Malibu Coconut Cake with Strawberry Rose and Citrus Mousse

A delicate coconut cake topped with a smooth Malibu-infused mousse, garnished with a strawberry rose and a vibrant citrus wheel for a refreshing tropical finish.

Steps

1. Preheat oven to 175°C (350°F). 2. In a bowl, mix flour, shredded coconut, and sugar. 3. Add egg, coconut milk, and melted butter; stir until smooth. 4. Pour batter into a small cake ring or ramekin and bake for 12-15 minutes. 5. Soak gelatin sheet in cold water for 5 minutes. 6. Whip heavy cream with powdered sugar until soft peaks form. 7. Warm Malibu slightly and dissolve the gelatin in it. 8. Gently fold Malibu-gelatin mixture into whipped cream to form mousse. 9. Once cake cools, spread mousse evenly on top and refrigerate for 1 hour. 10. Arrange strawberry slices in a rose shape on the mousse. 11. Place citrus wheel beside the strawberry rose as garnish. 12. Serve chilled and enjoy the tropical flavors.

For the Coconut Cake: - 40g all-purpose flour - 20g shredded coconut - 1 tbsp sugar - 1 egg - 20ml coconut milk - 10g butter, melted For the Malibu Mousse: - 50ml heavy cream - 15ml Malibu rum - 10g powdered sugar - 2g gelatin sheet For Garnish: - 3 thin strawberry slices - 1 thin citrus wheel (lime, orange, or grapefruit)