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Pineapple Coconut Mousse Cake: Creamy, Tropical Delight!

  • Author: Sophie
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Indulge in the creamy, tropical delight of Pineapple Coconut Mousse Cake, where the velvety texture of the mousse melts in your mouth, complemented by the sweet, tangy notes of fresh pineapple. Each bite is a refreshing escape to a sun-soaked paradise, with a hint of coconut that adds a rich, nutty flavor to this luscious dessert.

Ingredients

Scale
  • Cake Base:
    • 1 ½ cups all-purpose flour
    • 1 cup granulated sugar
    • ½ cup unsalted butter, softened
    • 2 large eggs
    • ½ cup coconut milk
    • 1 tsp baking powder
    • ½ tsp salt
  • Pineapple Mousse:
    • 1 cup fresh pineapple, pureed
    • 1 cup heavy whipping cream
    • ½ cup powdered sugar
    • 1 tsp vanilla extract
    • 1 tbsp gelatin powder
    • 3 tbsp cold water
  • Coconut Mousse:
    • 1 cup heavy whipping cream
    • ½ cup coconut cream
    • ½ cup powdered sugar
    • 1 tsp vanilla extract
    • 1 tbsp gelatin powder
    • 3 tbsp cold water

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, until just combined.
  6. Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake cools, prepare the pineapple mousse by dissolving the gelatin in cold water and letting it sit for 5 minutes.
  8. In a separate bowl, whip the heavy cream until soft peaks form, then fold in the pineapple puree, powdered sugar, and vanilla extract.
  9. Gently fold in the dissolved gelatin until fully incorporated.
  10. For the coconut mousse, repeat the same process using coconut cream instead of pineapple puree.
  11. Once the cake is completely cool, layer the pineapple mousse on top, followed by the coconut mousse. Chill in the refrigerator for at least 4 hours to set.

Notes

  • This cake can be made a day in advance and stored in the refrigerator.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • For a lighter version, substitute heavy cream with whipped coconut cream.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: desserts
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of the cake)
  • Calories: 350
  • Sugar: 25 grams
  • Sodium: 150 milligrams
  • Fat: 22 grams
  • Saturated Fat: 15 grams
  • Unsaturated Fat: 5 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 30 grams
  • Fiber: 1 gram
  • Protein: 3 grams
  • Cholesterol: 80 milligrams

Keywords: Pineapple Coconut Mousse Cake, tropical dessert, mousse cake, coconut dessert, pineapple dessert, creamy cake, summer cake, easy dessert recipe, no-bake cake, light dessert, festive cake, vegetarian dessert, cake with mousse

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Find it online: https://yummyrelish.com/pineapple-coconut-mousse-cake-tropical-dessert-delight/