This cake is not French at all. In fact, it originated in U.S. port cities like New Orleans, Louisiana, and was first made with ingredients from French Guiana, where it likely got its name.
French coconut cake
Makes 1 (9-inch) cake.
- All butter cake dough (recipe follows)
- 1½ cups (300 grams) granulated sugar
- 3 spoons (24 grams) all-purpose flour, plus more for dusting
- ¼ teaspoon kosher salt
- 3 large eggs (150 grams), room temperature
- 6 spoons (84 grams) unsalted butter, melted and slightly cooled
- 1½ teaspoons (6 grams) vanilla extract, divided
- ¾ cup (180 grams) whole buttermilk, room temperature
- 2 cups (200 grams) sweetened flaked coconut, lightly packed, coarsely chopped
- ½ cup (120 grams) of cold, heavy whipping cream
- Decoration: toasted and sweetened coconut flakes
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Place the oven rack in the lower third of the oven. Preheat the oven to 200°C (400°F).
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On a lightly floured surface, roll out the all-butter pie dough into a 12-inch circle (about ⅛ inch thick). Transfer to a 9-inch cake pan, pressing on the bottom and top sides. If necessary, trim excess dough ½ inch beyond edge of pan. Fold the edges under and crease as desired. Freeze until firm, about 15 minutes.
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In a large bowl, whisk together the sugar, flour and salt. Beat the eggs, melted butter and 1 teaspoon (4 grams) vanilla until smooth. Whisk in the buttermilk. Stir in the shredded coconut. Pour into prepared crust.
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Cook for 18-20 minutes. Cover loosely with aluminum foil and reduce oven temperature to 180°C (350°F); cook until edges are set but center still has a slight jiggle and an instant-read thermometer inserted into center registers 200°F (93°C), 40 to 45 minutes more. (The cake may puff up when removed from the oven and then deflate slightly as it cools.) Allow to cool completely on a wire rack. Store in the refrigerator until ready to serve.
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Just before serving, in a medium bowl, whisk together the cold cream and remaining ½ teaspoon (2 grams) vanilla until thickened, medium-stiff peaks form.
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Pour over cake and garnish with toasted coconut, if desired. Store in an airtight container in the refrigerator for up to 3 days.
All butter cake dough
Yields 1 (9-inch) crust.
- 1½ cups (188 grams) 00 flour
- 1 teaspoon (3 grams) kosher salt
- ½ cup (113 grams) cold unsalted butter, cut into cubes
- ¼ cup (60 grams) ice water, plus more if needed
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In the work bowl of a stand mixer, pulse the flour and salt until well combined. Add the cold butter and blend until the mixture is crumbly and the butter pieces are the size of a pea. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream until dough comes together. (The mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water if needed.
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Turn the dough out onto a clean surface and shape it into a disk. Wrap tightly in cling film. Refrigerate for at least 1 hour or up to 2 days. Let the dough rest at room temperature for 10 to 15 minutes before rolling if refrigerated for more than 1 hour.
