COCONUT MOUSSE CAKE
This cake has many steps and some of the ingredients, particularly the coconut puree for the mousse, can be difficult to track down. Give yourself plenty of time to tackle the steps individually. You need to make both the mousse and the boiled icing the same day you assemble the cake. The mousse cake is assembled in a cake pan and needs time in the refrigerator to set. Pipe the boiled icing and add the final decoration several hours before serving. You can make this in either three or four layers. You will need about 1/4 cup of mousse per layer.
Provided by Food Network
Yield Makes one 6-inch layer cake
Number Of Ingredients 9
Steps:
- Preparation:
- Make the Hot Milk Cake as directed and make sure it is cool inside and out. (If frozen, let thaw in the refrigerator, 3 to 4 hours. or on the countertop for 1 to 2 hours. If time demands, you can thaw on the countertop. If time demands you can thaw on the countertop 1 to 2 hours, but be careful not let it sit too long before you begin working with it, as a cold cake is easier to cut.)
- Clear a space in the refrigerator large enough for the cake on a cake board. The mousse cake will need several hours to set up.
- If making the Coconut Simple Syrup now, let cool to room temperature. Make the Coconut Mousse as directed, allowing time for the gelatin-sugar mixture to cool before finishing.
- Set a revolving cake stand on a clean, dry work surface and place the cake, top-side up, on the stand. Using a serrated knife and holding the blade perfectly horizontal, remove any curve from the top of the cake to level it. While you saw gently with the knife, use your other hand to rotate the stand gradually and bring the cake toward you. Get eye level to the cake as needed to make sure you are holding the knife exactly level. Repeat to split the cake into three or four equal layers.
- Arrange all the cake layers on the work surface. Using your hands, tap off and brush away excess crumbs. Turn the original bottom layer flat-dark-side, or pan-side, up; reserve this to be the top layer of the assembled cake. Using a pastry brush, brush the top of each layer with an ample amount of the coconut syrup.
- Line a clean 6-by-3-inch cake pan with plastic wrap, leaving about 3 inches of overhang all around the sides to use later as a handle. Take up the original top of the cake, which you leveled, to be the bottom layer of the assembled cake. Place the first layer of cake, syrup-side up, in the lined pan. Scoop 1/2 to 3/4 cup of the mousse on top of the cake layer and use an offset spatula to level it. Top with the second layer of cake, syrup-side up, and press down lightly to seal and secure. Add another layer of mousse. Repeat with the third layer if making a four-layer cake.
- Place the reserved top piece, flat-dark-side up, on top. Cover with plastic wrap and carefully transfer the cake to the refrigerator. Let set for at least 3 hours and up to 2 days.
- To unmold the mousse cake, wrap a hot towel around the pan for 1 minute and gently shake to loosen the cake. Invert the pan onto a cake board on a clean work surface, then gently lift the pan off. If it resists, give a little tug on the plastic-wrap "handle." When the pan is off, peel the plastic-wrap lining from the cake. Transfer the cake on its board onto the revolving cake stand, with a nonslip pad or damp paper towel underneath.
- This cake requires only one coat of icing. Using the offset spatula, smear a generous scoop of the icing on one side of the cake. Keeping the spatula in front of you, rotate the cake stand to spread the icing in a smooth coat about 1 inch thick. (It needs to be thick enough to hide the sides of the cake, but not drooping down the sides.) Add more icing as you go, but do NOT back track! The icing will be covered with coconut, so it is not important for it to be perfect; however, you want the cake layers aligned perfectly and the coat of icing to be straight up and down on all sides, as well as crumb free and smooth. As you frost the sides, push the icing up over the top edge of the cake to make sure the coverage is complete, then use this excess to frost the top, using the spatula to pull the icing across the cake toward the center. There should be enough icing from the sides to cover the top, but if necessary, add another small scoop.
- Using a cupped hand, apply the dried coconut to the sides and top of the cake, pressing gently to help it adhere. Very carefully transfer the cake on the board to a presentation platter. Gather up any excess coconut and press it onto the cake, or reserve for another use. Refrigerate the cake for at least 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes before serving.
- Stir 1/2 cup coconut milk into 1/2 cup Simple Syrup. Store tightly sealed in the refrigerator for up to 1 month.
PASSIONFRUIT MOUSSE CAKE
Steps:
- Assembly: Line 2 (6-inch) ring molds with acetate band. Line rings with strips of biscuit joconde. Place a circle of chocolate biscuit on bottom of rings. Divide mango filling between rings. Top each ring with 7 tablespoons of mousse and top with a chocolate meringue disc. Fill rings with mousse and freeze for 15 minutes. Top with additional mousse and freeze. Unmold and spray with chocolate and refrigerate.
