Coconut chiffon with mousse (Ready-to-Print Version)
Light chiffon with layers of coconut custard, mousse, and whipped ganache, elegant and soothing.
# What You’ll Need:
→ Coconut Whipped Ganache
01 -
2.8 oz white chocolate, melted
02 -
2.1 oz coconut cream
03 -
3.5 oz heavy whipping cream (35% fat)
→ Coconut Chiffon Cake Base and Fillings
04 -
Soft vanilla chiffon cake layers (amount per 18cm × 6cm ring)
05 -
Coconut custard (quantity to fill layers)
06 -
Fresh young coconut meat, thinly sliced
07 -
Light coconut mousse (prepared with coconut milk and cream)
# Step-by-Step Guide:
01 -
Melt white chocolate gently. Whip coconut cream and heavy cream until soft peaks form, then fold in melted white chocolate carefully. Chill until ready to use.
02 -
Place vanilla chiffon cake layer into the 18cm ring mold. Spread a layer of coconut custard evenly over the cake base.
03 -
Distribute slices of fresh young coconut evenly over the custard layer.
04 -
Pour and spread a light layer of coconut mousse over the fresh coconut to cover and smooth the surface.
05 -
Repeat layering if necessary, then top the assembled cake with coconut whipped ganache. Chill until set and garnish with delicate veils of coconut as desired.
# Handy Tips:
01 -
Utilize the entire coconut, including water and meat, for optimal flavor and texture.
02 -
Ensure all dairy products are cold before whipping to achieve the best ganache consistency.