Lemon & Coconut Mousse Cake

lemonmousse Try making my Lemon and Coconut Mousse Cake.  It has a delicious coconut base which is topped with a light creamy lemon mousse filling.

It is dairy free, gluten free and grain free and simply delicious!

 

VARIATIONS 

If you love coconut, try adding 2 cups of shredded coconut into the filling. Alternatively, substitute limes instead of lemons to make a Lime Mouuse cake.  

 

Lemon & Coconut Mousse Cake
 
A lemon mousse cake with a lovely coconut crust.
Paleo Princess:
Cuisine: Modern Australian
Ingredients
  • BASE INGREDIENTS
  • 1 cup almond flour
  • ⅛ teaspoon himalayan salt
  • ⅛ teaspoon bi carb soda (baking soda)
  • 4 Tablespoons coconut oil
  • 1 Tablespoon hot water
  • 3 Tablespoons honey
  • 1½ cups coconut flakes*
  • 1 Tablespoon freshly squeezed lemon juice**
  • FILLING
  • 2 tightly packed tablespoons of lemon zest**
  • 1½ teaspoons vanilla extract
  • ⅓ cup freshly squeezed lemon juice**
  • 5 Tablespoons honey
  • 4 Tablespoons hot water
  • 1¾ Tablespoons gelatine powder
  • 800ml coconut cream
  • FOR THE TOPPING
  • ¼ cup shredded coconut
Instructions
  1. Preheat oven to 175 degrees celsius.
  2. Line the bottom only of a springform pan with baking paper.
  3. Place base ingredients into a bowl and mix together to form a wet dough.
  4. Place the dough onto the lined base of the springform pan and press down with your fingers to create an even base which covers the bottom of the springform pan. Make sure that the base goes all the way to the sides of the tin (otherwise the mousse mixture may leak through when you pour it on at a later stage).
  5. Place in the oven for 9-10 minutes.
  6. Remove from oven and leave out to cool.
  7. Place the coconut cream, vanilla extract and lemon zest in a large bowl and set aside.
  8. Place the hot water, lemon juice, honey and gelatine in a small bowl and stir until gelatine has completely dissolved.
  9. Using a whisk or electric beater, whisk the coconut cream whilst very slowly pouring in the gelatine mixture until well combined.
  10. At this point, taste a spoonful of the lemon mousse mixture, you should find that it is has a light lemon taste which is not overly sweet. If you think it needs to be a little sweeter, add in an extra 2 tablespoons of honey and whisk until combined (if you think it needs to be a little more zesty, add in a little extra lemon zest).
  11. Place the lemon mousse mixture in the fridge for 45 minutes (this will allow it to thicken a little), then pour the mixture into the spring form tin over the top of the cooled base.
  12. Carefully place in the fridge and allow to set overnight.
  13. When ready to serve, slowly remove the outside of the springform tin.
Notes
* If you can’t find coconut flakes, you can substitute shredded coconut.
** You will need approximately 3 medium to large sized lemons.
To zest the lemon, use a microplane (if you have one).