This Bounty Mousse Cake is one of the most delicious cakes I have ever made. If you like the coconut and chocolate combination you should definitely give this recipe a try. This dessert is very delicate, and smooth with an intense coconut flavor, simply melting in your mouth. A brownie layer at the bottom is followed by a creamy coconut mousse that is topped with chocolate glaze. I have to admit I didn’t even expect to be that good:)
The recipe for this Bounty Mousse Cake is quite easy and quick to prepare and get wonderful results. I am sure everybody will be delighted and ask for more. You don’t even need special utensils for this recipe, a whisk and electric mixer will do the work just fine.
How to make Bounty Mousse Cake
To make this mousse cake begin with preparing the cocoa brownie, continue with the coconut mousse and move on to the chocolate glaze.
How to make the cocoa brownie
Start by preheating the oven to 350F (180C) and greasing an 8-inch (20cm) springform pan, lining it with parchment paper.
In a bowl, whisk together an egg and sugar until well combined. Then, add oil and vanilla extract.
Sift flour, salt, cocoa powder, and instant coffee into the bowl, whisking to fully incorporate.
Pour the batter into the prepared pan and bake for 10-12 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let it cool completely.
How to make the coconut mousse
Dissolve gelatin powder in coconut milk, letting it swell for 5 to 10 minutes. In a saucepan, heat coconut milk, coconut cream, sugar, and salt until warm without boiling.
Add the bloomed gelatin to the warm coconut mixture, stirring to dissolve. Mix in coconut flakes and let it cool to room temperature.
In a large bowl, whip cream until soft peaks form. Add the coconut mixture and mix to combine.
Line an acetate sheet around the cake and pour the mousse over the brownie. Smooth the top and refrigerate for at least 4-6 hours or overnight.
How to make the chocolate glaze
Place chocolate and cream in a heatproof bowl over simmering water. Melt over low heat. Remove the cake from the pan, place it on a rack, and pour the glaze over the top and edges. Use an offset spatula to remove drips and decorate the bottom of the cake with coconut flakes. Transfer the cake to a serving platter and refrigerate for 20-30 minutes.
How to make the chocolate shards for Bounty Mousse Cake
Melt 2.5 oz (70g) semisweet chocolate over a bain-marie. Remove from heat and add 1 oz (30g) chopped semisweet chocolate for tempering. Stir until melted.
Spread the chocolate evenly into a 9 x 6 inch (23x15cm) rectangle on a parchment paper-lined baking sheet. Sprinkle coconut flakes on top and refrigerate to set.
Cut the chocolate into different shapes with a sharp knife. Refrigerate until ready to decorate the cake.
Finally, decorate the cake with fresh coconut slices, chocolate coconut shards, and coconut flakes.
Hope you will try this amazing Bounty Mousse Cake and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram, as I would love to see how it turns out for you.
Other chocolate coconut recipes you may like to try
This Chocolate Coconut Christmas Cake is a delightful treat perfect for any occasion. This cake features moist decadent chocolate cake layers generously covered in creamy white chocolate and coconut frosting.
These Australian Lamingtons are delightful vanilla sponge cake squares, dipped in chocolate sauce and coated in desiccated coconut. They are easy to prepare, but always so delightful.
These Chocolate Coconut Brownies are simply impossible to resist with their fudgy brownies at the base topped with a coconut filling and chocolate ganache on top.
YOU MAY ALSO LIKE:
Raffaello Cake
Lamington Cake
Raspberry Coconut Mousse Cake
Coconut Fudge
White Chocolate and Coconut Truffles
Coconut White Chocolate Crinkle Cookies
Gingerbread Coconut Christmas Cake
Chocolate Coconut Bûche de Noël
Coconut Macarons
Coconut Mango Ice Cream
Pineapple Coconut Banana Smoothie
Coconut Recipes Collection
Bounty Mousse Cake - Chocolate Coconut Mousse Cake
Ingredients
Cocoa Brownie
- 1/3 cup (70g) vegetable oil
- 1/3 cup (70g) sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 tsp (1g) instant coffee powder
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
- 1 large egg
- 1/4 cup (30g) all-purpose flour
Coconut Mousse
- 1/3 cup (25g) coconut flakes
- 7 oz (200g) coconut milk
- 7 oz (200g) coconut cream
- 1/4 tsp (1g) salt
- 1/2 cup (100g) sugar
- 2 cups (480g) whipping cream (35% fat) , chilled
- 2 ½ tsp (8g) gelatin powder
- 3 tbsp (45ml) coconut milk
Chocolate Glaze
- 5.5 oz (150g) semi-sweet chocolate
- 6 oz (170g) whipping cream
Chocolate Coconut Shards, optional
- 2.5 oz (70g) semisweet chocolate
- 1 oz (30g) semisweet chocolate , for tempering
- Coconut flakes
For decoration
- fresh coconut slices
- coconut flakes
Instructions
Prepare the cocoa brownie.
- Preheat the oven to 350F (180C). Grease and line an 8-inch (20cm) springform pan with parchment paper.
- In a bowl whisk egg with sugar until well combined. Incorporate oil and vanilla extract.
- Sift the flour, salt, cocoa powder and instant coffee and whisk to fully incorporate.
- Pour the batter into the prepared pan.
- Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
- Let cool completely.
Prepare the coconut mousse.
- Dissolve the gelatin powder in coconut milk and let it swell for about 5 to 10 minutes.
- In a small saucepan heat the coconut milk, coconut cream, sugar and salt. Heat until warm and sugar is dissolved. Do not boil.
- Add the bloomed gelatin into the warm coconut mixture and stir to dissolve. Add coconut flakes and mix to combine. Let it cool to room temperature.
- In a large bowl whip cream until soft peaks form. Add coconut mixture and mix to combine.
- Line an acetate sheet around the cake and pour the mousse over the brownie. Smooth the top.
- Refrigerate for at least 4-6 hours or overnight.
Prepare the chocolate glaze.
- Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Remove the cake from the pan and place it over a rack or simply on a smaller pan placed over a parchment paper-lined baking sheet to collect the excess.
- Pour the glaze on the top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with coconut flakes. Transfer the cake to a serving platter and refrigerate for 20-30 minutes.
Prepare chocolate shards.
- Melt 2.5 oz (70g) semisweet chocolate over bain-marie. Remove from heat and add 1 oz (30g) chopped semisweet chocolate for tempering. Stir until melted.
- Spread chocolate evenly into about 9 x 6 inch (23x15cm) rectangle on a parchment paper-lined baking sheet. Sprinkle some coconut flakes on top of the chocolate.
- Refrigerate to set.
- Cut with a sharp knife into different shapes. Refrigerate until ready to decorate the cake.
- Decorate the cake with fresh coconut slices, chocolate coconut shards and coconut flakes. Enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
It Looks So Yummmm….
Can you do this without the acetate sheet?? Can I just grease springform pan with coconut oil?
Sure you can .. you can simply leave it without anr runs a kinfe around the inside edge of the cake.. and smooth it after the ring is removed. Or you can even use parchment paper.
Hello! I made the cake and for some reason the mouse came super soft and it melts pretty fast on the room temperature.. is that normal? Could I put less coconut milk to keep little thicker consistency? Thank you!
Did you use the gelatin powder? This should have set the coconut mixture. Also, when you whip the cream, whip it pretty well, to soft or even stiff peaks.
I made this recipe and everyone loved it. Thanks for this great recipe:)
So happy to hear that Fatemeh:) Happy New Year!