Coconut Vanilla Mousse Cake

If you’re looking for a dessert that balances richness with light, creamy elegance, this Coconut Vanilla Mousse Cake is your perfect match. It starts with a moist chocolate cake base and finishes with a cloud-like coconut vanilla mousse that melts on your tongue. Topped with toasted coconut and fresh berries, every slice feels tropical, luxurious, and completely irresistible.

This dessert is perfect for celebrations, potlucks, birthdays, or whenever you want something impressive that doesn’t require complicated techniques. The mousse sets beautifully in the fridge, making this a great make-ahead dessert for stress-free entertaining.

Why You’ll Love This Recipe

• Dreamy coconut vanilla mousse that’s light, fluffy, and packed with flavor.
• Moist chocolate cake base for a satisfying, rich contrast.
• Beautiful presentation with toasted coconut and fresh berries.
• Make-ahead friendly, ideal for parties and gatherings.
• Well-balanced dessert—not overly sweet, with a refreshing finish.

Ingredients

Coconut Vanilla Mousse

• Coconut cream (1 cup): Adds rich coconut flavor and silky texture.
• Heavy whipping cream (1 cup): Makes the mousse airy and fluffy.
• Powdered sugar (½ cup): Sweetens without grittiness.
• Vanilla extract (1 tsp): Enhances the coconut flavor with warmth.
• Gelatin powder (2 tsp): Helps the mousse set to the perfect texture.
• Cold water (3 tbsp): Used to bloom the gelatin.

Cake Base

• All-purpose flour (1½ cups): Provides structure for the cake.
• Granulated sugar (1 cup): Sweetens and softens the crumb.
• Unsweetened cocoa powder (½ cup): Creates a rich chocolate base.
• Baking powder (1 tsp): Helps the cake rise.
• Baking soda (½ tsp): Works with the cocoa and milk for lift.
• Salt (¼ tsp): Balances the overall flavor.
• Unsalted butter, softened (½ cup): Adds moisture and richness.
• Large eggs (2): Bind the batter and add structure.
• Vanilla extract (1 tsp): Deepens flavor.
• Milk (½ cup): Creates a smooth, tender batter.

Topping

• Toasted coconut flakes: Adds crunch and deep coconut flavor.
• Fresh berries (optional): Provide brightness and color.

How to Make Coconut Vanilla Mousse Cake

Prepare the Mousse

1. In a small bowl, sprinkle gelatin powder over the cold water and let it bloom for 5 minutes.
2. In a saucepan, combine the coconut cream, powdered sugar, and vanilla extract. Warm over low heat until just heated—do not boil.
3. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Allow the mixture to cool.
4. In a separate bowl, whip the heavy whipping cream to soft peaks.
5. Gently fold the whipped cream into the cooled coconut mixture. Set aside while preparing the cake.

Bake the Cake Base

6. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
7. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
8. Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Beat on medium speed until smooth and fully combined.
9. Pour the batter into the prepared pan.
10. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Assemble the Cake

12. Once fully cooled, slice the cake horizontally into two even layers.
13. Place the first layer on a serving plate and spread half of the coconut vanilla mousse evenly over the top.
14. Add the second cake layer and spread the remaining mousse over the top.
15. Refrigerate the assembled cake for at least 4 hours, or until fully set.

Finish & Serve

16. Just before serving, garnish with toasted coconut flakes and fresh berries if desired.
17. Slice and enjoy this dreamy, tropical-inspired dessert!

Tips for Success

• Ensure the gelatin fully dissolves to avoid lumps in the mousse.
• Use room temperature butter and eggs for a smoother cake batter.
• Let the mousse cool completely before folding in whipped cream to prevent deflation.
• Chill the cake long enough to allow clean, neat slices.
• For a stronger coconut flavor, add ½ teaspoon coconut extract to the mousse.

Equipment Needed

• 9-inch round cake pan
• Mixing bowls
• Electric mixer
• Saucepan
• Wire rack
• Spatula

Recipe Variations

• Chocolate Coconut Mousse Cake: Add melted chocolate to the mousse for a richer twist.
• Berry Coconut Cake: Fold chopped strawberries, raspberries, or blueberries into the mousse.
• Coconut Lime Mousse Cake: Add zest of one lime for a bright tropical variation.

Serving Suggestions

• Serve with extra berries for color and freshness.
• Pair with iced coffee, coconut milk lattes, or herbal tea.
• Add a drizzle of chocolate or caramel sauce for extra indulgence.

FAQs

Can I make this cake ahead of time?
Yes! This cake actually improves as it chills. Make it 1 day in advance for best texture.

Can I use coconut milk instead of coconut cream?
Not recommended. Coconut cream provides the thickness and flavor needed for the mousse.

My mousse isn’t setting—what happened?
Most likely the gelatin didn’t dissolve fully or the mixture was too warm when whipped cream was added.

Can I freeze this cake?
Yes, freeze without berries for up to 1 month. Thaw overnight in the fridge before serving.

Can I make the cake base gluten-free?
Use a 1:1 gluten-free flour blend. The texture may vary slightly but will still work.

Can I omit the chocolate cake layer?
You can substitute with a vanilla cake base if you prefer a lighter flavor combination.

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Conclusion / Final Thoughts

This Coconut Vanilla Mousse Cake blends rich chocolate, creamy mousse, and tropical coconut into a dessert that’s both elegant and crowd-pleasing. It’s perfect for celebrations or anytime you want a dessert that looks stunning but is surprisingly simple to make. Every bite is smooth, airy, and deliciously refreshing.