Nutrition Facts
6 servings
6
Coconut Fondant: The Easy Recipe
No Reviews
A true delight! For me, this is the best coconut cake: moist, melting, and ultra flavorful. This old-fashioned coconut cake is simply amazing.
For the topping
1 Egg
80 Sugar
10 Liquid cream
65 Grated coconut
5 Milk
1 Rum
For the dough
65 Butter
75 Sugar
1 Egg
100 Flour
1 Yeast
75 Milk
1 Vanilla flavoring
Directions
1
Preheat the oven to 180°C.
2
Preparing the coconut cake batter In a bowl, beat the egg with the sugar, add the liquid cream, the milk, the rum, and then the grated coconut. Let it cool and set aside.
3
With a whisk, beat the egg with the sugar, gradually incorporate the flour and baking powder. Add the milk, melted butter, and vanilla.
4
In a buttered mold, place half of the cake batter, spread the coconut filling on top, and finally add the other half of the batter.
5
Cooking Place in the oven and let cook for 40 minutes.
6
Unmolding Remove from the mold when warm or cold and enjoy.
Ingredients
For the topping
1 Egg
80 Sugar
10 Liquid cream
65 Grated coconut
5 Milk
1 Rum
For the dough
65 Butter
75 Sugar
1 Egg
100 Flour
1 Yeast
75 Milk
1 Vanilla flavoring
Directions
Directions
1
Preheat the oven to 180°C.
2
Preparing the coconut cake batter In a bowl, beat the egg with the sugar, add the liquid cream, the milk, the rum, and then the grated coconut. Let it cool and set aside.
3
With a whisk, beat the egg with the sugar, gradually incorporate the flour and baking powder. Add the milk, melted butter, and vanilla.
4
In a buttered mold, place half of the cake batter, spread the coconut filling on top, and finally add the other half of the batter.
5
Cooking Place in the oven and let cook for 40 minutes.
6
Unmolding Remove from the mold when warm or cold and enjoy.
Notes
-
Fab
A huge success for this fondant! I doubled the ingredients for a 24/26 cm round cake pan, reduced the sugar a bit, and increased the coconut slightly. It has become a classic in the house. Thank you for this excellent recipe. -
josiane-b7
Easy and quick recipe Light and very good. My suggestion: Soon I will reduce the sugar in the coconut mixture. -
Flo
Fondant Excellent recipe! I didn't know that the first mixture needed to be heated, but when it came out of the oven, the cake (as well as the taste) resembled a plain cake or a yogurt cake, with a slight melting coconut cream in the middle. Super delicious! We had it for dessert alongside some yogurt, yum. My suggestion: Leave it in the oven for more than 40 minutes. 40-50 minutes preferably. -
Florence
Question I have already made this delicious cake twice, but there is one thing I do not understand: in step 1 you say: let it cool and set aside, but I have never seen anything that needs to be cooked, so please tell me why you note that. Otherwise, I find that this filling is liquid, so it is very difficult to create 3 layers... Thank you for giving me more explanations. -
Sonia
Failed but good This cake is excellent, but I ate it in crumbs because I messed up the baking and removing from the mold. That said, it has a flavor and texture that I love. I will make it again!
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