Ingredients
Vanilla Sponge Cake
220 g all-purpose flour
7 g baking powder
2 g salt
150 g granulated sugar
115 g unsalted butter, softened
3 large eggs (room temperature)
5 ml vanilla extract
120 ml whole milk (room temperature)
White Chocolate Mousse
225 g premium white chocolate
240 ml heavy whipping cream (35%)
5 ml vanilla extract
Coconut Mousse
225 g full-fat cream cheese
240 ml coconut cream
60 g powdered sugar
240 ml whipped heavy cream
50 g sweetened shredded coconut
Decoration
Whipped cream
Toasted coconut flakes
White chocolate curls
White chocolate pearls
Fresh mint leaves
Instructions
Preheat oven to 350°F (175°C).
Grease and line two 8-inch cake pans.
Whisk together flour, baking powder and salt.
Beat butter and sugar for 5 minutes until pale and fluffy.
Add eggs individually.
Mix in vanilla.
Alternate flour mixture and milk.
Mix until just combined.
Bake for 22–25 minutes.
Cool completely.
White Chocolate Mousse
Melt chopped white chocolate gently.
Cool until slightly warm.
Whip cream to soft peaks.
Fold whipped cream into chocolate.
Refrigerate.
Coconut Mousse
Beat cream cheese.
Add powdered sugar.
Mix in coconut cream.
Fold whipped cream.
Fold shredded coconut.
Refrigerate 20 minutes if necessary.
Assembly
Place first sponge.
Spread white chocolate mousse.
Spread coconut mousse.
Add second sponge.
Cover top and sides with remaining mousse.
Chill overnight.
Decorate before serving
Notes
✔ Use room-temperature ingredients.
✔ Use real white chocolate containing cocoa butter.
✔ Chill the bowl before whipping cream.
✔ Never overheat white chocolate.
✔ Toast coconut slowly at 325°F.
✔ Refrigerate overnight for perfectly clean slices.
✔ Clean knife after every slice.
✔ Cake tastes even better the next day.
- Prep Time: 45 Minutes
- Cook Time: 7 Hours 25 Minutes10 Minutes (includes chilling)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian