Coconut-Key Lime Mini Mousse Cakes Recipe

Name: Coconut-Key Lime Mini Mousse Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cakes; 2 qt. White cake mix; 1 cup Jell-O Lime Jelly Powder; 3-1/2 cups cold water; Mousse; 3-1/2 cups canned coconut milk; 2 cups whipping cream; 2 cups Jell-O Vanilla Instant Pudding; 2 tsp. key lime zest; 1-1/3 cups key lime juice; 2-1/2 qt. Prepared whipped topping, divided; 1/4 cup flaked coconut

Servings: persons

Cakes
2 qt. White cake mix
1 cup Jell-O Lime Jelly Powder
3-1/2 cups cold water
Mousse
3-1/2 cups canned coconut milk
2 cups whipping cream
2 cups Jell-O Vanilla Instant Pudding
2 tsp. key lime zest
1-1/3 cups key lime juice
2-1/2 qt. Prepared whipped topping, divided
1/4 cup flaked coconut

1
Batter: Beat cake mix and jelly powder with mixer fitted with paddle attachment on low speed 20 sec.
2
Gradually beat in water until blended, stopping occasionally to scrape bowl and paddle.
3
Use #16 scoop to portion 1-3/4 oz.
4
(50 g) batter into each of 40 (2-1/2-inch) panettone paper molds (or into each of 10 molds for trial recipe).
5
Bake in 300 degrees F-convection oven 13 to 15 min.
6
or until toothpick inserted in centres comes out clean.
7
Cool completely.
8
Mousse: Beat coconut milk, whipping cream and pudding mix with mixer fitted with whisk attachment on low speed just until blended.
9
Beat on high speed 2 min., stopping occasionally to scrape bowl.
10
Blend in zest and juice.
11
Fold in 2 qt.
12
(2 L) whipped topping (or 2 cups [500 mL] whipped topping for trial recipe).
13
Spoon into pastry bag fitted with plain tip; pipe about 1/4 cup (60 mL) Mousse onto top of each cake.
14
Level tops with spatula.
15
Refrigerate 2 hours or until firm.
16
For each serving: Top 1 cake with about 2 tsp.
17
(10 mL) of the remaining whipped topping and about 1/4 tsp.
18
(1 mL) coconut.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cakes, 2 qt. White cake mix, 1 cup Jell-O Lime Jelly Powder, 3-1/2 cups cold water, and more.

Yes, Coconut-Key Lime Mini Mousse Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Key Lime Mini Mousse Cakes

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