This raspberry coconut mousse cake is built in a simple 1 kg yoghurt tub — no moulds needed — and layers sponge, jelly, mousse, and mirror glaze into an elegant, homemade dessert. I created this recipe to show that you don’t need professional tools or obscure ingredients to make patisserie-style desserts at home. The cake combines a soft coconut meringue sponge, bright raspberry jelly, smooth white chocolate mousse, and a crunchy base, all finished with a shiny red glaze. This raspberry coconut mousse cake is ideal for both beginner and experienced home bakers.
In the video below, I guide you step by step through every element — from building the insert to glazing the final cake. Whether you’re making it for a celebration or just for fun, this recipe is a great introduction to mousse cakes and layered entremets.
Why I Make Mousse Cakes at Home
Mousse cakes look refined and complex, but when you break them down into layers, they’re very achievable — even from a home kitchen. My goal is to simplify these techniques without losing the visual or textural elegance. You won’t find complicated pastry rings or silicone inserts here. I use what’s available, like a 1 kg yoghurt tub, and focus on smart layering and precise timing.
These desserts are perfect for special occasions, but they also freeze beautifully. That means you can make them ahead, glaze them straight from the freezer, and serve them without stress. And if you prefer to skip the glaze, that’s completely fine — they look clean and elegant even without the shiny finish.
Ingredients You’ll Need
You won’t need anything unusual. This raspberry coconut mousse cake uses standard pantry ingredients: eggs, sugar, flour, and desiccated coconut for the sponge; raspberry purée and gelatine for the jelly; cream and white chocolate for the mousse.
The only tool I consider essential is a stick blender — it ensures your mousse and glaze emulsify properly without air bubbles. Other than that, the entire cake is built using common kitchen tools and a yoghurt tub as the mould.
Can I Make Just One Cake?
Yes — the full recipe makes two 1 kg mousse cakes. If you’re baking for a small occasion or want to test it out first, you can easily divide the ingredients in half. Or, make both and freeze one. I often do this when filming: one for the demo, and one for serving later.
You can also repurpose leftover mousse or jelly into petits gâteaux, layered verrines, or simple moulded domes.
Step-by-Step Mousse cake recipe Video
Every step of this recipe is demonstrated in my video — including whipping meringue, cooking the jelly, assembling the insert, and applying the glaze. I include key temperature cues (like cooling the mousse base to 28°C) and texture checks (like how soft peaks should look when whipping cream).
Watching the process makes a huge difference when working with mousse and layered entremets for the first time. In the video, I break down how to assemble this raspberry coconut mousse cake step by step.
Freezing and Storage
Always glaze mousse cakes from frozen. I recommend freezing the fully assembled cake overnight. Once glazed, the cake can be refrigerated for up to 72 hours and will still look and taste great — just keep it in an airtight container to prevent drying or odours.
If you’re only glazing one, simply place the second frozen cake in its original yoghurt tub and snap the lid on. There’s no need for extra wrapping — the tub protects it well in the freezer and keeps it from absorbing unwanted smells. Stored this way, the cake will keep in the freezer for up to 3 months, though it’s best enjoyed within the first 4–5 weeks for optimal texture and flavour. This raspberry coconut mousse cake stores well, making it perfect for make-ahead entertaining.
Raspberry and Coconut Mousse Cake | Recipe 001
Equipment
- Two clean 1 kg yoghurt tubs or any round container of similar size
- Three 7–8 cm pastry ring for jelly and sponge layers
- A hand or stand mixer
- A silicone mat or baking paper
- A stick blender
- A digital thermometer
- A small offset spatula
Ingredients
Coconut Meringue Sponge
- 150 g egg whites
- 100 g caster sugar
- 100 g icing sugar
- 60 g plain flour
- 30 g almond meal
- 30 g desiccated coconut
Raspberry Jelly
- 250 g raspberry purée
- 70 g sugar
- 10 g cornstarch
- 6 g powdered gelatine
- 30 g cold water
White Chocolate Mousse
- 150 g heavy cream 1
- 150 g white chocolate
- 6 g powdered gelatine
- 36 g cold water for blooming
- 20 g raspberry or coconut liqueur
- 200 g heavy cream 2, whipped to soft peaks
Crunch Base Layer
- 100 g white chocolate
- 20 g neutral oil e.g. canola, sunflower
- 50 g rice pops
Mirror Glaze
- 75 g water
- 150 g sugar
- 150 g glucose syrup
- 100 g sweetened condensed milk
- 150 g white chocolate
- 9 g powdered gelatine
- 54 g cold water for blooming
- Red food colouring gel or powder
Instructions
Coconut Meringue Sponge
- Preheat oven to 165°C (fan-forced).
- Whip egg whites with caster sugar to stiff, glossy peaks.
- Sift together icing sugar, flour, and almond meal. Add desiccated coconut.
- Gently fold dry mix into the meringue — keep as much air as possible.
- Spread 1 cm thick on a silicone mat or pipe with a 10 mm round tip.
- Bake for 15 minutes. Cool completely, then cut rounds with a 7–8 cm ring.
Raspberry Jelly
- Sprinkle gelatine over cold water and let bloom.
- Mix sugar and cornstarch, then whisk into cold raspberry purée.
- Bring to a boil and simmer for 1 minute.
- Remove from heat, add bloomed gelatine, stir to dissolve.
- Pour over sponge in a ring mould (~1 cm thick) and freeze for 4 hours.
White Chocolate Mousse
- Bloom gelatine in cold water.
- Heat cream (1) to 80°C and stir in gelatine until dissolved.
- Pour hot cream over white chocolate and blend until smooth.
- Add fruit liqueur and blend again.
- Let mousse base cool to 28°C.
- Semi-whip cream (2) to soft peaks and fold gently into the mousse base.
- Pour into your mould (e.g. clean 500 g yoghurt tub). Insert frozen jelly/sponge.
- Tap to level, freeze for 6–8 hours until fully solid.
Crunch Base Layer
- Melt white chocolate in short microwave bursts, stirring between.
- Add oil and mix until completely smooth.
- Stir in rice pops until fully coated.
- Spread directly onto frozen cake or use a silicone mat for a separate layer.
Mirror Glaze
- Bloom gelatine in cold water.
- In a saucepan, cook sugar, water, and glucose to 103°C.
- Remove from heat, add condensed milk and gelatine. Stir until dissolved.
- Pour over white chocolate and blend with stick blender (keep blade submerged).
- Add red colouring and blend until smooth.
- Cool to 32°C before glazing frozen cake.
Video
You can also repurpose leftover mousse or jelly into petits gâteaux, verrines, or domes. If you love the combination of raspberry and dark chocolate, check out my Dark Chocolate Mousse Tart — rich, smooth, and layered with deep flavour.
Raspberry & Coconut Mousse Cake Cross-Cut
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