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White Chocolate Coconut Mousse Cake

A luxurious no-bake white chocolate and coconut mousse cake that serves as a festive dessert for various occasions.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Mousse
  • 1 cup white chocolate chips Melted and cooled
  • 1 cup heavy whipping cream Whipped until soft peaks form
  • 1 cup coconut cream Base of the mousse
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
For the Crust
  • 1 cup crushed graham crackers Press firmly into the pan
  • 1/4 cup unsweetened shredded coconut For layering in the crust
  • Butter For greasing the pan

Method
 

Preparation
  1. Melt the white chocolate chips in a double boiler or microwave, then let cool.
  2. Whip the heavy cream until soft peaks form.
  3. Mix the coconut cream, powdered sugar, and vanilla extract until combined.
  4. Fold the melted white chocolate into the coconut mixture.
  5. Gently fold in the whipped cream until smooth.
  6. Layer the crushed graham crackers and shredded coconut at the bottom of a prepared springform pan.
  7. Pour the mousse mixture over the crust and smooth out the top.
  8. Chill in the refrigerator for at least 240 minutes or until set.

Notes

Slice with a hot, clean knife for glossy edges. Serve chilled on simple white plates to let the cake’s ivory cloud shine; scatter with toasted coconut flakes or fresh raspberries on top for contrast. Pair with espresso or a cold coconut-lime soda.