brownie cake with coconut cream and chocolate mous

Ingredients For brownie cake with coconut cream and chocolate mous

• 1

  recipe of your favorite brownies (baked in a greased 9-inch springform pan)
• FOR THE COCONUT CREAM FILLING
• 1 1/2 c

  half-and-half
• 1 1/2 c

  coconut milk
• 2

  eggs
• 3/4 c

  sugar
• 1/4 c

  plus 4 teaspoons cornstarch
• 1/4 tsp

  salt
• 3/4 c

  flaked coconut
• 1/4 tsp

  coconut extract
• 1/4 tsp

  vanilla extract
• FOR THE CHOCOLATE MOUSSE
• 4 oz

  semi-sweet chocolate chips
• 1/3 tsp

  vanilla extract
• 1 c

  chilled whipping cream
• 2 Tbsp

  powdered sugar
• 1/2 tsp

  gelatin
• 1 1/2 tsp

  cold water
• FOR THE WHIPPED CREAM TOPPING:
• 3/4 c

  chilled heavy whipping cream
• 1/4 c

  powdered sugar
• 1/2

  envelope of whip-it (whipped cream stabilizer), optional
• 1 tsp

  vanilla
• toasted coconut