Anita Lam’s Coconut Mousse and Mango Jelly cake

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This combo was put together by Anita Lam from the BBC food porn group.  This really is a lovely combo.  I could literally eat the whole cake!

It uses a genoise sponge for the base, coconut mousse for the filling and a mango jelly for the top.  I used my 8inch square aluminium push pan but next time I will add a piece of baking paper to the bottom so I can remove the cake easily.


Genoise Sponge


2 Eggs

60g sugar

50g SR flour

20g Melted butter


Beat eggs and sugar until ribbon stage, then fold in flour.  Add some of the egg yolk mixture to the butter and mix well.  Then add the butter mixture into the egg yolk mixture and fold in.  Pour into an 8inch square tin, bake for 15mins at 180 fan assisted.

The original recipe originated from Mandy Chew but Anita scaled it down.

The Coconut Mousse

1/4 cup of cold water

1 1/2 tablespoons unflavoured powdered gelatin

1 1/2 cups unsweetened canned coconut milk

1/2 cup, plus 1 tablespoon of sugar

2 teaspoons coconut rum ( I had none so left this out)

Pinch of fine sea salt

1 1/2 cups heavy cream

The coconut mousse part came from this recipe, please click to view the method:


The Mango Jelly Topping

This came from Mandy Chew but unfortunately I cannot link to the recipe as I cannot find it on here blog.

150g mango puree (I used tinned mango)

1 tbsp gelatine

4 tbsp water


Place the gelatine in the cold water for a few minutes.  The gelatine will absorb all the water.  Meanwhile puree your mango.  Warm the gelatine up, I put in the microwave on 300watts for about 30secs.  Add the gelatine to the puree and mix well, I added the gelatine to the blender and gave it a quick whisk.  Then pour on top of the coconut mousse once it is set.  Place back in the fridge for a couple of hours.


I must make an edit to this, as I have only just realised that Anita’s original cake had 4 layers.  There was a mango mousse layer too.

If you wish to add this layer here is the recipe she used:

anita mousse
Photo and cake by Anita Lam, Genoise Base, coconut mousse, mango mousse and mango jelly topping


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