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A refreshing taste of this mousse cake will remind you of famous Piña Colada cocktail. Coconut mousse just melts in one’s mouth. Join me in cooking this delicious cake!

 The recipe is for making 12 mini domes (7 cm )


Egg whites – 120 g
Sugar – 35 g
Powdered sugar – 110 g
Flour – 20 g
Almond flour – 30 g
Coconut flakes – 75 g


1. Preheat oven to 170 C (338 F)
2. In a mixing bowl slowly whisk the egg whites, gradually adding a powdered sugar and increasing the speed. Continue to whisk until a firm peak meringue
3. Sift in all other ingredients, gently mix until fully incorporated
4. Spread the mixture onto the baking tray (covered with baking paper) forming a 1,5 cm thick dough layer, even it out using a palette knife
5. Bake for 15 min
6. Leave to cool. You can always store the excess sponge in an air-tight container in a freezer and use when you need it


Pineapple puree – 55 g
Sugar –15 g
Leaf gelatin – 3 g
Fresh pineapple – 110 g


1. Soak the gelatin in cold water for 10-15 minutes until gelatin is fully soaked
2. Pour pineapple puree and sugar into a saucepan, bring it to boil and simmer for 3-6 minutes
3. Dice fresh pineapple, then add it to the boiling puree
4. Remove from heat, add soaked gelatin and mix until gelatin is fully dissolved
5. Pour the compote into the mold you are using, filling 1/3 of each hole, or different kind of mold
6. Place mold on top of the even surface and transfer it into a freezer until compote is frozen (3-5 hours)


Leaf gelatin – 11 g
Coconut puree (or milk) – 340 g
Sugar – 20 g
White chocolate – 80 g
Malibu rum – 10 g
Whipping cream – 350 g


1. Soak gelatine in cold water until it is soft and then drain
2. Pour coconut puree and sugar into a saucepan, bring it to boil. Remove from heat, add soaked gelatin and mix until gelatin is fully dissolved
3. Pre-melt white chocolate and fold into hot crème. Stir until it has completely melted. Using the immersion blender process until its smooth. Leave to cool until 30C
4. Add Malibu rum
5. Put a whipping cream in a mixing bowl and whisk until it forms soft peaks (always use cooled whipping cream) and mix it together with a cooled crème


1. De-mould the frozen compote, cut into disks (compote layer should not reach the edges of the mold) and place it back in the freezer
2. Cut sponge with a plain cutter into disks, the sponge should be 1 cm smaller in diameter than the bottom of your mold, where it will be placed
3. Pour 1/3 of the coconut mousse into every hole in the mold

4. Place frozen compote on top of the mousse in the center

5. Pour rest of the chocolate mousse on top of the compote. Make sure mousse to cover all edges
6. Place the sponge on top of the mousse and gently press it down. Level off with a palette knife
7. Place the mold on an even surface and transfer to the freezer until frozen (preferably overnight)


De-mould the cakes and cover them with a velvet chocolate spray
Or use mirror glaze, the recipe you can find here – http://sweetsbylana.com/lemonpistachiomoussecake/
Leave cakes in a fridge to defrost for 2-4 hours, enjoy your amazing work!

Hope you liked the recipe and will enjoy the cake as well! Share your impression in the comments!

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