Coconut Brownie Cake
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. It’s one exquisite dessert.
A Coconut Cream Cake is a dream come true for both brownie and coconut lovers. I served this to my book club, and one of my friends raved, “Oh, there’s a brownie layer!” Yes, there is!
Why You Must Make
- If you love coconut and brownies, this recipe is your dream come true!!
- It’s a showstopper, so save it for when you need an impressive dessert.
- If you need to serve a crowd, this dessert will serve a lot—a small slice will satisfy most everyone’s sweet tooth.
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!
- I used this brownie recipe and baked it for 40 minutes. Note: this brownie recipe does not work well at higher altitudes. You may use a box mix or any favorite recipe that will work in a 9-inch springform pan.
- Use a springform pan so the sides can be easily released to cut and serve.
- PRO-Tip: Coconut milk is different from coconut cream, so check your label before purchasing. It will need to be whisked before measuring as the fat separates from the whey.
- PRO-Tip: Using a chilled bowl to whip the cream will stabilize the whipped cream, keeping it from separating for a longer period than if using a room temperature bowl. Also, if sweetening your cream with powdered sugar, the cornstarch in the sugar also helps stabilize the cream.
- If you’d like, use unsweetened coconut flakes for garnishing. The larger pieces make a striking presentation. But for the coconut filling, grocery store sweetened angel flake coconut works best.
- Use a small offset spatula to layer the coconut cream and mousse. It helps make a level, smooth surface.
- You can make, cool, and wrap the brownie in the springform pan with plastic wrap or foil the day before you make the other layers. There are a lot of steps and layers to make and chill and this will eliminate one step on assembly day.
Frequently Asked Questions
No, though they are both made with water and coconut. Coconut milk is made by simmering equal parts fresh or dried coconut and water, then straining.
Coconut cream is made in a similar fashion, but using 4 parts coconut to 1 part water, making a richer, thicker product.
Mousse made with eggs is richer and silkier, but most of the time, the eggs are used raw, so there’s a slight chance of salmonella bacteria from the uncooked eggs.
Mousse made with gelatin is still rich, and safer if feeding those at high risk like the very young, very old, or immune suppressed.
You May Also Like:
- Coconut Cream Cake from Melissa’s Southern Style Kitchen
- Coconut Macaroons
- Italian Cream Cake
- Coconut Cupcakes with Cream Cheese Frosting
- More of my Delicious Cake Recipes
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 or coconut flakes (I used the latter)
- 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 it until the 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.
Make the brownie base the day before so you don't have to make all the layers in one day.
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Serving Size:1 slice
Amount Per Serving: Calories: 444Total Fat: 32gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 84mgSodium: 159mgCarbohydrates: 38gFiber: 3gSugar: 31gProtein: 5g
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