Best Raspberry Coconut Mousse Cake Recipe

I used to swear by apples as the ultimate team player in baking. But then I gave raspberries a shot, and boy, was I in for a huge surprise! 

I always thought coconut and raspberries wouldn’t get along, but they turned out to be a dream team I never knew I needed. It was as if they had been glaring at me all along: “Why the hell did you wait THIS long to put us together?”

Why Nobody Can Resist Homemade Raspberry Coconut Cake

• Believe it or not, the flavors simply CLICK. The rich coconut milk and cream bring a smooth base to our mousse and a lovely hint of tropical nuttiness, while the fresh raspberries burst into the scene with their vibrant colors and juicy tart. Who dares say they’re not made for each other? 
• The raspberry mousse cake looks seriously fancy once everything’s put together, even more so when you top it off with a charming, glossy chocolate glaze. It’s the kind of dessert that will wow your guests without much effort.
• Feel free to add a layer of coconut crunch with toasted nuts and white chocolate. Every bite will shake you to the core in all the best ways! You can also say the same about fresh berries, fruity sauce, or a dollop of whipped cream; they all dance beautifully with the main sponge cake without stealing its well-deserved spotlight.

20 Steps To Make Raspberry Coconut Mousse Cake

Coconut Sponge Cake

Step 1.

First, preheat your oven to 320°F (160°C). Grease an 8-inch (about 20cm) springform pan and line it with parchment paper for good measure!

Step 2.

Whisk together eggs, salt, sugar, and vanilla in a big bowl until it’s thick and foamy and turns a lovely light color. I use an electric stand mixer with a whisk attachment here. It usually takes me about 5 minutes of good whisking. No mixer? No problem! Just prepare to use some arm muscles to mix it by hand.

Step 3.

Now, gently fold the coconut flakes and flour into the mix until well blended. Since there’s only 2 tablespoons of all-purpose flour, no need to use the mixer here. Grab a spatula to stir them in if you don’t want a batter shower splashed all over the counter.

Step 4.

Pour this batter into your prepared pan and pop it in the oven. Bake it for 15 to 17 minutes until a small toothpick poked into the middle comes out mostly clean with no wet crumbs. Let the cake cool completely after that!

Coconut Crunch

Step 5.

Toast almonds in your oven at 300°F (150°C) for about 15 minutes. Once they’re lovely and golden, let them cool on the counter. This will help them burst with a nuttier kick.

Step 6.

Now, throw those toasted almonds into a food processor! Add salt, powdered sugar, and vanilla extract. Blitz it all together until it forms quite a thick paste.

Step 7.

Pour this yummy paste into a bowl and mix in melted chocolate. Then gently fold in the pailleté feuilletine (they look super crispy) and our regular coconut flakes.

Do things look a bit dry to you? Add a splash of coconut milk to moisten it up!

Step 8.

Spread this delightful crunch layer over your stunning cake. Make sure to leave a small border (about half an inch) around the edges! Pop the cake in the fridge while you work on the mousse.

Coconut Mousse

Step 9.

Mix gelatin powder with 3 tablespoons of coconut milk. Let it sit and puff up for 5 to 8 minutes.

Step 10.

In the meantime, grab a small saucepan. Pour in some sugar, coconut cream, coconut milk, and a pinch of salt! Heat it gently until it’s warm and the sugar melts. Be careful not to let it boil like crazy.

Step 11.

Add the gelatin from Step 9 (it should be all bloomed and gooey now) to the coconut mixture. Stir it well until everything’s nicely dissolved. Let this mixture chill at room temperature.

Step 12.

In a big bowl, whip the cream till stiff, solid peaks form. Then, gently fold in the coconut mixture until beautifully combined. And there you have it — our beloved coconut mousse! It’s smooth, it’s creamy, and it’s going to be the perfect topping for our cake.

Cake Assembly

Step 13.

Finally, one of the most fun parts!

Wrap acetate sheets around your cake, then pour half of your dreamy coconut mousse on top. Spread the mousse as evenly as you can.

Step 14.

It’s raspberry time, everyone! I have waited so long for this. Arrange these fresh, juicy berries RIGHT atop the mousse until they sit prettily snug, then cover them up with the rest of the coconut mousse. Again, make sure it’s all smooth.

Step 15.

Now, put the cake in the fridge for an hour or two to set. Let’s go for our raspberry jelly next —  we’re almost there!

Raspberry Jelly

Step 16.

Let’s finish off this cake with some raspberry jelly!

Start by dissolving gelatin in a tablespoon of cold water. Let it sit for about 4-5 minutes until it puffs up.

Step 17.

Now, grab a saucepan and toss in your sugar and raspberries. Heat it over medium heat until it starts to boil, then let it cook for about 2 minutes.

Step 18.

Take it off the heat and strain it through a sieve to filter those pesky seeds! Gently warm the bloomed gelatin on low heat until it melts completely. Mix this into your yummy raspberry sauce. 

Step 19.

Spread this lovely jelly mixture evenly over your delicious cake, then put it back in the fridge for 4 hours (or even overnight if your hunger can wait another day).

Step 20.

Ready to serve? Go ahead and decorate! Whip some cream, sprinkle on fresh fruits, and add coconut flakes and slices for extra flair. After that, it’s devour time, my friends. 

Don’t forget to check out my other coconut recipes like coconut cakes  (the classic) or another version with pineapple! 

Note

If you are not a huge fan of coconut, neutral-flavored cream or milk (like plain whole milk or heavy cream) will do. The overall taste will still be amazing, but, of course, you’ll lose the coconut flavor! 

And for a more tropical vibe, try using mango puree instead of raspberries.

FAQs

My Mousse Isn’t Setting. What Went Wrong?

You must have either used warm whipped cream or not bloomed the gelatin properly. Make sure to follow EVERY single note in my recipe!

Can I Make This Recipe Vegan? 

Totally! Simply use dairy-free cream cheese, milk, and whipped cream. There are TONS of options on the market.

Good luck!

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