Monica’s Famous Pineapple Coconut Mousse Cake – Southern Love in Your Tummy

Filed in Gather Food Essential by on May 19, 2010 0 Comments

 

http://media-files.gather.com/images/d572/d365/d746/d224/d96/f3/full.jpgMonica’s Famous

Pineapple Coconut Mousse Cake

In 2008 I wrote about baking the Fresh Coconut Mousse Cake from The Greyston Bakery Cookbook. This was an awesome cake and so pretty. I got the idea of making the cake more tropical by adding pineapple and cherries, and I changed the batter and mousse recipes as well. After a few attempts I believe I have gotten this recipe down pat. It is so moist and delicious and looks so pretty with the big flakes of coconut and the fruit on top. It makes a fairly massive cake, so serve it for a crowd and you will see lots of smiles. Depending on appetites, this will serve 8 huge servings or 12-15 smaller servings. One bite and you’ll agree it is definitely some southern love in your tummy.

Cake

1 ½ cups all-purpose flour

2 ½ teaspoons baking powder

5 eggs, separated

1 ¼ cup granulated sugar (separated

½ stick (¼ cup) butter, melted and cooled

½ cup coconut milk/pineapple juice mixture (see below for directions)

1 teaspoon pure vanilla extract

2 teaspoons coconut extract

Mousse

4 cups heavy cream

1 ½ cups confectioners’ sugar, divided

2 8 ounce packages cream cheese, softened

1 20 ounce can of crushed pineapple, drained (juice reserved)

2 cups sweetened coconut flakes (see my tip below)

Coconut/pineapple Juice Mixture

In a small bowl, combine:

1 14 ounce can Coconut milk (made from pressed coconut)

Reserved juice from crushed pineapple

Garnish

2 cups sweetened coconut flakes (see my tip below)

1 20 ounce can pineapple rings

1 small jar maraschino cherries

Tip for Coconut

Finding the beautiful large curls of coconut can be difficult unless you want to shave them yourself. I went to my local Natural Foods store and bought dried coconut, then let it soak in sweetened milk over night (@ 3 cups milk and 1 cup powdered sugar). Then I drained it – squeezing out as much liquid as possible, and finally dusting it with some more powdered sugar. At Easter, I was able to find bags of sweetened large flake coconut. Check your grocery stores to see what you have available.

Cake Directions

Place rack in center of oven and preheat to 350° F. Grease and flour 2 nine inch round cake pans. In a small bowl, whisk together flour and baking powder. Set aside.

In a clean, dry mixing bowl, beat the 5 egg whites on medium high speed until soft peaks are formed. Reduce speed to medium and gradually add ¼ cup granulated sugar. Continue to beat on medium speed until stiff peaks are formed. Spoon egg whites carefully into another bowl and set aside.

Add the 5 egg yolks and remaining 1 cup of sugar to the mixing bowl and beat until they are thick and pale yellow. Add the melted butter, coconut milk/pineapple juice (only ½ cup), and extracts and continue mixing until well blended. Reduce the speed of the mixer to low and blend in the dry ingredients. Remove bowl from mixer and gently fold in egg whites in two batches, blending thoroughly but trying not to deflate the egg whites too much.

Divide the batter between the two pans. Bake for 28-35 minutes, or until the cake pulls away from the edges and a toothpick comes out clean when inserted in the center of the cake. Allow to cool for 10 minutes in the cake pan, then remove from pans and allow complete cooling on a rack before adding mousse.

Mousse Directions

In a clean, dry mixing bowl, beat cream and 1 cup of the confectioners’ sugar on medium-high speed for 3-5 minutes, or until soft peaks form. Add in the extracts and beat for one minute longer.

In another medium size bowl, combine softened cream cheese with drained crushed pineapple, ½ cup confectioners’ sugar. When this is well blended, stir in the 2 cups of coconut. Gently fold the cream cheese mixture into the whipped cream mixture. Chill covered in refrigerator for at least one hour.

Cake Assembly

Slice each layer of cake in half to form four layers of cake. Lay the bottom layer (crumb side) of one layer down on your serving plate. Spoon some of the coconut milk/pineapple juice mixture evenly across the top (cut side). Spread a thick layer (about ½ – ¾ inch) of the coconut mousse. Take the other half of the cake and spoon some of the coconut milk/pineapple juice mixture evenly across the top (cut side). Place this layer on top of the first mousse layer with the cut side up. Spread another ½ – ¾ inch layer of mousse. Take the bottom layer of the next cake and spoon some of the coconut milk/pineapple juice mixture evenly across the top (cut side). Spread another ½ – ¾ inch layer of mousse. Take the last layer of cake and spoon some of the coconut milk/ pineapple juice mixture again. Place the CUT SIDE DOWN on top of last layer of mousse. Spread remaining mousse on the top and sides of the cake. Take handfuls of coconut and press into the mouse all over the cake. Decoratively add pineapple rings and maraschino cherries.

http://media-files.gather.com/images/d573/d365/d746/d224/d96/f3/full.jpg

About the Author ()

I have been a Gather.com member for 5 1/2 yrs. I came here for a fiction writing contest and have enjoyed sharing many forms of writings, pictures, and videos. I was surprised to have great success with sharing my crochet patterns. I love to crochet but

Leave a Reply