La Madeleine Coconut Cream Cake is a slice of heaven on a plate. With its moist and tender layers, velvety coconut cream, and a hint of tropical flavor, it’s no wonder this dessert has captured the hearts of many. In this article, we’re going to unveil the secrets behind this delectable treat, step by step.
Whether you’re an experienced baker or a novice in the kitchen, you’ll be able to create a masterpiece that will leave your taste buds dancing and your guests begging for seconds.
Ingredients
For the Cake
-
- 1 cup of unsalted butter (2 sticks)
- 2 cups of granulated sugar
- 4 large eggs
- 3 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of buttermilk
- 1 teaspoon of vanilla extract
- 1 cup of sweetened shredded coconut
For the Coconut Cream Filling
-
- 1 can (14 ounces) of sweetened condensed milk
- 1 can (13.5 ounces) of unsweetened coconut milk
- 1 cup of heavy cream
- 1 cup of sweetened shredded coconut
For the Whipped Cream Topping
-
- 2 cups of heavy cream
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of sweetened shredded coconut (for garnish)
Step-by-Step Instructions
For the Cake
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk and vanilla extract. Begin and end with the dry ingredients. Mix until just combined.
- Fold in the shredded coconut.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
For the Coconut Cream Filling
- In a medium saucepan, combine the sweetened condensed milk and coconut milk. Heat over medium heat until it starts to simmer.
- Remove from heat and stir in the heavy cream and shredded coconut.
- Let the mixture cool to room temperature, then refrigerate until it thickens and chills, typically for about 2 hours.
For the Whipped Cream Topping
- In a chilled mixing bowl, whip the heavy cream until it starts to thicken.
- Gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form.
Assembling Your La Madeleine Coconut Cream Cake
- Place one layer of cake on a serving platter.
- Spread a generous layer of coconut cream filling over the cake.
- Repeat with the second layer of cake and another layer of coconut cream.
- Top with the third layer of cake.
- Frost the entire cake with the whipped cream topping.
- Garnish with sweetened shredded coconut.
- Refrigerate your masterpiece for at least an hour before serving.
Why La Madeleine Coconut Cream Cake?
This cake is a celebration of flavors and textures. The moist and tender cake layers provide the perfect canvas for the rich and creamy coconut filling. The sweetened shredded coconut adds a delightful crunch, while the whipped cream topping adds a light and airy contrast. It’s a symphony of taste and texture that will leave you craving for more.
Conclusion
The La Madeleine Coconut Cream Cake is a dessert that transports you to a tropical paradise with every bite. Its harmonious blend of flavors and textures makes it a favorite at any gathering. Whether you’re celebrating a special occasion or simply craving a slice of heaven, this recipe is your ticket to sweet satisfaction.
So, roll up your sleeves, put on your apron, and get ready to create a masterpiece that will have everyone singing your praises. Happy baking!
La Madeleine Coconut Cream Cake Recipe
Ingredients
For the Cake
- 1 cup of unsalted butter 2 sticks
- 2 cups of granulated sugar
- 4 large eggs
- 3 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of buttermilk
- 1 teaspoon of vanilla extract
- 1 cup of sweetened shredded coconut
For the Coconut Cream Filling
- 1 can 14 ounces of sweetened condensed milk
- 1 can 13.5 ounces of unsweetened coconut milk
- 1 cup of heavy cream
- 1 cup of sweetened shredded coconut
For the Whipped Cream Topping
- 2 cups of heavy cream
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of sweetened shredded coconut for garnish
Instructions
For the Cake
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk and vanilla extract. Begin and end with the dry ingredients. Mix until just combined.
- Fold in the shredded coconut.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
For the Coconut Cream Filling
- In a medium saucepan, combine the sweetened condensed milk and coconut milk. Heat over medium heat until it starts to simmer.
- Remove from heat and stir in the heavy cream and shredded coconut.
- Let the mixture cool to room temperature, then refrigerate until it thickens and chills, typically for about 2 hours.
For the Whipped Cream Topping
- In a chilled mixing bowl, whip the heavy cream until it starts to thicken.
- Gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form.
