The best delicious Coconut Pineapple Mousse Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coconut Pineapple Mousse Cake recipe today!
Hello my friends, this Coconut Pineapple Mousse Cake recipe will not disappoint, I promise! Made with simple ingredients, our Coconut Pineapple Mousse Cake is amazingly delicious, and addictive, everyone will be asking for more Coconut Pineapple Mousse Cake.
What Makes This Coconut Pineapple Mousse Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coconut Pineapple Mousse Cake.
Ready to make this Coconut Pineapple Mousse Cake Recipe? Let’s do it!
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FOR THE SPONGE
3 Eggs
3 tb Hot water; (45 ml.)
100 g Sugar
A pinch of salt
75 g Flour
10 g Cornflour
15 g Grated coconut
-FOR THE FILLING-
1 lg Pineapple
100 g Brown sugar
30 g Sugar
1/2 c Water or more; (120 ml.)
2 tb Lime juice; (30 ml.)
2 tb Gelatine; (30 g.)
2 Eggs
2 Yolks
75 g Sugar
2 c Cream; (400 ml.)
To prepare the sponge: BEAT up the eggs with three tbsp. hot water,
sugar and a pinch of salt for three to four minutes. Sieve flour and
cornflour together and fold into the egg mixture. Lastly, fold in the
coconut. Pour into a 22.5 cm round cake tin, preferably with a loose
bottom. Bake in a pre heated oven at 200o C for 20 minutes. When
done, remove and cool. Cut the cake into two slices.
To prepare the filling: Peel, clean and cut the pineapple into pieces
and boil with brown sugar, 30 g sugar and 1/2 cup water till the
pineapple turns soft (for about 15 minutes). 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. Beat the cream till stiff and fold
into pineapple mixture.
To serve: Replace one slice of cake in the loose bottomed cake tin.
Pour half of the prepared filling over it and cover with the second
slice of cake. Pour the remaining filling over to cover the entire
surface and chill in the refrigerator till set.
To decorate: Roast a little desiccated coconut on a tawa till brown.
Remove the cake onto a serving dish and sprinkle desiccated coconut
over. Decorate with pieces of pineapple, if desired.
Yields
6 servings
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