Moist Chocolate Coconut Cake with Cocoa Spread

Moist Chocolate Coconut Cake with Cocoa Spread

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Savor our moist, rich Chocolate Coconut Cake! A sweet, layered tropical dessert, this chocolate coconut cake is pure bliss.

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Servings: 1

Course: Baking, Desserts

Cuisine: American, French, Italian

Ingredients Method Notes

Ingredients

2 sheets gelatin (4g)
6.7 fl oz heavy cream (200ml)
2.8 ounces mascarpone (80g)
2.8 ounces powdered sugar (80g)
4 fl oz coconut milk (120ml)
4.2 ounces powdered sugar (120g)
4.9 ounces softened butter (140g)
5.6 ounces all-purpose flour (160g)
0.9 ounces unsweetened cocoa powder (25g)
1 pinch sea salt (essential detail)
1 teaspoon baking powder (from 1/2 sachet)
3 egg yolks
grated coconut
gooey cocoa spread

Method

Prepare the coconut mousse at least 6 hours or one day in advance.
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In a very cold bowl, whip heavy cream and mascarpone, gradually adding powdered sugar.
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Chill in the refrigerator while preparing other components.
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Soak gelatin sheets in a large bowl of cold water.
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Warm coconut milk in a saucepan, then remove from heat and stir in the squeezed gelatin.
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Allow it to cool slightly, then gently fold into the whipped cream with a spatula.
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Pour the mousse into hemisphere molds, add a teaspoon of spread halfway, cover, and smooth with a spatula.
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Freeze for at least 6 hours.
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Prepare the Breton shortbreads:
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Mix all ingredients until a dough forms.
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Refrigerate the dough for 30 minutes.
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On a floured surface, roll out the dough to approximately one inch thick.
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Cut out circles and bake for 10 minutes at 180 degrees. Use greased and floured rings or tartlet molds to maintain shape.
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Cool completely.
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Unmold the domes and place them on the cocoa shortbreads.
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Thaw at room temperature for 2 hours, then sprinkle grated coconut over each dome.
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For a gooey spread, serve at room temperature. Enjoy!
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Notes

Ingredient Substitution: If you can't find mascarpone, a full-fat cream cheese works in a pinch, but I find the texture is a bit denser.

For the coconut milk, make sure to use the canned, full-fat variety for the richest flavor and best setting power.

Make-

Ahead Strategy: This dessert is a perfect make-ahead project.

I always prepare the coconut mousse domes a full day before I need them.

They need that solid 6 hours in the freezer anyway, so doing it the day before takes the pressure off.

Equipment Note: Don't worry if you don't have hemisphere molds.

I've successfully used a clean, half-sphere ice cube tray or even small ramekins lined with plastic wrap.

The key is to create that dome shape for the elegant final look.

Common Mistake: When folding the warm coconut milk and gelatin into the whipped cream, let it cool just until it's no longer hot to the touch.

I learned the hard way that if it's too warm, it will deflate the beautiful airy mousse you just created.

Serving Tip: That two-hour thaw at room temperature is non-negotiable for the perfect texture.

If you serve it straight from the freezer, the center will be too hard.

I like to set them out right as I sit down for dinner so they're perfectly soft and gooey for dessert.

Storage Advice: Once assembled, these domes are best enjoyed the same day.

However, you can store any leftover components separately.

Keep the unfilled frozen domes in an airtight container in the freezer for up to a week, and the shortbreads in a tin at room temperature.

Personal Touch: For an extra special presentation, I like to lightly toast the grated coconut before sprinkling it on top.

It adds a wonderful nutty aroma and a bit of golden color that makes the dessert look even more inviting.