White chocolate coconut raspberry mousse cake – so light and delicate and absolutely decadent, this no-bake cake is quick to make, and will surely impress.
This is the cake I made for my 11-year old’s birthday last month. She loves coconut, chocolate and raspberries, and the three go so well together that this cake was a no-brainer to come up with. She absolutely loved it, and proclaimed it to be the best cake I’ve made! I also made it recently for another event, and it was a hit with everyone, including people who do not like coconut.
It’s a no-bake cake, and it comes together pretty quickly. It’s got the coconut almond base, the raspberry mascarpone cheese mousse layer, and the top is a white chocolate coconut mousse. If I make it one more time, I think, I’ll double the top layer! It tastes like Raffaelo chocolates but in a mousse form – so good!
The only advise I have is to go light with the decoration – since it’s such a delicate, airy cake, it may weigh it down. I had to freeze my daughter’s birthday cake, before adding the roses and the pile of fruit on top. The second time I made it, I only dotted the rim with raspberries, and did not have to bother freezing it.
White chocolate coconut raspberry mousse cake - light, delicate, and festive, this no-bake cake is super indulgent, with layers of raspberry mascarpone cheese, and white chocolate coconut mousse on top.
Course:
Dessert
Servings: 12
Calories: 284kcal
Author: Viktoria
Ingredients
Base layer:
2/3cuptoasted almonds
2/3cupunsweetened coconut flakes
1/4cupcoconut milk
1 1/2Tbshoney
Raspberry mascarpone layer:
1boxmascarpone cheese (227g)
2egg yolks
1/4cup sugar
1cupraspberries
1/4cupcoconut milk
2tspgelatin
White chocolate coconut mousse layer:
2barsLindt Excellence white coconut chocolate
1egg white
2Tbscoconut cream
Instructions
Make the base by adding the almonds and coconut flakes to the bowl of your food processor. Process for 20 seconds until the nuts are the consistency of coarse sand. Add the honey and coconut milk and pulse a few more times.
Line the base of your cake form with parchment paper. Spread the base filling evenly at the bottom.
With a hand mixer, beat the egg yolks with the sugar for a few minutes, until fluffy and pale yellow. Add the mascarpone cheese, and beat until fully incorporated. Add the raspberries, and mix well.
Sprinkle the gelatin over the coconut milk, and wait for a few minutes until it blooms. Heat gently to melt the gelatin mix, add to the mascarpone cheese, and mix well. Pour over the base layer, and even out.
Gently melt the white chocolate over a double boiler, and add the coconut cream. Let it cool. Meanwhile, beat the egg white until soft peaks form. Once the chocolate has cooled off, add 1/3 of the egg white, and gently fold with a spatula, to incorporate it. Add the rest of the egg white, 1/3 at a time, until it's fully mixed in. Pour on top of the raspberry layer.
Cover the cake with plastic foil, and leave in the fridge for a few hours.
Decorate with fresh raspberries and/or flowers, chocolate, etc.
Recipe Notes
This recipe makes a 6-inch round cake. Double it for a 9-inch cake.
The reason I’m using coconut milk in the mousse is because the mascarpone is heavy enough, bit you can sub with coconut cream. Just use a little bit of water to dissolve the gelatin in this case – it will be easier. One note – the consistency of the coconut cream varies per brand. I like Arroyo-D brand coconut cream the best. I suggest you gently heat it, or whip it before using, so it’s not rock solid.
Thanks for this delicious looking cake of my dreams I am wondering if I can substitute coconut cream instead of coconut milk
Hi Trish,
The reason I’m using coconut milk in the mousse is because the mascarpone is heavy enough, bit you can sub with coconut cream. Just use a little bit of water to dissolve the gelatin in this case – it will be easier. One note – the consistency of the coconut cream varies per brand. I like Arroyo-D brand coconut cream the best. I suggest you gently heat it, or whip it before using, so it’s not rock solid.
Hope you like it!!
Viktoria