Sublime Coconut Cake
At once elegant and delicious, this cake is perfect for a special occasion. Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 2 2/3 cups (400 g) unbleached all-purpose flour
- 1 tbsp baking powder
- 1 1/4 cups (280 g) unsalted butter, softened
- 1 cup (210 g) sugar
- 4 eggs
- 1 1/2 cups (375 ml) milk
- 2 cups (500 ml) sweetened condensed milk (see note)
- 5 egg yolks, lightly beaten
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/2 cups (150 g) roasted pecans, chopped
- 2 cups (180 g) unsweetened shredded coconut
- 2 tsp (10 ml) vanilla extract
- 4 tsp powdered gelatin
- 1/2 cup (125 ml) cold water
- 1 1/2 cups (315 g) sugar
- 1/3 cup (75 ml) hot water
- 1 tsp (5 ml) vanilla extract
- 1 1/2 cups (105 g) unsweetened flaked coconut (see note)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of two 8-inch (20 cm) springform pans. Line the bottoms with parchment paper.
- In a bowl, combine the flour and baking powder.
- In another bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, whisking until smooth. Add the dry ingredients alternating with the milk. Spoon the batter into the prepared pans.
- Bake for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and let cool completely on a wire rack.
At once elegant and delicious, this cake is perfect for a special occasion.
Featured in the book Ma cuisine week-end Book (French Version)