What cake is better than an ice cream cake in summer? For my money, I’d say a mousse cake. Something as refreshing, delicious and amazing, but lighter, smoother, fluffier and it could look a little more elegant. Most importantly, a mousse cake makes you feel a little less fatty and guilty when eating it.
The funny thing is that when thing comes in a mousse form, it sounds like 400 pounds lighter! And when you eat it, it does feel like you are eating air. I normally go for at least two slices of mousse cake compared to one for a regular cake because of its irresistibly delicate texture.
I like to explore different mousse cake flavours – mango, chocolate, matcha, pumpkin… And as a coconut lover, I was kind of questioning myself why I’d never come up with a coconut mousse cake until now.
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 1 large egg, room temperature
- 1/4 cup canola oil
- 1/2 vanilla extract
- 1/2 tablespoon white wine vinegar
- 2 1/2 tablespoons unflavoured gelatin
- 1/4 cup water
- 2 cups coconut milk
- 1/3 cup granulated sugar
- 1/4 cup unsweetened shredded coconuts
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 2 large egg whites
- 1 tablespoon water
- 2 tablespoons toasted shredded coconut