Description
A luxurious layered dessert featuring a light coconut sponge, creamy coconut mousse, and a smooth white chocolate cream, all topped with a glossy glaze.
Ingredients
2 large eggs
60 g caster sugar
60 g all-purpose flour
20 g melted butter
20 g desiccated coconut
1 tsp vanilla extract
250 ml full-fat coconut milk
100 ml cold heavy cream
70 g chopped white chocolate
4 g gelatin (2 tsp)
2 tbsp cold water
30 g sugar
1 tsp coconut extract (optional)
120 g white chocolate
100 ml hot heavy cream
50 ml lightly whipped cold heavy cream
100 g white chocolate
60 ml heavy cream
1 tsp neutral oil (for shine)
Shredded coconut (toasted or plain)
White chocolate curls (optional)
Instructions
Step 1: Preheat oven to 170 °C (340 °F). Whisk eggs and sugar until pale and fluffy.
Step 2: Sift in flour and gently fold, followed by melted butter, coconut, and vanilla.
Step 3: Pour into a lined 18 cm round tin and bake for 12–15 minutes, until golden. Let it cool completely, then place at the bottom of a cake ring or mousse mould.
Step 4: Bloom gelatin in 2 tbsp cold water for 5 minutes.
Step 5: Heat coconut milk and sugar until warm, then stir in gelatin until dissolved.
Step 6: Add chopped white chocolate and stir until silky smooth. Let the mixture cool to room temperature.
Step 7: Whip the cold heavy cream to soft peaks and gently fold it into the coconut mixture.
Step 8: Pour over the sponge base and refrigerate for 2 hours, until set but slightly jiggly.
Step 9: Pour hot heavy cream over white chocolate and stir until smooth and glossy.
Step 10: Cool to around 35 °C (warm to the touch). Fold in the lightly whipped cold cream to create a smooth, velvety texture.
Step 11: Pour this mixture over the set coconut mousse and refrigerate again for 2 hours.
Step 12: Heat cream and pour over white chocolate. Add oil and stir until shiny. Let cool slightly — it should be fluid but not hot.
Step 13: Pour gently over the top layer, letting it flow evenly. Sprinkle shredded coconut on one side to create a “snow drift” look.
Step 14: Chill the entire cake for at least 30 minutes before slicing.
Notes
For best results, ensure each layer is properly chilled before adding the next. Don't rush the setting process for the mousse. Use full-fat coconut milk for the richest flavor and best texture.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, Chilling, Layering
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 80mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
