Coconut with Mango Mousse

My biggest fan Angela (God bless her!) has commissioned me for a new cake. I originally was going to make a coconut cake with passionfruit filling (sort of like this one). But when I made the filling, it really turned out unappetizing. The problem, I think, was the quality of the ingredients I was able to obtain. Often times, passionfruit juice is sold in cans--unless it is mixed with another kind of juice like Welch's makes. And the can imparts a very strong, very unpleasant metallic taste to the juice, which intensified in the cooking process.

So I dumped the whole thing and had to tell Angela, it was a no-go. I suggested mango instead, and she graciously agreed.

Then I got to scheming. Rather than a curd-type filling thickened with cornstarch, I wanted to make it lighter and less sweet. The cake was going to be made with cream of coconut not coconut milk, which makes it more moist, and with low-gluten cake flour, which gives it a lighter texture than regular flour. Knowing this, I decided to fill the fluffy coconut cake with an equally ethereal mousse made from real mangos.