Gâteau Fondant Noix de Coco Recipe

Introduction

This Gâteau fondant noix de coco is a rich and moist coconut cake that melts in your mouth. With its creamy texture and delicate coconut flavor, it’s perfect for any occasion or a special treat with tea or coffee.

Ingredients

• 1 cup full-fat coconut milk
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ cup unsalted butter (softened)
• 3 large eggs
• 1 cup unsweetened shredded coconut

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and grease a round baking pan.
2. Step 2: In a large bowl, cream the softened butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
3. Step 3: In another bowl, whisk together the flour and baking powder. Gradually add this to the butter mixture, alternating with the coconut milk, until fully combined.
4. Step 4: Gently fold in the shredded coconut to keep the batter light and airy.
5. Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• For extra coconut flavor, toast the shredded coconut lightly before folding it into the batter.
• Use lime zest in the batter to add a fresh, citrusy note.
• Swap full-fat coconut milk with almond milk for a lighter version, though the texture may be less rich.
• If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices gently in a microwave for 10-15 seconds or serve at room temperature for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded sweetened coconut instead of unsweetened?

Yes, but keep in mind that sweetened coconut will add extra sweetness, so you might want to slightly reduce the sugar in the recipe.

Is this cake suitable for freezing?

Absolutely. Wrap the cooled cake tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Gâteau Fondant Noix de Coco Recipe

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★★★★★

4.9 from 86 reviews

This Gâteau fondant noix de coco is a rich and moist coconut-flavored cake featuring full-fat coconut milk and shredded coconut. Perfectly tender with a delicate crumb, it’s a delightful dessert that blends tropical flavors with a classic French cake technique.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Ingredients

• 1 cup full-fat coconut milk
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ cup unsalted butter (softened)
• 3 large eggs
• 1 cup unsweetened shredded coconut

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (180°C) and grease a round baking pan to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is smooth and creamy. This forms the base of the cake batter.
3. Add Eggs: Incorporate the eggs one at a time, ensuring each is well mixed before adding the next to maintain a smooth batter texture.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
5. Combine Mixtures: Gradually add the flour mixture to the creamed butter mixture, alternating with the coconut milk. This process helps achieve a light, smooth batter without overmixing.
6. Fold in Coconut: Gently fold the unsweetened shredded coconut into the batter, preserving the fluffiness and ensuring even distribution.
7. Bake the Cake: Pour the finished batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely, allowing the texture to set properly before serving.

Notes

• Use full-fat coconut milk for a richer flavor and moist texture.
• Ensure butter is softened to room temperature for easier creaming.
• Do not overmix the batter to keep the cake light and tender.
• If you prefer a more pronounced coconut flavor, lightly toast the shredded coconut before folding it in.
• The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• Serve with fresh fruit or a dollop of whipped cream for an extra special touch.

Keywords: coconut cake, gâteau fondant, fondant noix de coco, coconut dessert, French cake, moist coconut cake