Coconut Cake with Chocolate Mousse Layers

This cake is a rockstar and it gets a 9, maybe higher. Just like me, HA, just kidding. I found the original recipe on cookingclassy.com. So, in Sunday School I was talking with some fantastic ladies in my ward and we were brainstorming about coconut cakes. We decided chocolate mousse would be fun between the layers, so I gave it a try, and it’s a winner. First, it only needs about 75% of the frosting recipe if you don’t put the frosting in between the cake layers and use an alternative layer filling like I did. Also, I only had 2 9-inch cake pans on hand, so I used those (I cut each one in half when I was layering the mousse), but the outside was too well done so I had to take a bread knife and carefully trim around the edges, which was a pain. Next time, I’ll do 3 full layers with 3 separate pans that are shorter and will cook better and then use 100% of the chocolate mousse in the cake so the layer is thicker. The cake texture is perfect.
I put my changes below in bold.
Coconut Cake
Ingredients

• 3 cups (360g) cake flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 cups (396g) granulated sugar I decreased this by about 1/4 cup and it was plenty sweet. Next time,  I’m going to try doing 1 2/3 cups
• 3/4 cup unsalted butter, at room temperature  I decresed this by 1 Tbs.
• 1/4 cup canola oil I increased this by 1 Tbs. and just did 1/3 cup
• 1 1/3 cups well shaken canned coconut milk, at room temperature* I did about 50% full fat becuase I had leftovers and 50% lite coconut milk
• 2 large eggs, at room temperature, yolks and whites separated
• 1 tsp coconut extract I did 1 1/2 tsp. (maybe a bit more) instead and this was perfect
• 1/2 tsp vanilla extract I would increase this by 1/2 tsp.
• 4 large egg whites, at room temperature
• 1/8 tsp cream of tartar Coconut Cream Cheese Frosting
  
• 12 oz. cream cheese, nearly at room temperature
• 3/4 cup unsalted butter, at room temperature
• 1 tsp coconut extract I did 1 1/2 tsp.-1 3/4 tsp.
• 5 cups (596g) powdered sugar I decreased this slightly, and it would have been find with 4 cups
• 1 1/2 cups shredded coconut I increased this to 2 cups and toasted mine

Instructions can be found below:
recipe retrieved 1/18/15 from http://www.cookingclassy.com/2014/02/coconut-cake/

Essentially, you combine the fats, sugar, and egg yolks and add in the extracts. You sift the flour and other dry  ingredients. You whip the 6 egg whites with the cream of tartar. Then, you add the flour, in 4ths, alternately with the coconut milk, in 3rds.  Then you fold in the whipped egg whites. You bake it in 3 9 inch round cake pans at 350 for about 20 minutes—watch them carefully.

Chocolate  Mousse—this is the one I use in all my cakes. For this cake, I only used about 60% of the mousse, and it could have used more.
1 lb. Semi sweet chocolate I used 75% dark and 25% milk, and the Callebaut callets work great
2 eggs
2 egg yolks
2 cups whipping cream
6 T. confectioner's sugar I leave this out
4 egg whites
2 tsp. vanilla this is my addition
Soften chocolate in top of double boiler, over simmering water. Let cool to lukewarm. Add 2 whole eggs and mix well. Add yolks and mix until thoroughly blended. Whip cream with confectioner's sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and egg whites into chocolate mixture. Fold in remaining whipped cream and egg whites until completely incorporated.
Important note about making mousse. I learned the hard way that you have to have everything ready to combine. In order words, as soon as the chocolate is slightly cooled, put those eggs in, and then as soon as that is done have your egg whites and cream ready. This is the only way to get a smooth mousse.