Layered Mango Mousse Cake with Coconut Sponge
Light coconut sponge cake layered with airy mango mousse for a tropical, refreshing dessert perfect for warm days. This french-inspired desserts ready in about 58 minutes layers (125g) all-purpose flour, (120ml) coconut milk, (150g) granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (120ml) coconut milk
- 3/4 cup (150g) granulated sugar
- 1/4 cup (57g), melted unsalted butter
- 3, separated large eggs
- 1/4 tsp cream of tartar
- 1 tbsp gelatin powder
- 1 1/2 cups (360ml) fresh mango puree
- 1 cup (240ml) heavy cream
- 2 tbsp powdered sugar
- 1 tbsp lime juice
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Step 2: In a medium bowl, whisk together 1 cup (125g) all-purpose flour and 1/4 tsp cream of tartar. Set aside.
- Step 3: In a large bowl, beat 3 large egg whites with an electric mixer on medium speed until foamy. Gradually add 3/4 cup (150g) granulated sugar and continue beating until stiff peaks form.
- Step 4: In a separate bowl, whisk 3 large egg yolks with 1/2 cup (120ml) coconut milk and 1/4 cup (57g) melted unsalted butter until combined.
- Step 5: Gently fold the flour mixture into the yolk mixture in three additions, then carefully fold in the egg whites in two additions, maintaining as much air as possible.
- Step 6: Pour batter into the prepared cake pan, smoothing the top, and bake for 25-28 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
- Step 7: To prepare the mango mousse, sprinkle 1 tbsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes.
- Step 8: Warm the bloomed gelatin gently until dissolved, then mix into 1 1/2 cups (360ml) fresh mango puree with 1 tbsp lime juice.
- Step 9: Whip 1 cup (240ml) heavy cream with 2 tbsp powdered sugar to soft peaks, then fold the whipped cream gently into the mango-gelatin mixture until smooth.
- Step 10: Slice the cooled coconut sponge horizontally in half. Place the bottom layer on a cake plate, spread half the mango mousse evenly, top with second sponge layer, then spread remaining mousse. Chill in refrigerator for at least 4 hours before serving.
Frequently asked questions
How long does Layered Mango Mousse Cake with Coconut Sponge take to make?
Total time is about 58 minutes (30 min prep + 28 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Layered Mango Mousse Cake with Coconut Sponge?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Layered Mango Mousse Cake with Coconut Sponge?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Layered Mango Mousse Cake with Coconut Sponge for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Layered Mango Mousse Cake with Coconut Sponge?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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