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Pineapple coconut mousse cake topped with whipped cream and toasted coconut flakes

Pineapple Coconut Mousse Cake

Linda
A light and creamy tropical mousse cake made with a coconut sponge base, fresh pineapple mousse, and a soft coconut cream topping finished with toasted coconut flakes and fresh pineapple. Perfect for birthdays, summer parties, and make-ahead desserts.
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Prep Time 40 minutes
Cook Time 25 minutes
The article gives 40 minutes prep, 4+ hours chill time, 5 hours total time, and 10 servings. The sponge itself bakes for 22–25 minutes. 4 hours
Total Time 5 hours 5 minutes
Course Dessert
Cuisine American, Tropical
Servings 10
Calories 340 kcal

Ingredients
  

  • | Amount | Unit | Name | Notes |
  • | -----: | -------- | ----------------- | ----------- |
  • | 1 1/2 | cups | All-purpose flour | |
  • | 1/2 | cup | Shredded coconut | Unsweetened |
  • | 1 | teaspoon | Baking powder | |
  • | 1/4 | teaspoon | Salt | |
  • | 1/2 | cup | Butter | Softened |
  • | 3/4 | cup | Granulated sugar | |
  • | 2 | large | Eggs | |
  • | 1/2 | cup | Coconut milk | |
  • | 1 | teaspoon | Vanilla extract | |
  • | Amount | Unit | Name | Notes |
  • | -----: | --------- | -------------------- | -------------------------- |
  • | 2 | cups | Fresh pineapple | Finely chopped plus juice |
  • | 1/2 | cup | Granulated sugar | |
  • | 2 1/2 | teaspoons | Unflavored gelatin | |
  • | 1/4 | cup | Cold water | For blooming gelatin |
  • | 1 1/2 | cups | Heavy whipping cream | |
  • | 8 | oz | Cream cheese | Softened |
  • | Amount | Unit | Name | Notes |
  • | --------: | ----------- | ---------------------- | ----------- |
  • | 1 | cup | Heavy cream | |
  • | 2 | tablespoons | Powdered sugar | |
  • | 1/2 | cup | Toasted coconut flakes | For garnish |
  • | As needed | | Fresh pineapple wedges | For garnish |

Instructions
 

  • Instruction 1
  • Prepare the springform pan and dry ingredients
  • Preheat the oven to 350°F and grease a 9-inch springform pan. Whisk together the all-purpose flour, shredded coconut, baking powder, and salt in a mixing bowl.
  • Instruction 2
  • Make the coconut sponge batter
  • In a separate bowl, cream the softened butter and granulated sugar until fluffy, about 3 minutes. Beat in the eggs one at a time. Add the coconut milk and vanilla extract, then fold in the dry ingredients until just combined.
  • Instruction 3
  • Bake the coconut sponge
  • Pour the batter into the prepared springform pan. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the sponge to cool completely in the pan.
  • Instruction 4
  • Prepare the pineapple
  • Blend or finely chop the fresh pineapple until you have a chunky puree. Place it in a saucepan with the granulated sugar and cook over medium heat for about 8 minutes, until slightly thickened. Remove from the heat and allow it to cool to room temperature.
  • Instruction 5
  • Bloom the gelatin
  • Sprinkle the unflavored gelatin over the cold water. Let it stand for about 5 minutes, until the gelatin becomes spongy.
  • Instruction 6
  • Dissolve the gelatin
  • Microwave the bloomed gelatin in short bursts of about 10 seconds at a time until completely liquid. Stir the dissolved gelatin into the cooled pineapple mixture.
  • Instruction 7
  • Prepare the cream cheese
  • Beat the softened cream cheese until smooth and lump-free.
  • Instruction 8
  • Whip the heavy cream
  • In a separate bowl, whip the heavy cream until soft peaks form.
  • Instruction 9
  • Make the pineapple mousse
  • Fold the pineapple mixture into the smooth cream cheese. Gently fold the whipped cream into the pineapple and cream cheese mixture in two additions. Fold carefully to keep the mousse light and airy.
  • Instruction 10
  • Assemble the cake
  • Pour the pineapple mousse over the completely cooled coconut sponge while it remains inside the springform pan. Smooth the top evenly.
  • Instruction 11
  • Chill the mousse cake
  • Refrigerate the cake for at least 4 hours. For the best texture and easiest unmolding, chilling overnight is recommended.
  • Instruction 12
  • Prepare the coconut cream topping
  • Whip the remaining heavy cream with the powdered sugar until soft peaks form.
  • Instruction 13
  • Decorate the cake
  • Spread the whipped coconut cream over the chilled mousse layer. Sprinkle the toasted coconut flakes over the top and arrange fresh pineapple wedges as desired.
  • Instruction 14
  • Release and serve
  • Carefully release the springform ring from the chilled cake. Slice and serve cold.

Notes

Use room-temperature cream cheese to prevent lumps in the mousse.
Take your time when blooming and dissolving the gelatin. The gelatin should be completely liquid before being incorporated into the cooled pineapple mixture.
When folding the whipped cream into the mousse, use gentle movements to preserve the air and keep the mousse light.
For the toasted coconut, toast the flakes in a dry skillet over low heat and stir constantly because they can burn quickly.
If your kitchen is warm, chill the mixing bowl and beaters before whipping the cream so the cream holds its structure better.
Fresh pineapple can be replaced with canned pineapple in juice. Drain it well and pat it dry before chopping. Coconut milk can be replaced with whole milk plus a little coconut extract. Neufchâtel cheese can be used instead of regular cream cheese.
For a plant-based gelatin alternative, the article suggests agar agar, but notes that it sets differently and the package ratio should be followed.
The finished cake can be frozen for up to 1 month when tightly wrapped. Thaw it overnight in the refrigerator rather than at room temperature.
 
 
 
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