Coconut Pineapple Mousse Cake

Recipe by
Total Time:
50 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Category: Festive Recipe
Technique: Bake Recipe
Difficulty: Medium

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How to Make Coconut Pineapple Mousse Cake

  • To prepare sponge: Beat the eggs with 3 tbsp hot water, sugar and a pinch of salt for three minutes
  • Mix flour and corn flour together first and fold into the egg mixture.
  • Lastly, fold in the coconut.
  • Pour into a 22.5 cm round cake tin
  • Bake in a preheated oven at 200 degree C for 20 minutes
  • When done, remove and cool.
  • Cut the cake into two slices.
  • To Prepare Filling:
  • Peel, clean and cut the pineapple into pieces.
  • Boil (for about 15 minutes) with brown sugar, 30 g sugar and 1/2 a cup of water till the pineapple turns soft.
  • Drain, cool and blend the pineapple in a mixer to a puree.
  • Add lime juice and mix well.
  • Dissolve gelatine in the pineapple syrup and keep aside.
  • Beat eggs, egg yolks and sugar over hot water till creamy.
  • Mix in gelatine and pineapple puree.
  • Allow to cool and beat the cream till stiff and fold into the pineapple mixture. To Serve:
  • Place one slice of cake in the baking tin
  • Pour half of the prepared filling over it.
  • Cover with the second slice of cake.
  • Pour the remaining filling over to cover the entire surface.
  • Chill in the refrigerator till set.
  • To Decorate:
  • Roast a little desiccated coconut on a tawa till brown.
  • Remove the cake on to a serving dish and sprinkle desiccated coconut over it.
  • Decorate with pieces of pineapple, if desired.