Recipe courtesy of Easy Joe's

Easy Joe's Coconut Mousse Cake

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  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 30 min
  • Inactive: 2 hr
  • Yield: 8 servings
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1 cup shredded sweetened coconut

One 16-ounce packet pecan shortbread cookies

1 stick butter, melted


1 pound cream cheese

1 cup raw cane sugar

One 15-ounce can cream of coconut, such as Coco Lopez

1 1/2 ounces (1 shot) coconut rum, such as Malibu

3 teaspoons powdered gelatin

2 cups heavy whipping cream


  1. For the crust: In a food processor, mix the shredded coconut and pecan cookies. Slowly add the melted butter. Place the mixture into a 10-inch springform tin to form the crust.
  2. For the filling: In a mixer, soften the cream cheese and raw cane sugar until smooth. Slowly add the cream of coconut and rum. In a small bowl, mix the powdered gelatin and 1/4 cup water until firm and then microwave until it liquefies. Add the gelatin mixture to the cream cheese mixture. Add the heavy whipping cream until fully mixed. Pour into the prepared springform tin. Chill in the refrigerator for at least 2 hours.