Coconut-Key Lime Mini Mousse Cakes

• Cakes
• 2 qt. White cake mix
• 1 cup Jell-O Lime Jelly Powder
• 3-1/2 cups cold water
• Mousse
• 3-1/2 cups canned coconut milk
• 2 cups whipping cream
• 2 cups Jell-O Vanilla Instant Pudding
• 2 tsp. key lime zest
• 1-1/3 cups key lime juice
• 2-1/2 qt. Prepared whipped topping, divided
• 1/4 cup flaked coconut

1. Batter: Beat cake mix and jelly powder with mixer fitted with paddle attachment on low speed 20 sec.
2. Gradually beat in water until blended, stopping occasionally to scrape bowl and paddle.
3. Use #16 scoop to portion 1-3/4 oz.
4. (50 g) batter into each of 40 (2-1/2-inch) panettone paper molds (or into each of 10 molds for trial recipe).
5. Bake in 300 degrees F-convection oven 13 to 15 min.
6. or until toothpick inserted in centres comes out clean.
7. Cool completely.
8. Mousse: Beat coconut milk, whipping cream and pudding mix with mixer fitted with whisk attachment on low speed just until blended.
9. Beat on high speed 2 min., stopping occasionally to scrape bowl.
10. Blend in zest and juice.
11. Fold in 2 qt.
12. (2 L) whipped topping (or 2 cups 500 mL whipped topping for trial recipe).
13. Spoon into pastry bag fitted with plain tip; pipe about 1/4 cup (60 mL) Mousse onto top of each cake.
14. Level tops with spatula.
15. Refrigerate 2 hours or until firm.
16. For each serving: Top 1 cake with about 2 tsp.
17. (10 mL) of the remaining whipped topping and about 1/4 tsp.
18. (1 mL) coconut.

cakes, white cake mix, cold water, mousse, coconut milk, whipping cream, lime zest, lime juice, topping, flaked coconut

Taken from www.kraftrecipes.com/recipes/coconut-key-lime-mini-mousse-cakes-116503.aspx (may not work)