Raspberry Coconut Mousse Cake

I am glad to share with you this amazing recipe for Raspberry Coconut Mousse Cake, an elegant dessert bursting with summer flavor. Raspberries and coconut are always making such a good pair and they definitely shine in this stunning cake. 

The cake consists of a coconut sponge cake at the bottom, with coconut, white chocolate and almonds crunch, a coconut mousse with fresh raspberries inserted and raspberry jelly on top. The combination of flavors and textures in this cake is absolutely delightful and makes such a refreshing dessert for summer. 

raspberry coconut mousse cake

How to prepare the mousse cake.

I have tried to keep each step as easy and quick as possible. For the coconut sponge cake, you simply have to mix eggs with sugar until thick and foamy. No need to separate the eggs this time. Gently incorporate coconut flakes and flour and the batter is ready to go into the oven.

For the crunch layer, you will first have to make an almond paste from toasted raw almonds. But you can surely use different nuts if that is what you have on hand. Mix the almond paste with some melted white chocolate, coconut flakes and pailleté feuilletine and gently spread over the coconut sponge cake. 

For the coconut mousse, I like to use both coconut cream and milk. Mix the coconut mixture with sugar and salt and heat over low heat just until sugar dissolves. Add bloomed gelatin and mix with whipped cream. 

Assemble the cake.

To assemble the cake, pour half of the coconut mousse over the cake and crunch, add fresh raspberries and cover with the remaining coconut mousse. Refrigerate to set slightly before topping the cake with raspberry jelly. Let it sit in the fridge for a few hours to set completely and decorate as desired. 

If you like coconut desserts you may also like this Gingerbread and Coconut Mousse Cake, Coconut Macarons and Chocolate Coconut Swiss Roll. These Coconut White Chocolate Crinkle Cookies or Coconut Truffles are always a great treat all year round. If you like coconut brownies you should consider making these Chocolate Coconut Brownies.  

Hope you will try this beautiful Raspberry and Coconut Mousse Cake and enjoy it as we sure did :). 

raspberry coconut mousse cake slice

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raspberry coconut mousse cake

Raspberry Coconut Mousse Cake

5 from 3 votes
This Raspberry Coconut Mousse Cake is an elegant dessert bursting with flavor. Raspberries and coconut are always making such a good pair and they shine in this stunning cake. The cake consists of a coconut sponge cake at the bottom, with coconut, white chocolate, and almonds crunch, a coconut mousse with fresh raspberries inserted, and raspberry jelly on top.
Servings 12 servings
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes


Coconut Sponge Cake

  • 2 eggs
  • 1/3 cup (70g) sugar
  • 1 tsp (5g) vanilla extract
  • 1/4 tsp (1g) salt
  • 2/3 cup (35g) coconut flakes
  • 2 tbsp (20g) all-purpose flour

Coconut Crunch

  • 3.5 oz (100g) almonds, toasted
  • 2 tbsp (16g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 1/4 tsp (1g) salt
  • 2 oz (60g) white chocolate , melted
  • 1 tbsp (15ml) coconut milk
  • 2/3 cup (50g) pailleté feuilletine
  • 1/3 cup (20g) coconut flakes

Coconut Mousse

  • 7 oz (200g) coconut milk
  • 7 oz (200g) coconut cream
  • 1/4 tsp (1g) salt
  • 1/3 cup (70g) sugar
  • 1 ½ cup (360g) whipping cream (35% fat) , chilled
  • 2 ½ tsp (8g) gelatin powder
  • 3 tbsp (45ml) coconut milk
  • 4 oz (120g) fresh raspberries

Raspberry Jelly

  • 5 oz (150g) fresh or frozen raspberries
  • 2 tbsp (30g) sugar
  • 1 tsp (3g) gelatin powder
  • 1 tbsp (15ml) water

For Decoration

  • Whipped cream
  • Coconut slices
  • Fresh raspberries
  • Coconut flakes


Prepare the coconut sponge cake.

  • Preheat the oven to 320F (160C). Grease and line with parchment paper a 8 inch (20cm) springform pan.
  • In a large bowl mix eggs with sugar, salt and vanilla extract until thick, foamy and light colored, for about 5 minutes.
  • Gently fold in the flour and coconut flakes.
  • Bake for 15-17 minutes until a toothpick inserted into the center comes out clean.
  • Let cool completely.

Prepare the coconut crunch layer.

  • Toast almonds for 15 minutes in a preheated 300F (150C) oven. Let cool.
  • Place the toasted almonds in a bowl of a food processor. Add powdered sugar, vanilla extract and salt and process until it turns into a thick paste.
  • Transfer the paste to a medium bowl. Stir in melted white chocolate.
  • Gently fold the coconut flakes and pailleté feuilletine.
  • Add coconut milk if the mixture seems too dry.
  • Spread the crunch over the cake but leave a ½ inch (1cm) border.
  • Refrigerate until you prepare the coconut mousse.

Prepare the coconut mousse.

  • Dissolve the gelatin powder in the 3 tbsp (45ml) 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. Let it cool to room temperature.
  • In a large bowl whip cream until stiff peaks form. Add coconut mixture and mix to combine.

Assemble the cake.

  • Line an acetate sheet around the cake and pour half of the mousse over the cake.
  • Arrange the fresh raspberries on top of the mousse.
  • Cover the raspberries with the remaining coconut mousse.
  • Refrigerate the cake for at least 1 hour before preparing the raspberry jelly.

Prepare the raspberry jelly.

  • Dissolve gelatin in 1 tbsp cold water and let it swell for about 5 minutes.
  • Place raspberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes.
  • Remove from heat and sieve to remove seeds. Dissolve gelatin over low heat and pour over the raspberry sauce and mix to combine.
  • Spread the jelly over the top of the cake.
  • Refrigerate the cake for at least 4-6 hours or overnight, to set before serving.
  • Decorate with whipped cream, fresh raspberries, coconut slices and coconut flakes. Enjoy!



Serving: 1 servingCalories: 337kcalCarbohydrates: 30.8gProtein: 5.8gFat: 22.7gSaturated Fat: 13.3gCholesterol: 62mgSodium: 158mgPotassium: 232mgFiber: 3.6gSugar: 21.5gCalcium: 67mgIron: 3mg
Calories: 337kcal
Course: Dessert
Cuisine: American
Keyword: coconut, mousse cake, raspberry, summer

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.

Join the Conversation

  1. Jean M Lessig says:

    5 stars
    Everything I have ever made from your site comes out SO wonderful! I like the fact I can watch you make it, so if I have questions I can refer back to the videos. You are a very gifted cook and photographer!

  2. 5 stars
    Do you use coconut milk in the carton or the can?

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