Layers of funfetti-filled cake and clouds of white chocolate mousse molded into a fun little cake to welcome spring!
It’s SPRING, ya’ll and I’m celebrating with White Chocolate Coconut Mousse Funfetti Cake! If you’re as excited, I have a slice with your name (and likely my teeth marks) all over it. No need to thank me, a true friend is one who shares equally in your calorie intake. Or, so the saying goes… 😉
I am beyond giddy at the thought of shedding my long undies, puffy coat and even puffier boots. Ok, it is still cold and stark AF, but that’s all about to change and change, my friends, is exciting!
This mound of joy is as colourful in taste, as it is in looks. An edible confetti-filled, coconut cake soaked with pineapple simple syrup and sandwiched between clouds of white chocolate coconut mousse. The flavour of this White Chocolate Coconut Mousse Funfetti Cake is reminiscent of one of my favourite tropical cocktails, Pina Colada, like here and here.
The mousse is rather simple to make and holds its shape well without being dry and stiff. It’s a two-ingredient recipe based on one I found on Kraft. I used coconut cream in place of the dairy whipping cream, so that I could further play up the coconut flavour, but also for the dairy-sensitive among us.
This cake was made with kids in mind (a friend’s little girl), but you can easily make it very adult by adding a little coconut rum or pineapple liqueur to the simple syrup and give the cake layers a generous soaking.
The finish on this White Chocolate Coconut Mousse Funfetti Cake is the same technique I used here. I realize that this isn’t something everyone has the tools for, or the interest in trying. Instead, you can choose to colour the entire batch one colour, or cover the entire mound in any combination of sprinkles of your choosing. Whatever works best for you!
You will notice in my process shots below, cake layers in three sizes, while the finished cake only has two. Well, I misjudged the depth of the mold and cut the layers too thick, so it could only accommodate two. 🙁 No waste here, I made some mini trifles with the leftovers that I’ll share soon.
The edible confetti laden cake delivers a party in each slice, making it a fun addition to any celebration. It could easily be made into any number of characters – I see a bunny version in our very near future! Yes?
White Chocolate Coconut Mousse Funfetti Cake
White Chocolate Coconut Mousse Funfetti Cake. Layers of funfetti cake and clouds of white chocolate mousse molded into a fun little cake to welcome spring!
For the mousse:
- 340 grams white chocolate
- 706 grams coconut cream 3 cups
For the simple syrup:
- 200 grams granulated sugar
- 200 grams water
- 5 grams pineapple extract or pineapple liqueur
For the coconut cake:
- 90 grams egg whites 3 large eggs
- 160 grams coconut milk 2/3 cup
- 1 vanilla bean, scraped I use Rodelle
- 200 grams cake flour 2 cups
- 9.5 grams baking powder 2 1/2 + 1/8 teaspoons,
- 200 grams granulated sugar 1 cup
- 2.5 grams salt 1/2 teaspoon
- 113 grams unsalted butter 1 stick
- 96 grams confetti sprinkles 1/2 cup
- rainbow sprinkles as much, or as little as you like
Make the cakes:
Preheat oven to 350º. Prepare pans with cake release (or your preferred method) and place on a baking sheet pan.
Add the egg whites, 3 tablespoons of the milk and the scraped vanilla beans in a bowl and use a hand whisk to just combined.
In the bowl of a stand mixer, sift together the flour and baking powder. Add the sugar and salt and mix on low speed for 30 seconds using the paddle attachment.
Add the remaining milk and butter and mix on low speed to moisten the dry ingredients. Increase the speed to medium and continue to mix for 1.5 minutes, stopping to scrape down the sides when needed.
Reduce the speed to medium low and add the egg white mixture to the batter in two parts. Beat for 30 seconds after each addition to incorporate fully. Scrape the sides of the bowl, as needed. Fold in the confetti.
Distribute the batter evenly among the the three size pans, then use an offset spatula to spread and smooth the batter. Place on a baking tray and set the tray on the middle rack of your oven.
Bake for 25-30 minutes. Test for doneness with a cake tester or toothpick.
Remove from the oven and and allow to cool for 10 minutes on a wire rack. After 10 minutes, turn the cakes out on to the wire rack to cool completely.
Once completely cool, level and trim cake, if needed. Then cut a quarter-inch layer of each round. Soak with simple syrup, if needed.
Make the mousse:
Place the chocolate and 1/2 cup of cream in a large heatproof bowl and heat over a double boiler, or in a microwave, stirring until the chocolate is completely melted.
Place the remaining cream in the bowl of a stand mixer and whip to soft, stable peaks.
Use a handheld whisk to fold in half the whipped cream into the chocolate mixture until combined. Fold in the remainder of the whipping cream in the same manner, until fully incorporated. use immediately, or keep chilled until ready to use.
Assemble the cake:
Pipe some mousse to the bottom of the mold (this will become the top of the cake). Pull some of the mousse up along the sides of the mold and place the smallest cake layer over the mousse. Pusk and jiggle lightly so that it settles into the mousse.
Pipe some more mousse over the cake layer, then repeat with the next size cake layer. Top with more mousse and if the mold can accommodate another layer, add it and top with mousse. Use a spatula to smooth and finish up the bottom. Chill for at least four hours, preferably overnight.
Remove from the fridge/freezer and turn onto a plate or cake board before peeling off the mold.
Use any remaining to correct any area damages during unmolding. Finish the cake with a light airbrush of cocoa butter and chocolate mixture, or cover with sprinkles, chocolate curls, anything your heart desires. Decorate the base by piping some of the remaining mousse with a # tip.
Make the simple syrup:
Add the sugar and water to a small saucepan and bring to a boil, stirring occasionally until the sugar is completely dissolved.
Remove from heat and allow to cool. Stir in the pineapple extract.
Use a pasty brush or squeeze bottle to soak the cake layers.
The Silikomart mold is from Golda's Kitchen, which is local to me. It is available in 7" and 4.5" sizes. I've also included an Amazon link below.
Mousse may be refrigerated in an airtight container for up to four days.
If you do not have pans in these various sizes, you may bake the cake in the larger size pan, cut into three layers (tort) and use pastry rings, or a DIY cake board or parchment template to make the various sizes.
If you do not own a dome mold, tort and fill the cake and manually carve the cake into the desired shape.
Cake recipe adapted from Rose's Heavenly Cakes.