Coconut–Lime Cloud Cake with Milk-Chocolate Mousse
Martin Isaksson, adapted by JojoM
Coconut dacquoise, silky milk-chocolate mousse, and a bright lime panna cotta core—finished with a dark-chocolate velvet spray. Elegant, zesty, show-stopping.
Coconut–Lime Cloud Cake with Milk-Chocolate Mousse ☁️🍈🍫
Imagine the perfect balance between tropical coconut, bright lime, and silky milk chocolate—all wrapped up in a cloud-like entremet. This Coconut–Lime Cloud Cake is pure elegance: a coconut dacquoise base and top, a zesty lime panna cotta core, and a luscious milk-chocolate mousse encasing it all. Finished with a dark-chocolate velvet spray, it’s a patisserie showpiece that’s as striking as it is delicious.
This recipe by Martin Isaksson, adapted by JojoM, is for the modern home baker who wants to impress—whether for a dinner party or a special celebration. 🌿✨
Layers of Perfection 🎂
Each bite reveals a contrast of textures and flavors—the chew of coconut dacquoise, the tangy brightness of lime, and the creamy depth of milk chocolate. The velvet spray coating replaces traditional mirror glaze for a refined, professional finish that feels straight from a Parisian boutique.
The secret? A smooth, frozen surface and a precise temperature (around 45–50°C) for the cocoa butter–chocolate mixture. The result is a velvety, matte chocolate finish that looks as luxurious as it tastes.
The Star Elements 🌴🍋
- Coconut Dacquoise: A light, chewy almond-coconut base that anchors the cake.
- Lime Panna Cotta Insert: Refreshing and citrusy, perfectly balancing the sweetness.
- Milk-Chocolate Mousse: Rich yet airy, made with whipped cream and melted chocolate.
- Velvet Spray Finish: A dark-chocolate and cocoa butter mix for that irresistible soft texture.
Each layer freezes beautifully, allowing you to prepare ahead and assemble with ease.
Pro Pastry Tips 💡
✅ Spray Temperature: Keep your chocolate–cocoa butter mix between 45–50°C for an even, velvet-like finish.
✅ Perfect Dacquoise: Don’t overbake—it should be just set and slightly golden for that ideal chew.
✅ Clean Layers: Slightly chill the mousse before assembly to hold its shape when layering.
✅ Fresh Zest: Grate lime zest directly over your bowl to capture the essential oils.
Serving & Presentation 🍰
After unmoulding, spray the frozen cake evenly for that flawless velvet effect. Garnish with thin lime slices or edible gold leaf for an extra touch of sophistication. Defrost overnight in the fridge for clean, creamy slices that cut like silk.
Serve chilled for the ultimate balance of cool lime freshness and milk-chocolate indulgence.
Why You’ll Love It ❤️
- A stunning modern patisserie entremet that feels professional yet achievable.
- Combines tropical and citrus notes in harmony with milk chocolate.
- Perfect for make-ahead celebrations—freeze, spray, defrost, and serve.
- Gluten-light and texturally diverse, with every forkful offering something new.
This Coconut–Lime Cloud Cake is proof that patisserie can be both refined and deeply comforting—a tropical dream with a chocolate soul. 🍫🌿
Inspired by Martin Isaksson’s “New Classics” — adapted and reimagined by JojoM for RecipeShare.
Coconut–Lime Cloud Cake with Milk-Chocolate Mousse
Martin Isaksson, adapted by JojoMCoconut dacquoise, silky milk-chocolate mousse, and a bright lime panna cotta core—finished with a dark-chocolate velvet spray. Elegant, zesty, show-stopping.
Chef's Tips
Spray the chocolate–cocoa butter mix at about 45–50°C onto a fully frozen cake for a fine velvet finish.
Bake dacquoise until just set and lightly golden; overbaking dries it out.
Chill the mousse slightly before assembly so it thickens and holds layers cleanly.
Zest limes directly over the bowl to capture fragrant oils.
Tools Used
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Ingredients
Lime Panna Cotta
Coconut Dacquoise
Milk-Chocolate Mousse
Velvet Spray Mixture
Assembly & Garnish
Instructions
Make the Lime Panna Cotta (Insert)
- 1
In a small pan, combine lime purée, zest, milk, cream, and sugar; bring to a gentle simmer over low heat for 10 minutes.
- 2
Remove from heat; cool to about 50°C, then stir in softened gelatine to dissolve.
- 3
Pour into an 18 cm mould; freeze until solid, at least 4 hours.
Bake the Coconut Dacquoise
- 1
Heat oven to 180°C (160°C fan) / 350°F. Line two 20 cm cake tins with silicone baking paper.
- 2
Whisk egg whites with caster sugar to a firm, glossy meringue.
- 3
In a bowl, combine coconut, almond meal, and icing sugar. Fold gently into the meringue.
- 4
Divide between tins; level. Bake 15–20 minutes until just set and lightly golden.
- 5
Unmould, cool on wire racks, and reserve.
Prepare the Milk-Chocolate Mousse
- 1
In a bain-marie, heat sugar, water, lightly whisked eggs and yolks to 84°C, stirring constantly; transfer to mixer and whisk until pale and airy.
- 2
Bring cream [1] just to a boil; add softened gelatine to dissolve.
- 3
Pour hot cream over chopped milk chocolate; blend until smooth.
- 4
Fold the chocolate base into the aerated egg mixture, then fold in softly whipped cream [2]. Keep cool but pourable.
Mix the Velvet Spray
- 1
Melt dark chocolate and cocoa butter together in a bain-marie.
- 2
Use while fluid and about 45–50°C in a food-safe spray gun/airbrush.
Assemble & Finish
- 1
Lightly butter a 20 cm cake ring; line with silicone baking paper and set on a tray.
- 2
Place one dacquoise disc inside; fill the ring two-thirds with mousse.
- 3
Press the frozen panna cotta insert into the mousse; top with the second dacquoise disc.
- 4
Cover with more mousse, reserving a little to pipe small “spikes” on top. Freeze cake solid; pipe spikes and freeze again.
- 5
Unmould the fully frozen cake and spray evenly with the chocolate–cocoa butter mixture for a velvet finish.
- 6
Decorate with thin lime slices. Defrost in the fridge before serving.
Comments & Reviews
Elise
10/12/2025
That velvet finish is stunning! Lime panna cotta really lifts the chocolate—kept slices super clean after an overnight chill.
Marco
10/12/2025
Baked the dacquoise 18 min for a soft chew. Spray step was easier than expected—froze solid and sprayed at ~48°C.
Priya
10/12/2025
Made it for a birthday—zesty, not too sweet. Next time I’ll add a touch more lime zest for extra pop.
Nutrition Facts
Serving Size: 1 slice (1/12 cake)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
