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White Chocolate Coconut Mousse Cake

A silky, tropical mousse cake infused with white chocolate and coconut, perfect for a luxurious dessert experience.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Mousse
  • 1 cup white chocolate chips Melted
  • 1 cup heavy whipping cream Whipped to soft peaks
  • 1 cup coconut cream Full-fat for richness
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
For the Crust
  • 1 cup crushed graham crackers Press gently into the pan
  • 1/4 cup unsweetened shredded coconut To be layered with the crust
  • Butter For greasing the pan

Method
 

Preparation
  1. Melt the white chocolate chips in a double boiler or microwave, then let cool.
  2. Whip the heavy cream until soft peaks form.
  3. Mix the coconut cream, powdered sugar, and vanilla extract until combined.
  4. Fold the melted white chocolate into the coconut mixture, then gently fold in the whipped cream until smooth.
  5. Layer the crushed graham crackers and shredded coconut at the bottom of a prepared springform pan.
  6. Pour the mousse mixture over the crust and smooth out the top.
Chilling
  1. Chill in the refrigerator for at least 240 minutes or until set.
Serving
  1. Slice with a sharp, warmed knife for clean cuts.
  2. Garnish with toasted coconut, raspberries, or a drizzle of passionfruit coulis.

Notes

Store covered in the refrigerator for up to 3 days. For longer storage, freeze slices wrapped tightly in plastic and foil for up to one month.