Coconut-lemon Mousse Cake Recipe 🥥🍋

Overview:

Indulge in the delightful fusion of coconut and lemon with our Coconut-lemon Mousse Cake recipe. This luscious dessert is perfect for any occasion, offering a tantalizing blend of creamy mousse, zesty lemon, and tropical coconut flavors. With its easy-to-follow steps, you’ll be creating a masterpiece that will impress your guests and satisfy your sweet cravings in no time! Let’s dive into the culinary journey of creating this delectable treat.

Recipe Information:

• Category: Dessert 🍰
• Keywords: Lunch/Snacks, Coconut, Fruit, Nuts, Weeknight, No Cook, Refrigerator, Easy
• Servings: 12
• Preparation Time: 5 hours (includes chilling time)
• Total Time: 5 hours
• Calories: 368.9 per serving
• Nutritional Information per Serving:
  • Fat: 25.4g
  • Saturated Fat: 20g
  • Cholesterol: 84.2mg
  • Sodium: 209.1mg
  • Carbohydrates: 33.8g
  • Fiber: 1.5g
  • Sugar: 13.9g
  • Protein: 4.3g

Ingredients:

• 1 can coconut cream
• 1 packet unflavored gelatin
• 1/4 cup water
• 1 cup sweetened flaked coconut
• 1 cup chopped coconut
• 1 lemon slice
• 1 frozen pound cake

Instructions:

Step 1: Prepare the Pan

1. Coat an 8- or 9-inch springform pan with nonstick spray.

Step 2: Prepare the Gelatin Mixture

1. Scrape the coconut cream into a bowl.
2. Sprinkle gelatin over the water in a medium saucepan.
3. Let it stand for 1 minute, then stir with a heatproof plastic spatula over medium-low heat until the gelatin granules completely dissolve and the liquid begins to steam.
4. Stir in half of the coconut cream and heat just until warm, then stir it into the remaining coconut cream in the bowl.
5. Refrigerate, stirring occasionally, for 20 minutes or until the consistency resembles that of egg whites.

Step 3: Prepare the Pound Cake

1. Cut the brown crust off the frozen pound cake with a long knife so that the cake resembles a yellow brick.
2. Cut the cake crosswise into 18 slices. Then, cut each slice diagonally to form 36 triangles.
3. Cover the bottom of the prepared pan with half of the triangles, trimming to fit as needed.

Step 4: Prepare the Mousse

1. Stir a large spoonful of whipped topping into the gelatin mixture until combined.
2. Fold in the remaining topping until blended.
3. Spoon 1 cup into a small bowl, cover, refrigerate, and reserve.
4. Fold the chopped coconut and lemon curd into the remaining mousse.

Step 5: Assemble the Cake

1. Spoon half of the mousse onto the cake in the pan, spreading it into an even layer.
2. Top with the remaining cake, cut to fit, then spread the remaining mousse.
3. Cover the pan and refrigerate for at least 5 hours or until the mousse is firm.

Step 6: Final Touches

1. Shortly before serving, remove the sides of the pan.
2. Using 2 broad spatulas, lift the cake off the springform pan base onto a serving platter.
3. Stir the reserved mousse to soften and spread it in a thin layer on top and sides of the cake.
4. Press the remaining 1 cup of coconut onto the sides and sprinkle it on top.
5. Garnish with lemon slices for a beautiful presentation.

Tips and Notes:

• For the best results, use an 8- or 9-inch springform pan.
• When cutting the pound cake, ensure the slices fit snugly into the pan.
• Feel free to adjust the sweetness by adding more or less lemon curd to the mousse.
• To enhance the coconut flavor, toast the coconut flakes before adding them to the mousse.
• Serve chilled for a refreshing dessert experience!

Get ready to delight your taste buds with the tropical flavors of our Coconut-lemon Mousse Cake. Whether it’s for a special occasion or a casual get-together, this heavenly dessert is sure to steal the show! Enjoy the creamy texture, tangy lemon zest, and tropical coconut goodness in every bite. Happy baking! 🥥🍋