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La Madeleine Coconut Cream Cake Recipe

La Madeleine Coconut Cream Cake Recipe

Follow our La madeleine coconut cream cake recipe to make creamy, moist and tasty dessert at home.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 People
Course: Dessert
Cuisine: French
Calories: 356
Ingredients Method Notes

Ingredients
  

  • 16 oz White Cake Mix
  • 3 Large Eggs
  • 1 Cup Buttermilk
  • 1/3 Cup Canola Oil
  • 1 tbsp Almond Extract
  • 2 tbsp Vanilla Extract
  • 14 oz Sweetened Flaked Coconuts
  • 3 oz Coconut Custard Mix
  • 2 Cup Whole Milk
  • 2 Cup Heavy Cream
  • 1 Cup Granulated Sugar
  • 1-8 oz Mascarpone Cheese

Method
 

  1. Preheat the oven to 325 Degrees F and prepare two 9-inch baking pans.
  2. Combine the batter ingredients with a stand mixer and prepare the batter.
  3. Pour the batter into prepared pans. Bake for 35 minutes.
  4. Prepare the buttermilk icing with sugar, vanilla, cheese, almond extract, and custard mix.
  5. Assemble the cake layer by layer.

Notes

  • Use a toothpick and insert it at the center of the cake. If the toothpick comes out clean, our coconut cake is ready. 
  • You can keep the cake standing for 2 hours after baking. After 2 hours, you can refrigerate the leftovers. 
  • You can freeze the coconut pie cake and store it for 2 months.