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La Madeleine Coconut Cream Cake Recipe

La Madeleine Coconut Cream Cake Recipe

Nothing is as delightful as a classic homemade cake recipe. If you’re looking for an incredible dessert, you can't go wrong with la madeleine coconut cream cake! This decadent cake is made with layers of moist white cake, creamy coconut custard, and mascarpone cheese frosting then topped off with loads of sweetened flaked coconuts. With just a few simple ingredients and step-by-step instructions, you can recreate this classic French dessert in your own kitchen.
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Author: Dr. Leah Alexander
Course: Dessert
Cuisine: French
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 8 people
Calories: 356kcal


  • Two 9 inch baking pan
  • stand mixer


  • 16 oz White Cake Mix
  • 3 Large Eggs
  • 1 Cup Buttermilk
  • 1/3 Cup Canola Oil
  • 1 tbsp Almond Extract
  • 2 tbsp Vanilla Extract
  • 14 oz Sweetened Flaked Coconuts
  • 3 oz Coconut Custard Mix
  • 2 Cup Whole Milk
  • 2 Cup Heavy Cream
  • 1 Cup Granulated Sugar
  • 1-8 oz Mascarpone Cheese


  • Preheat the oven to 350°F. Grease two 9 inch round baking pans and set aside.
  • In a stand mixer, add cake mix, eggs, buttermilk, canola oil, almond extract and vanilla extract. Beat until all ingredients are well combined. Divide the batter evenly between the two prepared pans and bake in a preheated oven for 25 minutes.
  • Meanwhile, in a medium sized bowl, add coconut custard mix, whole milk and heavy cream. Whisk until all ingredients are well combined. Set aside.
  • In a separate bowl, add mascarpone cheese and granulated sugar. Beat until light and fluffy. Fold in the prepared coconut custard mixture.
  • When the cakes are done baking, remove from the oven and let cool for 10 minutes. Spread 1/2 of the coconut cream mixture over one layer of cake. Top with remaining cake layer and spread remaining cream on top. Sprinkle generously with sweetened flaked coconuts. Serve chilled or at room temperature.


  • You can also add some food colouring to the cake batter for a nice vibrant colour.
  • If you don't have coconut custard mix, you could substitute it with a can of sweetened condensed milk and 2 tablespoons of cornstarch.
  • For an extra creamy texture, try adding a few tablespoons of melted butter into the cake batter.
Keyword: La madeleine coconut cream cake