Nutrition Facts
12 servings
12
Coconut Mont Blanc: the easy recipe
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Add an exotic touch to your desserts with this ultra-easy coconut Mont Blanc! Made with a soft sponge cake and a creamy coconut filling, this cake reinterprets the famous Mont Blanc with simplicity and originality. Perfect for special occasions or a moment of indulgence, this recipe combines sweet and tropical flavors with an airy texture.
For the sponge cake
6 Egg
180 Sugar
75 Flour
75 Potato starch
1 pinch Salt
1 Baking powder
For the coconut cream
1 Sweetened condensed milk
1 Lime
1 clove Vanilla
Cornstarch
Directions
1
Preheat the oven to 180°C. Separate the yolks from the whites, then beat the yolks with the sugar until pale.
2
Add gradually and in order: the flour, the potato starch, the previously beaten egg whites, and the baking powder. Pour the batter into a greased and floured cake pan.
3
Bake for 30 to 35 minutes. Unmold while warm.
4
Pour the coconut milk and sweetened condensed milk into a saucepan. Keep over medium heat, stirring constantly for at least 5 minutes. Add the lime zest and vanilla.
5
Dissolve 3 large tablespoons of cornstarch in cold water, then add to the very hot coconut cream while continuing to stir. Let it thicken. The cream should be very thick so that it does not run once in the cake.
6
Finally, let it cool (the cream should solidify). Spread a thick layer of cream in the cake (cut in half) and on top. Then decorate with shredded coconut, candied or fresh fruit, etc. (to your liking).
Ingredients
For the sponge cake
6 Egg
180 Sugar
75 Flour
75 Potato starch
1 pinch Salt
1 Baking powder
For the coconut cream
1 Sweetened condensed milk
1 Lime
1 clove Vanilla
Cornstarch
Directions
Directions
1
Preheat the oven to 180°C. Separate the yolks from the whites, then beat the yolks with the sugar until pale.
2
Add gradually and in order: the flour, the potato starch, the previously beaten egg whites, and the baking powder. Pour the batter into a greased and floured cake pan.
3
Bake for 30 to 35 minutes. Unmold while warm.
4
Pour the coconut milk and sweetened condensed milk into a saucepan. Keep over medium heat, stirring constantly for at least 5 minutes. Add the lime zest and vanilla.
5
Dissolve 3 large tablespoons of cornstarch in cold water, then add to the very hot coconut cream while continuing to stir. Let it thicken. The cream should be very thick so that it does not run once in the cake.
6
Finally, let it cool (the cream should solidify). Spread a thick layer of cream in the cake (cut in half) and on top. Then decorate with shredded coconut, candied or fresh fruit, etc. (to your liking).
Notes
-
Sarah
The coconut cream didn't thicken, so I added some grated coconut to bind it, and it was delicious. I would have preferred the cake with more cream (I found it slightly dry), but the guests enjoyed it that way. -
ABDELKRIM
Sure! Please provide the text you want translated, and I'll be happy to assist you. -
Faustine
Really excellent for the cream, I use about one and a half times to have enough. -
Faustine 92
At the top, nothing to say, just an excellent recipe. -
Nanou971
Very good Successfully made Mont Blanc, very good My suggestion: I added coconut flavoring.
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