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.
- 2/3 cup toasted almonds
- 2/3 cup unsweetened coconut flakes
- 1/4 cup coconut milk
- 1 1/2 Tbs honey
- 1 box mascarpone cheese (227g)
- 2 egg yolks
- 1/4 cup sugar
- 1 cup raspberries
- 1/4 cup coconut milk
- 2 tsp gelatin
- 2 bars Lindt Excellence white coconut chocolate
- 1 egg white
- 2 Tbs coconut cream
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.
This recipe makes a 6-inch round cake. Double it for a 9-inch cake.