Written, Photographed & Recipe by Maggie Kapustin
La Madeleine Country French Café Coconut Cake Recipe
La Madeleine Country French Café Coconut Cake Recipe – As a self-proclaimed home chef and baker, I’m always on the hunt for two things: memorable restaurant dishes and dishes that are adequately inspiring to make me want to try my own at-home versions.
You’ve been there, right? Taking that last bite of something that totally tantalizes your taste buds, you try to guess the ingredients, and—even if only for a fleeting moment—you vow to try this at home. Sometimes it happens, sometimes not, but either way, you search Pinterest and Facebook for a copycat recipe. If you’ve ever gone so far as to actually follow the recipe you find on social media, you probably have mixed reviews. I find that Pinterest and Facebook offer just as many recipe fails as successes.
Assuming (okay, knowing) I’m not the only one in this situation, I decided to take the bull by the horns after ordering and devouring our very favorite cake at La Madeleine Country French Café in Columbia, Maryland. A smallish chain, La Madeleine French Café has several locations across the country, the Reston and Alexandria, Virginia locations being the closest to DC.
For the hundredth time, my daughter and I came very close to standing on our café chairs for the big announcement that, yes indeed, La Madeleine makes the best coconut cake in the world. Well, in our world, at least. We should be embarrassed to visit La Madeleine as frequently as we do, always for the same piece of cake (their Sacher torte is exquisite as well, but we’ll tackle that another day), but we have no shame. It’s too delicious to practice restraint; we’re no good at restraint anyway.
So, here’s what I did: I made my own version of this coconut cake at home. Heaven knows, I’ve tasted it enough to memorize every texture, every morsel of coconut, every mouthful of custard— every everything.
I’m pleased to report that the home version was all I wanted it to be. It was creamy, moist, flavorful, and decadent. It’s also important to add that my version was created as a shortcut recipe that works for novices and chefs alike. That being said, I did use a doctored cake mix to make it a bit less daunting.
Was it as good as La Madeleine’s version? Not quite, but it was close. La Madeleine’s version of the cake was just a bit more moist than mine, with thinner layers. The original icing also had a slightly sturdier feel, with a more noticeable texture to the sugar addition. For a second try making this cake, I would definitely make the layers thinner in order to allow the custard to fully seep between each. For the icing, I actually preferred the at-home version because it was smoother. Switching from confectioners’ sugar to granulated sugar would probably have made the difference for those who like more textured icings. That being said, the version I created was definitely adequately moist and very creamy and smooth, which made it similar to the original and most assuredly worth repeating! You’ll still want to visit the café for the unparalleled original version, but if you also want to try something like it for yourself, I think you’ll agree that this recipe is a close second.
Here’s a pic of my slice from La Madeleine, then scroll down for my easy copycat version! Bon Appétit!
La Madeleine Country French Café Coconut Cake Recipe
Ingredients:
1 box white cake mix (I used Pillsbury Moist Supreme)
3 large eggs
1 cup buttermilk
1/3 cup canola oil
1 tsp. almond extract
2 tsp. vanilla extract
1- 14 oz. bag sweetened, flaked coconut
1- 3 oz. box Jello Cook and Serve coconut custard mix
2 cups whole milk
2 cups heavy cream
1 cup confectioners sugar
1 – 8 oz. container mascarpone cheese
Directions:
Preheat oven to 350 degrees. In a mixer fitted with the paddle attachment, combine cake mix, eggs, oil, and buttermilk. Mix until well combined and smooth. Add almond extract and 1 tsp. of vanilla extract, and mix just until combined. Pour evenly into three floured and greased 9-inch round cake pans. Bake until center springs back and toothpick inserted in center comes out clean. Allow to cool completely on wire racks.
Prepare coconut custard according to package directions, then place in refrigerator to set.
Whip heavy cream, confectioners’ sugar, 1 tsp. vanilla extract, and mascarpone cheese until peaks form.
On a serving plate, place one layer of the cake, flat side up, and spread generously with coconut custard. Sprinkle with coconut. Place second cake layer on top of first and repeat custard and coconut (Note: You might have to take a knife to cut off rounded top of this layer. If so, make sure to put the cut side down.). Place the final layer on top (cutting to flatten if necessary) and cover with heavy cream/mascarpone icing. Also ice the sides of the cake. Coat entire cake with coconut, including sides. Cover and refrigerate until ready to serve. Hope you enjoyed the La Madeleine Country French Café coconut cake recipe!
I have followed and tried several of Maggie’s favorites and they all are to die for. Never been to la Madeline, but after her review, I think I will have to get a slice for myself.
I’m not a cook but Maggie’s recipe looks easy to follow. I just may try this at home. Or at least get my daughter who loves to bake to make it for me!
This looks amazing. Well written article and easy to follow recipe that is a must try!
Although an avid baker, I never have tried making coconut cake before, and this recipe/article is enough to make me want to try ASAP! Yum!
I will be trying this recipe! This sounds beyond delicious!
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We all loved this recipe. I’ve made it twice with Jello coconut instant pudding. Also, it was much better using Duncan Hines cake mix.
