Coconut and raspberry mousse cake

This coconut and raspberry mousse cake is a real showstopper! It has a light, creamy coconut mousse with a layer of tangy raspberry jelly hidden inside, all sitting on a coconut meringue base with a deliciously crunchy layer of white chocolate-coated cornflakes. The combination of flavours and textures is just lovely: the sweet coconut mousse pairs beautifully with the sharp raspberries, while the crunchy base adds something extra. It’s not particularly difficult to make, but there are several layers to prepare, so it does take a little time. Trust me, though – it’s well worth the effort! 🙂

To make things easier, I recommend preparing the cake over two days. Bake the coconut meringue base on the first day and leave it covered at room temperature overnight. You can also make the raspberry jelly and leave it to set in the fridge overnight. The next day, simply prepare the remaining layers and assemble the cake.

Ingredients for the coconut meringue base:

• 2 large egg whites
• a pinch of salt
• 100 g caster sugar
• 30 g desiccated coconut
• 35 g ground almonds

All the ingredients should be at room temperature. Mix the desiccated coconut with the ground almonds and set aside.

Place the egg whites in the bowl of a stand mixer and begin whisking. Once they start to foam, add the salt and continue whisking until stiff peaks form. Towards the end, gradually add the sugar, one tablespoon at a time, whisking continuously until the meringue is thick, stiff and glossy. Add the coconut and ground almond mixture and gently fold it in with a spatula until just combined.

Line the base of a 23 cm springform tin with baking paper. Transfer the meringue mixture to the tin and level the surface.

Bake at 170°C for approximately 12 minutes, then reduce the temperature to 150°C and bake for a further 15-20 minutes, until the meringue is crisp and lightly golden. Remove from the oven and leave to cool.

Note: If the meringue starts to puff up during baking, gently pierce any bubbles with a skewer before the surface becomes crisp. The base should remain flat and even.

Ingredients for the cornflake crunch:

• 50 g cornflakes
• 50 g white chocolate

Melt the white chocolate in a bain-marie or in the microwave. Place the cornflakes in a bowl, add the melted chocolate and mix thoroughly with a spoon or your hands, making sure all the flakes are coated. The cornflakes may break up slightly as you mix them, which is perfectly normal.

Spread the chocolate-coated cornflakes over the cooled coconut meringue base, distributing them evenly and pressing down gently so they adhere to the base. Place in the fridge until the chocolate has set.

Ingredients for the raspberry jelly:

• 700 g raspberries, fresh or frozen
• 90 g sugar
• 15 g powdered gelatine

Place the raspberries and sugar in a saucepan. Heat until the sugar dissolves and the fruit releases its juices. Remove from the heat and press the mixture through a sieve to remove the seeds. You should have 500 ml of runny raspberry purée.

Meanwhile, sprinkle the powdered gelatine over 50 ml of water and leave to bloom for 10 minutes. Add the bloomed gelatine to the hot raspberry purée and stir thoroughly until completely dissolved. If necessary, gently reheat the purée, taking care not to let it boil. Remove from the heat and leave to cool slightly.

Line a 20 cm cake tin with cling film, making sure the base and sides are completely covered. Pour in the cooled raspberry purée while it is still slightly runny but beginning to thicken. Place in the fridge for several hours, until the jelly has set completely.

Ingredients for the coconut mousse:

• 500 ml chilled double cream
• 70 g icing sugar
• 300 g chilled Greek yoghurt (not low-fat)
• 30 g desiccated coconut
• 2 tbsp coconut liqueur or coconut rum
• 4 tsp powdered gelatine (16 g)

Sprinkle the powdered gelatine over 50 ml of cold water and leave to bloom for 10 minutes. Then heat gently over a low heat, stirring constantly, until the gelatine has dissolved completely. You can also dissolve it in the microwave. Do not allow it to boil, as this may affect its setting properties. Remove from the heat and leave to cool slightly.

Place the double cream and icing sugar in the bowl of a stand mixer and whip until stiff. Add the chilled Greek yoghurt and briefly mix on a low speed, just until combined. Add 2 tablespoons of the whipped cream mixture to the cooled gelatine and stir thoroughly. Add another 2 tablespoons and mix again, making sure the mixture is smooth and free of lumps. Pour the tempered gelatine into the cream and yoghurt mixture, mixing on a low speed until combined. Finally, add the desiccated coconut and coconut liqueur. Fold in with a spatula or briefly mix on a low speed.

Additionally:

• ¾ cup desiccated coconut

Toast the desiccated coconut in a dry frying pan, stirring frequently, until lightly golden. Set aside to cool.

To assemble:

Remove the chilled base with the cornflake crunch from the fridge. Spread approximately half of the coconut mousse over the base and level it evenly. Place in the freezer briefly to chill the mousse quickly and allow it to set slightly. Keep the remaining coconut mousse in the fridge in the meantime. Once the mousse in the tin has set enough to support the next layer, place the raspberry jelly in the centre. Cover with the remaining coconut mousse. Take it out of the fridge beforehand and briefly stir it if necessary to restore a smooth consistency. Level the top of the cake and refrigerate for several hours, preferably overnight, until completely set.

Once chilled, remove the cake from the tin. Sprinkle the top and sides with the toasted desiccated coconut.

Keep the coconut and raspberry mousse cake in the fridge. Slice with a serrated knife: the delicate mousse cuts smoothly, while the crunchy base offers a little resistance.

Enjoy!