This coconut raspberry mousse cake is a tropical twist on a classic dessert. With a food processor, blend graham crackers, sugar, and melted butter to make the crust. For the mousse, blend fresh raspberries, coconut cream, and cream cheese until smooth. Fold in whipped cream and pour the mixture over the crust. Chill the cake for a few hours before serving. The result is a creamy and fruity cake with a hint of coconut flavor that will transport you to a tropical paradise.
