Name: Mango and pineapple mousse cake
Cook time: 120 min
Total time: 120 min
Yield: 14
Ingredients: Base; 1/2 cup dried coconut; 3/4 cup brazil nuts (or dried sprouted buckwheat for a nut-free base); 1 teaspoon lemon zest; 3/4 cup gluten-free oats; 3/4 cup pitted dates; 1/4 cup sultanas; 2 tablespoon melted coconut oil; Mango and pineapple mousse; 3 1/4 cup ripe mango, chopped, plus extra slices, to decorate; 3/4 cup ripe pineapple, chopped; 1/3 cup raw agave, raw honey or coconut nectar (or 1/2 cup, depending on sweetness of fruit); 1/2 cup lemon juice; juice of 1 lime; 1/2 teaspoon vanilla extract; 1 cup melted coconut oil; 3 tablespoon cacao butter, melted; fresh passionfruit pulp, to decorate; edible flowers, to decorate

Mango and pineapple mousse cake

Light and full of bold tropical flavours, this soft mousse cake has a melt-in-the-mouth texture with a healthy, crunchy base.

Ingredients

Base

1/2 cup dried coconut

3/4 cup brazil nuts (or dried sprouted buckwheat for a nut-free base)

1 teaspoon lemon zest

3/4 cup gluten-free oats

3/4 cup pitted dates

1/4 cup sultanas

2 tablespoon melted coconut oil

Mango and pineapple mousse

3 1/4 cup ripe mango, chopped, plus extra slices, to decorate

3/4 cup ripe pineapple, chopped

1/3 cup raw agave, raw honey or coconut nectar (or 1/2 cup, depending on sweetness of fruit)

1/2 cup lemon juice

juice of 1 lime

1/2 teaspoon vanilla extract

1 cup melted coconut oil

3 tablespoon cacao butter, melted

fresh passionfruit pulp, to decorate

edible flowers, to decorate

Method

1.To make the base, blend the coconut into flour in a food processor. Add the brazil nuts, lemon zest, oats and a pinch of salt and process into flour. Add the dates and sultanas and blend to a fine couscous-like consistency. Lastly add the coconut oil and pulse for 15 seconds.

2.Line a cake tin with plastic wrap and firmly press the coconut base into the tin evenly. Put the base in the fridge while you prepare the mousse.

3.In a high-speed blender, blend the mango, pineapple, agave, lemon juice, lime juice, a pinch of salt, and the vanilla until smooth. Lastly add the coconut oil and cacao butter and blend for 10-15 seconds (no more than 20 seconds or it will be over-processed).

4.Pour the mousse on top of the base. Cover with plastic wrap and either put in the fridge overnight or in the freezer for 2-3 hours to set.

5.The cake is best served straight from the fridge as it’s easier to cut (the mousse is quite soft; if you want something firmer, add more coconut oil and cacao butter to the recipe).

6.Serve topped with extra slices of fresh mango, passionfruit pulp and a scattering of edible flowers. This cake will keep for 4-5 days in the fridge or for a few weeks in the freezer.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy