Welcome to a delightful culinary journey where we'll dive into recreating the iconic Coconut Cream Cake inspired by the beloved La Madeleine's recipe. If you've ever visited a La Madeleine bakery and cafe, you might have experienced their divine Coconut Cream Cake, known for its light, fluffy texture, and rich, creamy filling. Today, we're going to explore how to make this sumptuous dessert at home, ensuring every bite transports you to a little piece of French culinary heaven.
Understanding the Charm of Coconut Cream Cake
Before we start with the recipe, let's delve into what makes the Coconut Cream Cake so special:
- Texture: The cake layers are incredibly soft, making the cake melt in your mouth.
- Filling: A rich, velvety coconut custard that provides an intense, yet not overly sweet flavor.
- Topping: Whipped cream and toasted coconut flakes add a delightful crunch and flavor contrast.
Ingredients for La Madeleine Inspired Coconut Cream Cake
Cake Layer:
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1⁄2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1.5 cups coconut milk
Coconut Custard Filling:
- 2 cups coconut milk
- 1⁄2 cup sugar
- 4 large egg yolks
- 1⁄4 cup cornstarch
- 1 teaspoon vanilla extract
- 1⁄2 cup heavy cream
Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup sweetened shredded coconut (for toasting)
Step-by-Step Preparation
1. Preparing the Cake Layers
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans with parchment paper and grease:
- Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- Sift together flour and baking powder, then gradually mix into the wet ingredients alternating with coconut milk. Add shredded coconut and vanilla extract.
- Divide the batter evenly between the two pans. Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
2. Making the Coconut Custard Filling
- In a saucepan, heat coconut milk with sugar until simmering.
- Whisk egg yolks with cornstarch in a bowl. Gradually add some of the hot milk mixture to temper the eggs.
- Pour the egg mixture back into the saucepan, cook until thick, stirring constantly. Remove from heat, stir in vanilla, then cool, stirring occasionally to prevent a skin from forming.
3. Assembly of the Cake
- Once cooled, slice each cake layer horizontally to create four layers.
- Place the first layer on your serving plate, spread a generous amount of custard, then repeat with remaining layers.
4. Topping and Decoration
- Whip heavy cream with powdered sugar until stiff peaks form. Spread over the top and sides of the cake.
- Toast the shredded coconut in a pan or oven until golden brown. Sprinkle over the whipped cream.
Serving and Storage
- Serve immediately or chill for a few hours to set the cake. It can be stored in the refrigerator for up to 3 days, though it’s best enjoyed fresh.
✨ Note: Make sure to cool the custard thoroughly to maintain the cake's structure when assembling.
⚠️ Note: Keep the cake refrigerated if not consumed within a few hours to preserve its texture and freshness.
There you have it – your homemade La Madeleine-inspired Coconut Cream Cake. Each slice promises a blend of textures and flavors reminiscent of a Parisian patisserie. The journey from ingredients to the final product is not just about creating a dessert but crafting an experience, one that blends simplicity with sophistication. Enjoy the process, the taste, and share this delightful creation with friends and family.
Can I make this cake ahead of time?
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Yes, you can assemble the cake a day ahead. Store it in the refrigerator to allow the flavors to meld together, making the cake even more delicious.
What can I use instead of coconut milk?
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If you’re allergic to coconut or simply want a different flavor profile, you can substitute with whole milk or cream, but it will alter the flavor significantly.
How do I toast coconut at home?
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Toast coconut either in the oven at 350°F (175°C) for about 5-10 minutes, stirring frequently, or in a dry pan over medium heat until it turns golden brown.
Can I freeze Coconut Cream Cake?
+Yes, you can freeze it. However, freeze it without the whipped cream topping. Add the topping after thawing for the best texture.
