How To Prepare La Madeleine Coconut Cream Cake Recipe?
- 16 oz White Cake Mix
- 1.5 Cup Granulated Sugar
- 2 Cup Buttermilk
- 4 Large Eggs
- 12 oz Sweetened Flaked Coconuts
- 1 tbsp Almond Extract
- 3 Cup Whole Milk
- 1 tbsp Vanilla Extract
- 5-7 oz Mascarpone Cheese
- 3 oz Coconut Custard Mix
- 3 Cup Canola Oil
- 1/2 Cup Heavy Cream
Step By Step Instructions:
Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: Grease 8 inch round cake pan and set aside.
Step 3: In a large bowl, combine flour, sugar and baking powder. Mix until combined.
Step 4: In a separate medium sized bowl, combine egg whites and cream of tartar. Separate egg whites from yolks and set aside in fridge.
Step 5: Whisk buttermilk and vanilla in a large bowl until well combined.
Step 6: Add buttermilk mixture to flour mixture. Stir until combined.
Step 7: Slowly add oil, egg yolks and coconut powder to flour mixture and fold until creamy-smooth.
Step 8: Add mascarpone cheese, almond extract and vanilla extract to cream mixture and combine. Add coconut custard mix last.
Step 9: Add wet batter to dry batter and mix until combined.
Step 10: Mix egg whites and cream of tartar in a separate bowl until stiff peaks form. Fold egg whites into batter.
Step 11: Pour batter into cake pan and bake for 45-50 minutes or until done.
Step 12: Let cool completely before frosting.
Step 13: Add heavy cream to mascarpone mixture again. Add coconut custard mix to heavy cream and stir until combined.
Step 14: Spread mascarpone mixture on cake and top with flaked coconuts.
Step 15: Refrigerate for at least 12-24 hours before serving.
Nutrition Facts Of La Madeleine Coconut Cream Cake Recipe
Why Is My Coconut Cake Dry?
All-purpose flour, also known as bread flour, can leave batters dense and dry. To counteract this, use cake flour to make your La Madeleine Coconut Cream Cake Recipe! This will give you a lighter texture and more delicate crumb.
What Is A Substitute For Coconut Milk?
Canned, unsweetened coconut milk can be substituted with evaporated milk or blended canned coconut cream.
For a different flavor, use ½ cup (120 mL) vanilla yogurt mixed with ½ cup unwhipped whipping cream.
Can You Use Coconut Milk In A Sponge Cake?
Yes, With eggs, sugar, and flour as the ingredients, this recipe should be quite familiar. The only difference is that coconut milk replaces the whole milk or cream of a traditional cake.
This can lead to some interesting results. First, we expected it to have a very similar taste to the cake made with whole milk or cream.
However, when we actually baked and tasted the cakes they seemed remarkably different in flavor and texture.
Can You Freeze?
Yes, you can freeze la madeleine coconut cream cake recipe. Preheat your oven to 350 degrees and bake the cake for 25 minutes.
Please keep it in the refrigerator overnight so it will be chilled when you want to serve it.
How To Freeze?
1. Preheat the oven to 350 degrees F.
2. Add all ingredients, except for the cake layers, to a food processor and give the mixture one last pulse before placing it in a bowl.
3. pour batter into greased round cake pans and bake for 30-35 minutes or until the cake is golden brown on top and pulls away from the sides of the pan.
4. Cool completely before removing from the pan and frosting.
In the above la madeleine coconut cream cake recipe, you will only taste the chocolate flavor because sugar is not used in this recipe.
But if you want to increase its sweetness, add sugar and milk. After adding milk and sugar, also add lemon juice or extract.