Coconut-Key Lime Mini Mousse Cakes

Coconut-Key Lime Mini Mousse Cakes
Yield:
40 servings, 1 cake (121 g) each

Ingredients

Ingredients Weights Measures
Cakes
White cake mix 2 lb. [1.1 kg] 2 qt. [2.1 L]
Jell-O Lime Jelly Powder 8 oz. [225 g] 1 cup [250 mL]
cold water 28 fl oz 3-1/2 cups [875 mL]
Mousse
canned coconut milk 28 fl oz 3-1/2 cups [875 mL]
whipping cream 16 fl oz [450 g] 2 cups [500 mL]
Jell-O Vanilla Instant Pudding 14 oz. [400 g] 2 cups [500 mL]
key lime zest 8 g 2 tsp. [10 mL]
key lime juice 10 fl oz 1-1/3 cups [325 mL]
Prepared whipped topping, divided 1 lb. [675 g] 2-1/2 qt. [2.5 L]
flaked coconut 3/4 oz. [20 g] 1/4 cup [60 mL]
Cakes
White cake mix 10 oz. [285 g] 2 cups [530 mL]
Jell-O Lime Jelly Powder 2 oz. [60 g] 1/4 cup [60 mL]
cold water 7 fl oz 3/4 cup [205 mL]
Mousse
canned coconut milk 7 fl oz 3/4 cup [205 mL]
whipping cream 4 fl oz 1/2 cup [125 mL]
Jell-O Vanilla Instant Pudding 3-1/2 oz. [100 g] 1/2 cup [125 mL]
key lime zest 2 g 1/2 tsp. [2 mL]
key lime juice 2-1/2 fl oz 1/3 cup [75 mL]
Prepared whipped topping, divided 6 oz. [170 g] 2-1/2 cups [625 mL]
flaked coconut 5 g 1 Tbsp. [15 mL]

Directions

Batter: Beat cake mix and jelly powder with mixer fitted with paddle attachment on low speed 20 sec. Gradually beat in water until blended, stopping occasionally to scrape bowl and paddle. Use #16 scoop to portion 1-3/4 oz. (50 g) 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 centres comes out clean. Cool completely.

Mousse: Beat coconut milk, whipping cream and pudding mix with mixer fitted with 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. (2 L) whipped topping (or 2 cups [500 mL] whipped topping for trial recipe). Spoon into pastry bag fitted with plain tip; pipe about 1/4 cup (60 mL) 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. (10 mL) of the remaining whipped topping and about 1/4 tsp. (1 mL) coconut.

Kraft Kitchens Tips

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

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