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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.

Ingredients

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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

Find it online: https://jedentaglecker.com/gateau-fondant-noix-de-coco-recipe/