Thanks for the Duncan Hines cake mix and instant pudding tip, Kate! So glad it was a hit!
same here cannot find custard coconut anywhere
Yes it’s like La Madeline or someone made sure coconut instant pudding was off the market to eliminate competitors even though La Madeline’s is perfect “every” time no matter where you go! I ordered off of Amazon
Thank you so much for letting us know you used instant pudding. I’m getting ready to make this today for our Easter celebration, tomorrow. I sent my hubby to the store yesterday and he couldn’t find cook-n-serve pudding. Since I’ve never made this, I kind of fretted over if I should use the instant, or not. 😀
I’ve made this twice now and the icing is runny. What am I doing wrong?
We’re sorry to hear your icing is runny, Jennifer, but luckily it’s an easy fix. Heavy cream tends to get runny very quickly when used as an icing, so that’s why I whip it with mascarpone cheese. Next time, begin whipping the heavy cream and sugar for about one minute before adding the vanilla and mascarpone. Then, whip until just AFTER soft peaks form. If you whip it for a little extra time, it will hold up better as an icing. Remember though, it will be a very soft icing, no matter what. For this cake, it’s best to whip the icing, ice the cake, then serve it within 3-4 hours after icing. If you need to make the icing a good bit ahead, you could opt for a traditional cream cheese icing rather than one with a heavy cream base. It won’t be quite as light and creamy, but it will still be delicious. That recipe is two 8-oz blocks of cream cheese and one stick butter (1/2 cup) at room temperature whipped together with a teaspoon of vanilla and two cups of confectioner’s sugar. Good luck and let us know how it turns out next time! Thanks for reading the post and for giving the recipe a try! Happy New Year!
Thanks Maggie! I think I will try the other icing you mention. Even with runny icing it’s still delicious and one of the best dessert recipes I’ve ever made! Happy New Year!
I’m so happy to hear that Jennifer!
@Maggie – so how long does the icing last before going bad etc etc on the cake?
My husband and I split a slice of this cake from the La Madeline a few weeks ago. Every since then I haven’t been able to get it out of my head. I am anxious to try this recipe. Thanks Maggie!
Michelle, I’m with you! In fact, I’m going for a slice today after reading your post; you gave me a craving! LOL! You’ll enjoy this recipe, too, and I hope you’ll let us know how it turned it when you try it! Thanks for commenting. 🙂 Check out more of my recipes here on Hedonist Shedonist and at yearofinspirations.blogspot.com!
How could I make this using a homemade white cake recipe? Would I stir up all of the ingredients to make the white cake and then add all of the ingredients that make it a coconut cake or another flavored cake?
Hi JoAnna! Certainly, you could use your own white cake recipe then add the custard and icing, per the original recipe’s directions. The cake mix, for whatever reason, makes the cake super moist, but I’m sure your recipe would too! Thanks for asking! Good luck!
Thank you for this recipe. I look every time I fly to see if they are in airport or city I am visiting. I make a simple cooked vanilla pudding and stir coconut into warm pudding. I make as a Christmas gift for friends. Such a big success. The frosting is so balanced and not super sweet; dangerously delicious.
Friend served at wedding rehearsal and was a success.
I had the cake for the first time and I shamelessly ate 2 pieces! I rarely eat cake. My Mom had gotten it for my sister because she had asked awhile ago then forgot. She was in shock! So she and this other lady were chatting while both waiting for their cakes. They shared the SECRET with them. Your custard is made. Your 3 layers are made but separate. Before putting it together, they have a coconut spray they have made up… (Maybe with syrup?) They spray all 3 layers so it works into the cake for extra moisture. Then put the custard on with each layer. Time to frost. So that is the secret. Try mixing up a few sprays and see. Or ask. Tell them what you heard…see if they will share anything.
I know I am going to try! Too good not to!4
I love your writing article! I have to try your recipe
Just come from La Madeleine and I had the cake for desert and come back home looked up for “La Madeleine coconut cake recipe “ and voila I found it i am going to try it. Thank you
It’s one restaurant in in Georgia Avenue/silver Spring in Dc too
Is this okay to freeze
Can you freeze this cake?
Am I missing somewhere how long this bakes? I’ve looked and looked and I can’t find anything. I would assume in 9-inch pans about 20 to 25 minutes but one never knows when its a new cake.
These layers are so thin (3 X 9″ pan). My oven took 15 minutes at 350 degrees.
Thank You for this recipe. Alaska has a lot of things but No La Madeleine Bakery. The cake is a travel treat when I leave the state. I make Homemade Vanilla Pudding from Cooking with Kids. I put 8 to 10 drops coconut extract or 1/8 tsp coconut extract with vanilla. I sprinkle coconut on pudding filling. I made as a poke cake last time with warm pudding seeping into cake. Split cake in to Pyrex pans so I could share the magic for Mother’s Day Gifts. Just Coconut not the over the top sweet of most poke cakes.
layers are very thin even using 8″ layer pans.
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I’m thinking maybe they use some cream of coconut between layers to soak into their layers making it more moist. ?!