This Coconut Brownie Cake is a heavenly treat for all the coconut fans in your life! Brownie, coconut cream, and chocolate mousse layers are topped with fluffy whipped cream for one exquisite dessert.
Coconut Brownie Cake
Coconut lovers rejoice! Have I got a treat for you. This magnificent Coconut Brownie Cake starts with a fudgy brownie (do I have your attention?) which is topped with a thick layer of coconut cream, chocolate mousse and then vanilla whipped cream. I made this beauty for my book club’s summer pitch-in dinner.
There was NO shortage of food. We had Alton Brown’s grilled pork tenderloin, beef tenderloin, a plethora of salads and sides, and plenty of sweets. I now have scads of new recipe ideas. It’s such a blessing to have friends who love to cook. I sent the leftovers with Bill to work, where they disappeared in a flash. I think he earned some brownie points today!
Tips for Making This Brownie Cake
Next time I make this, I think I’ll increase the amount of chocolate mousse as well as using a recipe with eggs instead of gelatin; the velvety texture just can’t be beat. I thought the unsweetened coconut flakes made a striking presentation, but I actually prefer the taste of good ol’ sweetened angel flake coconut. A big debt of gratitude goes to my friend, Mim, who shared this recipe for this coconut brownie cake from Willow Bird Baking.
I used this brownie recipe and baked for 40 minutes.
More Recipes You’ll Love:
- Grandma’s Coconut Chews from Barefeet in the Kitchen
- Italian Cream Cake
- Coconut Cream Cake from Melissa’s Southern Style Kitchen
- Coconut Macaroons
- Coconut Cheesecake Bars Recipe from Crunchy Creamy Sweet
For Brownie Layer:
- 1 recipe of your favorite brownies (baked in a greased 9-inch springform pan)
For Coconut Cream Filling:
- 1 1/2 cup half-and-half
- 1 1/2 cup coconut milk
- 2 eggs
- 3/4 cup sugar
- 1/4 cup plus 4 teaspoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup flaked coconut
- 1/4 teaspoon coconut extract
- 1/4 teaspoon vanilla extract
For Chocolate Mousse:
- 4 ounces semi-sweet chocolate chips
- 1/3 teaspoon vanilla extract
- 1 cup chilled whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon gelatin
- 1 1/2 teaspoon cold water
For Whipped Cream Topping:
- 3/4 cup chilled heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 envelope of Whip-It (whipped cream stabilizer), optional
- 1 teaspoon vanilla
- toasted coconut
- Bake brownies in a 9-inch springform pan and cool completely.
- Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a medium microwave-safe bowl. Microwave it for 4-6 minutes, whisking well after each minute. When the mixture is thick, add the extracts and untoasted coconut. Pour over the cooled brownies. Chill until firm, about 2 to 4 hours.
- To make the mousse, place chocolate chips in a medium microwave-safe bowl.Add 1/3 cup of cream and microwave, stopping to stir at 30-second intervals, until melted and smooth. Cool to room temperature.
- Place cold water in a small dish and sprinkle gelatin over it to soften for 10 minutes. Heat it for 15-25 seconds in the microwave and whisk till gelatin is dissolved. Beat the remaining 2/3 cups whipping cream and powdered sugar adding the gelatin mixture and vanilla extract before stiff peaks are reached. Fold the cream into the chocolate mixture and pour over the coconut filling. Chill until set, about 6 hours or overnight.
- Make whipped cream topping: Whip cream and powdered sugar, then add the vanilla and Whip-It and continue beating until stiff peaks form. Top the cake with the whipped cream and sprinkle with toasted coconut.
Serving Size:1 slice
Amount Per Serving: Calories: 412 Total Fat: 30g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 84mg Sodium: 139mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 2g Sugar: 28g Sugar Alcohols: 0g Protein: 5g