Coconut-lemon Mousse Cake Recipe

Posted by
Rate It!
Coconut-lemon Mousse Cake
Add your photo!
Ingredients
9
Count
Nutrition
52
Calories
Total time
300
Minutes
Comments Print recipe

Ingredients:

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 (16 oz) frozen family-size poundcake, not thawed
  • 1 (12 oz) container frozen whipped topping
  • lemon slice

Directions:

  1. Coat an 8- or 9-inch springform pan with nonstick spray.
  2. Scrape cream of coconut into a bowl.
  3. Sprinkle gelatin over the water in a medium saucepan.
  4. Let stand 1 minute, then stir with a heatproof plastic spatula over medium-low heat until gelatin granules completely dissolve and liquid.
  5. Begins to steam.
  6. Stir in half the cream of coconut and heat just until warm, then stir into cream of coconut remaining in bowl.
  7. Refrigerate, stirring occa- sionally, 20 minutes or until consistency of egg whites.
  8. Meanwhile cut brown crust off frozen poundcake with a long knife so cake.
  9. Resembles a yellow brick.
  10. Cut cake crosswise into 18 slices (see Tip).
  11. Cut each slice diagonally to form 36 triangles.
  12. Cover bottom of prepared pan with half the triangles, trimming to fit as needed (you may have some left if using an 8-inch pan).
  13. Mousse: Stir a large spoonful of whipped topping into the gelatin mixture until combined.
  14. Fold in remaining topping until blended.
  15. Spoon 1 cup into a small bowl, cover, refrigerate and reserve.
  16. Fold the chopped coconut and lemon curd into the remaining Mousse (see Note).
  17. To assemble: Spoon half the mousse onto cake in pan; spread into an even layer.
  18. Top with remaining cake, cut to fit, then remaining mousse.
  19. Cover pan and refrigerate at least 5 hours or until mousse is firm.
  20. Shortly before serving: Remove sides of pan.
  21. Using 2 broad spatulas, lift cake off springform-pan base onto a serving platter.
  22. Stir reserved mousse to soften.
  23. Spread in a thin layer on top and sides of cake.
  24. Press remaining 1 cup coconut onto sides and sprinkle on top; garnish with lemon slices.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 51.52 Kcal (216 kJ)
Calories from fat 31.78 Kcal
% Daily Value*
Total Fat 3.53g 5%
Sodium 5.76mg 0%
Potassium 48.94mg 1%
Total Carbs 5.2g 2%
Sugars 1.7g 7%
Dietary Fiber 0.62g 2%
Protein 0.32g 1%
Vitamin C 3.5mg 6%
Iron 0.2mg 1%
Calcium 3.5mg 0%
Amount Per 100 g
Calories 167.97 Kcal (703 kJ)
Calories from fat 103.61 Kcal
% Daily Value*
Total Fat 11.51g 5%
Sodium 18.78mg 0%
Potassium 159.55mg 1%
Total Carbs 16.95g 2%
Sugars 5.55g 7%
Dietary Fiber 2.02g 2%
Protein 1.03g 1%
Vitamin C 11.4mg 6%
Iron 0.6mg 1%
Calcium 11.3mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 1.2
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top