Lyndsay's Coconut White Chocolate Cake with Coconut Mousse

By jeff and alli -

 INGREDIENTS:

Coconut Mousse

1/4 cup cold water

1-1/2 tablespoons unflavored powdered gelatin

1-1/2 cups unsweetened canned coconut milk

1/2 cup (3-1/2 ounces), plus 1 tablespoon granulated sugar, divided

2 teaspoons coconut rum

Pinch of fine sea salt

1-1/2 cups heavy cream

Coconut Mousse Directions

1. In a small bowl, add cold water and sprinkle gelatin over the top, set aside and let stand for 5 minutes.

2. In a medium saucepan, warm coconut milk, 1/2 cup of sugar, rum and salt until sugar dissolved. Add gelatin and stir to dissolve. Remove from heat, pour mixture into a large bowl and let cool to room temperature, about 15-20 minutes.

3. In the bowl of a stand mixer fitted with a whisk attachment, beat heavy cream to soft peaks on medium speed. Add remaining 1 tablespoon of sugar gradually and beat to medium peaks. Stir 1/4 of the whipped cream into the cooled coconut mixture, then fold in the remaining whipped cream until well combined. Pour coconut mixture into prepared cake base, all the way to the top. (you may have extra coconut mixture) Smooth top with metal spatula, cover with plastic wrap and refrigerate for at least 3 hours. (Freeze for 2 hours if you are in a hurry).


Cake Ingredients and Directions:

2/3 cup sour cream

4 egg whites, room temperature

3/4 cup buttermilk

1/3 cup vegetable oil

1 tablespoon mexican vanilla

2-3 tablespoons coconut emulsion

-Duncan hines white cake mix

1. For the cake: Preheat oven to 325. Prep 2 6'' cake rounds or 2 8" rounds.

2. In a medium bowl, whisk egg whites, buttermilk, sour cream, vanilla extract, coconut emulsion, and oil until thoroughly combined.  Sift in the cake mix, and stir until just combined.

3. Divide evenly between cake pans and cook in preheated oven for 20-30 minutes, depending on your oven.

4. Remove cake layers from the oven and place on rack to cool.  After 5 miles of cooling, flip cakes out of pans and let further cool on wire racks.  Cool completely.



Frosting:

1/2 cup white chocolate chips

1/2 cup heavy cream

1 cup unsalted butter - room temperature

1 tablespoon mexican vanilla

-pinch of salt

1 tablespoon coconut emulsion

6-7 cups powdered sifted powdered sugar

Extra shredded coconut

1. For the Frosting: In a small glass bowl, add in white chocolate chips and 1/2 cup cream.  Melt and mix together in microwave or using double boiler.  Set aside.

2. In bowl of a stand mixer with paddle attachment, add in butter and set to medium speed until butter is light and fluffy. About 30 seconds.  Scrape down the sides, then add in ganache you previously made and mix for about 30 seconds.

3. Add in both extracts, 1/4 cup cream, salt and mix on medium speed until combined.  Scrape sides of bowl.

4. Slowly add in powdered sugar .5 cups at a time with mixer on slow speed, until it is fully incorporated.  You may not need a full 7 cups.  Flip speed to high for about 1 minute to add volume to frosting.  Add in more cream or sugar, if needed for desired thickness.  Then place mixer on low for about 15 seconds to get rid of air bubbles.

ASSEMBLY:

1. Arrange layers so the bottom layer is cake, then mousse, then cake.

2. Frost cake as you like.  

3. Sprinkle shredded coconut on top, and sides if you like.  

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