Coconut Biscuit

  • 5 eggs (5pc)
  • 130 grams (4.6 ounces) sugar
  • 100 grams (3.5 ounces) flour
  • 60 grams (2.1 ounces) coconut flakes
  • 50 grams (1.8 ounces) starch
  • 5 grams (0.18 ounces) baking powder

Vanilla & Coconut Mousse

  • 300 grams (10.6 ounces) coconut puree
  • 300 grams (10.6 ounces) mascarpone
  • 2 vanilla pods (2pc)
  • 60 grams (2.1 ounces or 1/4 cup) milk
  • 4 egg yolks (4pc)
  • 60 grams (2.1 ounces or 1/4 cup) sugar
  • 10 grams (0.35 ounces) gelatin
  • 360 grams (12.7 ounces or 1.5 cups) cream


  • Mixing Bowls

    Essential for mixing ingredients. Tip: Use different sizes for different stages to keep your process smooth.

  • Whisk

    Perfect for combining dry ingredients and beating eggs. Tip: A balloon whisk is ideal for incorporating air into the mixture.

  • Spatula

    Great for folding in ingredients gently. Tip: Use a silicone spatula to avoid over-mixing the batter.

  • Ring Molds (16cm | 6.30 inch)

    Used for baking the biscuit layers evenly. Tip: Grease and line them to ensure the cake comes out easily.

  • Oven

    Baking at the right temperature is crucial. Tip: Always preheat the oven to ensure even cooking.

  • Heatproof Bowl

    For heating the milk, yolks, and sugar mixture. Tip: Use a bowl with a handle for easier maneuvering.


Step 1

Step 1: Combine the dry ingredients - flour, coconut flakes, baking powder, and starch. Mix with a whisk until well combined. Ensure there are no lumps in the dry mixture for a smooth batter.

Step 2

Step 2: Whip the eggs with the sugar until the mixture becomes fluffy. Use an electric mixer on high speed for about 3-5 minutes for best results.

Step 3

Step 3: Stir the dry ingredients into the egg mixture using a spatula. Combine gently to avoid deflating the eggs. Fold in carefully to maintain the airy texture.

Step 4

Step 4: Pour the batter into two 16cm (6.30 inch) rings. Bake in a preheated oven at 356°F (180°C) for 30-40 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, the biscuit is ready.

Step 5

Step 5: For the mousse, combine milk, egg yolks, and sugar in a saucepan. Heat the mixture over medium heat until it thickens. Stir constantly to avoid curdling.

Step 6

Step 6: Soak the gelatin in cold water. Once bloomed, add it to the hot yolk mixture and stir until dissolved. Ensure the gelatin is completely melted and smoothly incorporated.

Step 7

Step 7: Add the seeds from the vanilla pods to the yolk mixture and mix until smooth. Scrape the pods thoroughly to get all the vanilla seeds.

Step 8

Step 8: Whip the cream to soft peaks. Chill the bowl and whisk for best whipping results.

Step 9

Step 9: Combine the coconut puree and mascarpone cheese, then mix until smooth. Add the custard mixture (from step 7), followed by folding in the whipped cream. Fold gently to maintain the mousse's airy consistency.

Step 10

Step 10: Assemble the cake by alternating layers of the coconut biscuit (cut in half) and the mousse. Chill the cake for a few hours before serving to allow the layers to set well.


Imagine serving this luxurious Coconut Vanilla Mousse Cake at your next gathering - it's sure to be a showstopper! 🎉 For an added touch, sprinkle some toasted coconut flakes on top for a bit of crunch and an extra hint of coconut flavor. 🍶

Pair this delightful dessert with a cup of freshly brewed coffee or a glass of sparkling wine for a complete dining experience. ☕🍷

If you're in the mood to get creative, serve each slice with a side of tropical fruits like pineapple or mango. 🍍🥭 The tartness of the fruits perfectly balances the creamy mousse, creating a tropical sensation right on your plate! 🌴✨


For our Gluten-Free friends, replace the flour with an equal amount of gluten-free flour blend. Ensure your baking powder is gluten-free as well, and you’re good to go! 🌾🚫

Vegan Variation: Swap out the eggs with a mix of flaxseed meal (1 tbsp flaxseed + 2.5 tbsp water per egg) and use coconut cream instead of mascarpone. For the gelatin, opt for agar-agar as a vegan-friendly alternative. 🌱🍨


  • How do I know if my cakes are baked properly?

    Insert a toothpick into the center of the cake layers. If it comes out clean, your cakes are done!

  • What can I do if I don't have ring molds?

    You can use any round cake pans of similar size; just adjust the baking time accordingly and monitor closely.

  • Can I make this cake ahead of time?

    Yes, you can make and assemble the cake a day in advance. Store it in the refrigerator until you're ready to serve.

  • How do I prevent my mousse from becoming grainy?

    Make sure all your ingredients are at room temperature before combining. Whip the cream until it forms soft peaks, and fold it gently into the mixture.

  • Can I freeze this cake after assembly?

    Absolutely! Wrap it well in plastic wrap and then in aluminum foil. Thaw it in the refrigerator before serving for best results.

  • How do I achieve a smooth final layer of mousse?

    Use an offset spatula to spread the mousse evenly and smoothly over the cake. Chilling it in short intervals can help in getting a more polished look.

Nutrition facts

Vanilla & coconut cake
Recipe Yield:1 cake
Calories:Approx. 4500-4800 calories for entire cake
Calories (Min - Max):4500 - 4800
Total Fat:320 grams
Saturated Fat:250 grams
Protein:85 grams
Total Carbohydrate:330 grams
Total Sugars:200 grams