Gâteau Fondant Noix de Coco Recipe
Introduction
This Gâteau fondant noix de coco is a moist and tender coconut cake that melts in your mouth. With rich coconut flavors and a delicate crumb, it’s perfect for a cozy dessert or afternoon treat.
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
- Step 1: Preheat the oven to 350°F (180°C) and grease a round baking pan.
- Step 2: In a large bowl, cream the softened butter and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Step 3: In another bowl, whisk together the flour and baking powder, then gradually add to the butter mixture, alternating with the coconut milk until fully combined.
- Step 4: Gently fold in the shredded coconut.
- Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Step 6: Allow to cool for 10 minutes before transferring to a wire rack.
Tips & Variations
- For extra coconut flavor, toast the shredded coconut lightly before folding it into the batter.
- Substitute half the all-purpose flour with almond flour for a nuttier texture.
- Serve with a drizzle of honey or a dollop of whipped cream for added richness.
Storage
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices gently in the microwave or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use light coconut milk instead of full-fat?
Using light coconut milk will reduce the richness and moisture of the cake. Full-fat coconut milk is recommended for the best texture and flavor.
Is this cake gluten-free?
The recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking.
PrintGâteau Fondant Noix de Coco Recipe
Gâteau fondant noix de coco is a rich and moist coconut melt-in-your-mouth cake made with full-fat coconut milk, shredded coconut, and a soft buttery batter. This French-inspired dessert offers a perfect balance of sweetness and tropical flavors, baked to golden perfection and ideal for coconut lovers looking for a luscious treat.
- 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
Main 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C) and generously grease a round baking pan to ensure the cake does not stick.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is smooth and fluffy, ensuring a light texture for the cake.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar mixture, beating well after each addition to create a homogenous batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture into the butter and egg mixture, alternating with the full-fat coconut milk. Mix gently until all ingredients are fully incorporated without overmixing.
- Fold in Coconut: Gently fold the unsweetened shredded coconut into the batter to maintain the shredded texture and ensure even distribution.
- Bake the Cake: Pour the batter into the prepared round baking pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely. This helps to set the cake and enhance texture and flavor before serving.
Notes
- Ensure the butter is softened to room temperature for easy creaming with sugar.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Use unsweetened shredded coconut to balance the sweetness and enhance natural coconut flavor.
- A toothpick test is essential to avoid under or overbaking the cake.
- For an extra moist texture, you can brush the cake with additional coconut milk once baked.
Keywords: coconut cake, gâteau fondant noix de coco, coconut dessert, moist coconut cake, French coconut cake
