Coconut-Key Lime Mini Mousse Cakes

Coconut-Key Lime Mini Mousse Cakes
40 servings


Ingredients Weights Measures
White cake mix 2-1/2 lb. 2 qt. + 1/2 cup
lime-flavored gelatin 8 oz. 1 cup
cold water 28 fl oz 3-1/2 cups
canned coconut milk 28 fl oz 3-1/2 cups
whipping cream 16 fl oz 2 cups
JELL-O Vanilla Instant Pudding 14 oz. 2 cups
lime zest - 2 tsp.
key lime juice 10 fl oz 1-1/3 cups
whipped topping, divided 1-1/2 lb. 2-1/2 qt.
BAKER'S ANGEL FLAKE Coconut, toasted 3/4 oz. 1/4 cup


BEAT cake mix and dry gelatin mix with mixer fitted with paddle attachment on low speed 20 sec. Gradually add water, beating until well blended and stopping occasionally to scrape bowl and paddle. Use #16 scoop to portion 1-3/4 oz. batter into each of 40 (2-1/2-inch) panettone paper molds (or into each of 10 molds for trial recipe). Bake in 300ºF convection oven 13 to 15 min. or until toothpick inserted in centers comes out clean. Cool completely.

BEAT coconut milk, whipping cream and dry pudding mix with mixer fitted with wire whisk attachment on low speed just until blended. Beat on high speed 2 min., stopping occasionally to scrape bowl. Blend in zest and juice. Fold in 2 qt. whipped topping (or 2 cups whipped topping for trial recipe). Spoon into pastry bag fitted with plain tip; pipe about 1/4 cup Mousse onto top of each Cake. Level tops with spatula. Refrigerate 2 hours or until firm.

FOR each serving: Top 1 Cake with about 2 tsp. of the remaining whipped topping and about 1/4 tsp. coconut.

Kraft Kitchens Tips

Make Ahead
Cakes can be baked ahead of time. Wrap tightly in plastic wrap (or place airtight container) and freeze up to 1 month. Remove from freezer as needed and place in cooler to thaw. Top with Mousse, then refrigerate until firm. Continue as directed.
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