Dessert Thursday

Dreaming of Kelela and coconuts.

As Thursday rolls around and you may have dozed off , as dreams of coconuts and Kelela may fill your mind.  Don't worry it's all good, we can make all  sweet dreams come true Commander.   Now for some of us, we may not be headed to an tropical island for vacation right now, except for maybe Monday nights.  But that does not mean you can’t have a taste of Hawaii, in your own home.  Unless the lazy Seal doesn't get up and make us any.  

Kelela

Desserts made from tropical fruits are sweetest in the summer, but this sweet treat is good any time of the time since we are not using fresh fruit.   It doesn't mean that it won't remind you of this breezy, faraway land it was inspired by or the person who inspired it.   


This dessert is a simple treat to make,  basically by transforming a simple store-bought pound cake and turning it into a decadent tropical delight.  This cake is constructed with a luscious coconut-lemon mousse and a sweetened coconut topping that will make you look like a rock star. 


Coconut-Lemon Mousse Cake

1 -15 oz can cream of coconut, 
1 envelope unflavored gelatin
1-16 oz frozen pound cake, not thawed
1-12 oz tub frozen whipped topping
1 1/2 cups sweetened coconut
2/3 cup lemon curd
 lemon slices for garnish

1. Coat an 8- or 9-in. springform pan with nonstick spray.
2. Scrape cream of coconut into a bowl. Sprinkle gelatin over 1/4 cup cold water in a medium saucepan. Let stand 1 minute, then stir with a heatproof plastic spatula over medium-low heat until gelatin completely dissolves and liquid begins to steam. Stir in 1/2 the cream of coconut, heat until warm, then stir into cream of coconut left in bowl. Refrigerate, stirring occasionally, 20 minutes or until consistency of egg whites.
3. Cut all the crust off pound cake so it looks like a yellow brick. Cut the cake in 18 equal slices, then cut each slice diagonally.  You will have 36 triangles. Cover bottom of pan with 1/2 the triangles, trim to fit as needed.
4. Stir a large spoonful of whipped topping into gelatin mixture. Fold in remaining topping until blended. Spoon 1-1/4 cup into a small bowl, cover, refrigerate and reserve. Fold 1/2 cup chopped coconut and lemon curd into remaining mousse.
5. Spoon 1/2 the mousse onto cake in pan; spread evenly. Top with remaining cake, cut to fit, then remaining mousse. Cover pan and refrigerate at least 5 hours or until mousse is firm.
6. To serve: Remove pan sides. Using large spatulas, lift cake off pan base onto serving platter. Stir reserved mousse to soften. Spread in a thin layer over cake. Press remaining coconut onto sides and sprinkle on top; garnish with lemon slices.