- Combine almond flour, confectioners sugar and flour. Add eggs and whip on high speed for 10 minutes. In a separate bowl, whip egg whites to soft peaks. Gradually add sugar and whip to medium peaks. Fold in egg whites. Spread onto 2 parchment lined baking sheets. Bake in a preheated 400-degree oven for 7 minutes, cool and cut into 1-inch strips.
- Using a paddle attachment on medium speed, cream butter, confectioners sugar and cocoa powder until fluffy about 5 minutes. Gradually add yolks and eggs, continue to mix until combined. Add warm chocolate. Whip egg whites to soft peaks, add sugar gradually and whip into stiff peaks. Fold egg whites into chocolate mixture. Spread onto 2 sheet pans lined with parchment paper. Bake in a preheated 375-degree oven for 9 minutes. Cool and cut into 5 1/2-inch circles.
- Combine mango and lime juice, set aside. Caramelize sugar, add butter, mango and vanilla. Saute for 2 minutes, cool completely.
- Whip egg whites into soft peaks. Cook sugar, corn syrup and water until 240 degrees Fahrenheit. Slowly add sugar and continue to whip on high speed into stiff peaks, set aside. Combine purees and bring to a boil. Ribbon yolks and sugar, temper with purees and cook until 185 degrees F. Add gelatin, strain, cool and fold in half of the whipped cream. Fold remaining cream into egg whites. Fold mixtures together and use immediately.
- Whip egg whites to soft peaks. Cook sugar, corn syrup and water to 240 degrees F. Slowly add sugar to egg whites and continue to whip into stiff peaks. Fold in cocoa powder. Pipe 8 spiral 6-inch circles onto parchment lined baking sheet. Bake in a preheated 212-degree oven for 1 hour. Cool and spread both sides with cocoa butter.
- Combine warm cocoa butter and coloring. Pour over chocolate and stir. Strain and place in spray gun, use immediately.
COCONUT MOUSSE
Coconut is pure and distinct in this mousse, which itself is light and creamy. You must use fresh coconut puree to achieve this flavor-anything else imparts an artificial or suntan-lotion taste. We buy our puree from Perfect Purees of Napa, which is the only place we have been able to source a product that has the right flavor and texture. Once the mousse is set, you cannot re-use it. So, when making the Coconut Mousse Cake, it is important to have your other components ready for assembly before you start the mousse procedure.
Provided by Food Network
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Pour 3/4 of the puree into a small bowl and sprinkle the gelatin over the surface to soften. In a small saucepan, heat the remaining 1/2 cup of puree and the sugar over low heat until the sugar dissolves. Stir the puree and gelatin into the warm puree and stir to dissolve the gelatin. If lumps remain, put the pan over low heat and stir just until the lumps dissolve. Pour the mixture through a fine-mesh strainer into a large bowl. Let the mixture cool to room temperature. In a stand mixer fitted with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the coconut mixture. Fold in the remaining whipped cream until no streaks remain. Pour the mousse into a bowl (or ramekins) and store in the refrigerator for up to 3 days.
RICH AND GOOEY HOT CHOCOLATE MOUSSE CAKE
A fantastic, easy recipe that's great for dinner parties. Rich and delicious. Sprinkle confectioners' sugar on top before serving. Serve hot or at room temperature.
Provided by lanicook
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 50m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Combine dark chocolate, sugar, butter, and salt in top of a double boiler over simmering water; heat, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes. Remove from heat and mix in eggs until well blended. Pour batter into the prepared baking dish.
- Bake in the preheated oven until edges pull away from the sides of the baking dish, about 35 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 44.9 g, Cholesterol 131.1 mg, Fat 26.1 g, Fiber 2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 150.4 mg, Sugar 41.2 g
COCONUT COFFEE MOUSSE
This is delicious and very easy to make. Before serving, sprinkle on some confectioners' sugar and cocoa for decoration.
Provided by Terry
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 4h
Yield 8
Number Of Ingredients 3
Steps:
- Fold coffee liqueur and coconut into whipped topping until well combined. Pour into 8x8 inch baking dish and freeze 4 hours, until firm.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 8.3 g, Fat 6.6 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 6.3 g, Sodium 1.4 mg, Sugar 4.7 g
COCONUT-SESAME BUTTER MOCHI CAKE
Butter mochi is a Hawaiian cake that is sweet and gooey, not unlike like Japanese mochi. Rice flour is a core pantry ingredient in most Japanese households, including mine, so I almost always have the ingredients on hand to whip up this cake when the mood (or need) strikes. Just like this recipe, I'm a little bit Japanese and a little bit American. The combination of American ingredients like butter and evaporated milk with Japanese ingredients like rice flour and sesame seeds feels familiar and comforting to me. Butter mochi can be baked plain or topped with coconut and black and white sesame seeds or slices of fruit like strawberries, mango or peaches. You can serve butter mochi with ice cream if you like as well.
Provided by Food Network
Categories dessert
Time 2h30m
Yield 12 to 16 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch-square cake pan or 10-1/2-by-7-inch cake pan with butter.
