Coconut Mousse Cake

This special cake has a chocolate cake base topped with a luscious coconut mousse. I use the award-winning Chocolate Cake Mix that we sell here at Menus and Music, but you can substitute any recipe for a good chocolate cake. 

One 9-inch baked chocolate cake, cooled
¼ cup cold water
1 ½ tablespoons powdered unflavored gelatin
1 ½ cups unsweetened canned coconut milk
½ cup sugar
1 tablespoon vanilla extract
1 ½ cups cold heavy cream
1 tablespoon powdered sugar
½ cup shredded coconut
½ cup fresh cranberries

On a cutting board, use a serrated knife to gently saw the cake into two layers. Transfer one layer to the bottom of a 9-inch spring-form pan. Set aside.

In a small bowl, add cold water and sprinkle gelatin over the top, set aside and let stand for 5 minutes.

In a medium saucepan, warm the coconut milk and sugar and stir until the sugar dissolves. Add the gelatin and stir until it dissolves. Remove from heat and stir in the vanilla. Pour the mixture into a large bowl and let cool to room temperature, about 15 minutes.

In the bowl of a stand mixer, beat the heavy cream until soft peaks form. Add the powdered sugar and beat to medium peaks. Gently fold the whipped cream into the coconut mixture until combined. Pour all the coconut mixture over the prepared cake base to the top. (You may have some extra coconut mixture.) Smooth the top and cover with plastic wrap. Refrigerate for at least 3 hours.

Remove the cake from the refrigerator, peel off the plastic wrap and sprinkle the top with shredded coconut., pressing lightly to adhere. Decorate with sugar-coated cranberries.

Place the cake, still in ring mold pan, on a cake stand or serving platter. Slide ring up and off and serve immediately.

Sugar-Coated Cranberries
An easy and beautiful garnish for cakes, pies, waffles and more!

½ cup water
½ sugar
½ to ¾ cup fresh cranberries
1/3 cup sugar

In a small saucepan over medium heat, bring the water and sugar to a simmer and stir until the sugar dissolves. Remove from heat and stir in the cranberries. Let them sit for about 10 minutes. Drain and let dry on parchment. Roll the still-sticky cranberries in the sugar until fully coated. Store at room temperature on in the refrigerator for a few days.