut Cake image

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside., Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts and 1/2 cup reserved juice. Add dry ingredients; beat until well blended., Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter., Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 899 calories, Fat 62g fat (42g saturated fat), Cholesterol 248mg cholesterol, Sodium 388mg sodium, Carbohydrate 78g carbohydrate (56g sugars, Fiber 3g fiber), Protein 10g protein.

5 large eggs, separated
1 can (20 ounces) crushed pineapple
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-1/4 cups sugar, divided
1/4 cup butter, melted
2 teaspoons coconut extract
1 teaspoon vanilla extract
MOUSSE:
4 cups heavy whipping cream
1-1/2 cups confectioners' sugar, divided
2 packages (8 ounces each) cream cheese, softened
5 cups sweetened shredded coconut, divided

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