- Put the 4 tablespoons butter in a medium saucepan and cook over medium heat until melted. Meanwhile, whisk the coconut milk to remove any lumps. Add the coconut milk to the melted butter and reduce the heat to low. Gently warm the mixture, stirring often, until just above room temperature and no lumps remain.
- Whisk together the mochiko, sugar, baking powder and sea salt in a large bowl.
- Whisk together the eggs, evaporated milk and vanilla in a medium bowl. Pour this mixture into the dry ingredients and stir until just combined. Add the melted butter-coconut milk mixture, whisking continuously, until fully incorporated and smooth with no lumps.
- Pour the batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles. Evenly sprinkle the top with the coconut chips or flakes. Sprinkle with the black and white sesame seeds and finish with the fleur de sel.
- Bake the mochi until it is set and golden brown on top, 1 hour 5 minutes to 1 hour 15 minutes. You can bake the mochi longer for a firmer texture, or for less time for a gooier texture. If using a glass or dark metal pan, subtract a few minutes from your baking time.
- Transfer the pan to a wire rack to cool completely. Coat a knife with butter and cut around the edges to help the cake separate from the pan and prevent the cake from sticking to the knife. Serve the cake directly from the pan.
VEGAN CHOCOLATE COCONUT MILK MOUSSE
Make and share this Vegan Chocolate Coconut Milk Mousse recipe from Food.com.
Provided by ohcarolita
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- •In a small pot, warm the almond milk over medium heat until it begins to steam. Remove the pot from the fire and add the dark chocolate.
- •Stir the chocolate until it has melted. If necessary, return the pot to the fire to help it along. Once melted, allow it to cool slightly.
- •Add the milk mixture, tofu and coconut milk to a blender and process until it is smooth. Transfer the mixture to a bowl or serving glasses and chill for 3 to 4 hours, until set.
Nutrition Facts : Calories 355.8, Fat 24.6, SaturatedFat 17.9, Sodium 28.2, Carbohydrate 38.8, Fiber 4.8, Sugar 29.2, Protein 5.7
More about "easy joes coconut mousse cake food"
EASY JOE'S COCONUT MOUSSE CAKE : RECIPES - COOKING …
From cookingchanneltv.com
Servings 8Total Time 2 hrs 30 minsCategory Dessert
COCONUT CREAM MOUSSE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COCONUT CAKE | COOKING CHANNEL
From cookingchanneltv.com
BROWNIE MOUSSE CAKE (VEGAN + PALEO) FEASTING ON FRUIT
From feastingonfruit.com
EASY SLOPPY JOES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
36 EASY AND TASTY COCONUT MOUSSE RECIPES BY HOME COOKS
From cookpad.com
COCONUT CREAM MOUSSE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COCONUT MOUSSE RECIPES - COCONUT MOUSSE AND RECIPE VIDEO
From findrecipeworld.com
9 CHOCOLATE MOUSSE CAKE RECIPES | ALLRECIPES
From allrecipes.com
EASY COCONUT MOUSSE DESSERT RECIPE - FOOD NEWS
From foodnewsnews.com
LITE -N- EASY CHOCOLATE COCONUT MOUSSE CAKE
From cookingwithserena.com
EASY JOE'S COCONUT MOUSSE CAKE | RECIPE | COCONUT …
From pinterest.co.uk
COCONUT MOUSSE CAKE FOOD- WIKIFOODHUB
From wikifoodhub.com
EASY JOES COCONUT MOUSSE CAKE FOOD- WIKIFOODHUB
From wikifoodhub.com
COCONUT MOUSSE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COCONUT MOUSSE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
COCONUT MOUSSE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST COCONUT MOUSSE RECIPES - FOOD NEWS
From foodnewsnews.com
COCONUT MOUSSE CAKE – RECIPES NETWORK
From recipenet.org
CHOCOLATE MOUSSE CAKE | BEST NO-BAKE CHOCOLATE MOUSSE CAKE …
From instantpotteacher.com
JOE MUER COCONUT CAKE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY CHOCOLATE MOUSSE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE COCONUT MOUSSE CAKE | SO YUMMY CHOCOLATE MOUSSE …
From youtube.com
EASY CHOCOLATE MOUSSE * DIG IN WITH DANA
From diginwithdana.com
EASY JOE’S COCONUT MOUSSE CAKE – RECIPES NETWORK
From recipenet.org
COCONUT LIME OPERA CAKE RECIPE - TASTE AND TELL
From tasteandtellblog.com
QUICK EASY CHOCOLATE MOUSSE - RECIPES - COOKS.COM
From cooks.com
CORN MOUSSE - RECIPE - COOKS.COM
From cooks.com
ALMOND COCONUT MOUSSE CAKE | MY DANISH KITCHEN
From mydanishkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love