Tropical Pineapple Coconut Mousse Cake

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Delicious Pineapple Mousse Cake

Mousse cakes can be difficult in the summer since you need to keep them cool or else all of the delicious mousse turns to liquid.

One trick is to add just a few grams more gelatin to the recipet during the summers just to help cope with the heat.

Late July and August are the hottest months in Tokyo and I don’t usually do much baking since there is a  competition between the oven and air conditioner. I made this cake in June and just now getting to post the recipe. Enjoy!

Dacquoise Cake

Pipe the cake in a circle for baking

120 grams powdered sugar
50 grams coconut flakes (fine)

45 grams almond powder
40 grams flour
150 grams egg white
50 grams sugar


1.      Sift together the powdered sugar, coconut flake,
almond powder and flour.

2.     Whip the egg whites with a hand mixer and add
the sugar in portions. Then add the dry ingredients from above and mix with a

3. Put into a pastry bag and pipe 2 circles on a
baking pan. Bake at 180 degrees Celsius for 15 – 20 minutes

250 grams pineapple puree

15 grams butter (room temperature)

30 grams toasted coconut flakes (fine)

100 grams fresh pineapple


Put the milk into a saucepan and heat lightly.  In another pan, heat the pineapple puree
until just boiling. Mix the egg yolks, sugar and custard powder. Then add the
milk to the egg yolk and then add back to the saucepan and heat lightly until
slightly thickened then add the pineapple puree and heat until everything is
thickened (like making anglais). Turn off the heat and add the gelatin and mix well. Pour into
another bowl to cool until it lightly thickens like pudding.

2. Whip the
fresh cream until soft peaks are formed and add in portions to the puree.

Putting the cake

Put a 15 cm ring on a cake plate. Cut one piece
of cake to fit the bottom of the ring and cut another one smaller.

Lightly butter the inside of the ring and
sprinkle toasted coconut over the butter.

Put a piece of cake on the bottom of the ring.
Pour the mousse on top of the cake to about 1/3 and then add the smaller second
piece of cake. Add more mousse and a few pieces of fresh pineapple. Fill with
mouse until the top and sprinkle some toasted coconut on top.

Inside of the ring is covered with coconut flakes

Put the cake in the refrigerator to become firm before removing the ring. You can use a baker’s torch to heat the outside of the ring to be able to remove it easily.

Decorate the cake as you like


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