Creole Kitchen’s Mont Blanc Coconut Cake

Updated post.

This recipe is from Vanessa’s brand new cookbook Creole Kitchen, a collection of mouth-watering Caribbean recipes that bring the sunshine flavours to kitchens across the UK.

Over to Vanessa…

Creole Kitchen's Mont Blanc Coconut Cake

Mont Blanc coconut cake

This is my favourite cake. I have tasted many versions but none ever came close to the one my mum makes. I learned this recipe when I begged her to make it on Sunday afternoons. I can honestly say that this is where I get my passion for coconut.

I have simplified her recipe, but you do need to make a génoise sponge cake.

The génoise gives a light and airy feel that makes it taste like a coconut cloud.

Ingredients (Serves 6)

For the génoise sponge

  • butter for greasing
  • 4 eggs, separated
  • 1 pinch salt
  • 125g/4 ½ oz/1 cup plain (all-purpose) flour
  • 1 tsp baking powder
  • 125g/4 ½ oz/generous . cup caster
  • (superfine) sugar
  • 2 pinches grated cinnamon
  • 1 pinch grated nutmeg
  • 1 tbsp rum

For the coconut cream

  • 400ml/14fl oz/1⅔cups coconut milk
  • 1 can (about 400g/14oz) condensed milk
  • 2 tbsp cornflour (cornstarch)
  • 100ml/3 ½ fl oz/scant ½  cup water
  • 1 tbsp rum
  • grated zest of 1 lime

To decorate

  • 1 coconut
  • glace cherries (optional)

Preheat the oven to 180°C/350°F/gas mark 4. Grease and line a 24cm/9 ½ in  round cake tin.

First make the sponge cake. In a mixing bowl, beat the egg whites with a  pinch of salt until stiff peaks form. Sift the flour and baking powder into  another mixing bowl.

When the egg whites are stiff, add the sugar and  carry on whisking. Once the mixture is firm, add the egg yolks, whisking  continuously. Still whisking, add the flour and the spices and carry on  whisking for another 2–3 minutes. Pour the batter into the prepared tin and  place in the oven for 20–25 minutes, until well risen, with a nice golden top.

Remove the cake from the oven and leave to cool in its tin. To make the coconut cream, pour the coconut milk, condensed milk, cornflour and water in a saucepan and simmer for a few minutes, stirring constantly, until thick and creamy. Add the rum and lime zest and leave to cool.

When the cake is cool, turn it out onto a piece of greaseproof (wax) paper. Slice it in half horizontally, with the cut sides facing up. Sprinkle some rum over the cut sides. Spread some of the coconut cream evenly over both sides, then sandwich them together. Spread the remaining coconut cream over the top of the cake and all around the sides.

To decorate, break open the coconut and scoop out the meat. Peel and discard the brown skin. Wash the coconut meat under cold water and then grate it finely. Sprinkle the coconut all over the cake until completely covered.

Scatter glace cherries on top, if wished. Place it in the refrigerator for at least 4 hours before serving.

This recipe is from Vanessa Bolosier’s Creole Kitchen, published by Pavilion Books. Photo credit: Clare Winfield. Out Now.

Check out her recipe for Coconut Slaw here

For more recipes and flavours of the Caribbean follow Vanessa on Twitter, Instagram, Facebook and check out her website.

Her book is available to purchase from Amazon.

Creole Kitchen Cook Book

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59 Responses

  1. Monika Dabrowski

    All the recipes have something unique about them but the chicken ramen recipe has particularly caught my eye as it’s got all my favourite ingredients and looks beautiful. Thanks!

  2. Philip

    I made the fab mint and lime cheesecake yesterday as well as the coconut cake – neither lasted long at all! So another of each is crying out to be made.

  3. Antonia

    Cake + rum – a marriage made in heaven! What a beauty it is too. Sorry I’ve come to this a day late but so good to join in with the fun 🙂

  4. Fionnuala Three Sons Later

    This sounds gorgeous. My whole household would love it. We are big into our coconut.
    Can I just say that I think the term genoise sponge is wrong here? A genoise sponge is made with butter melted till opaque and contains no baking powder or other raising agent. This typ here is what we call a light sponge – whisked eggs and no fat.

  5. Charlotte Oates

    That book sounds really good, I love the sound of the banana & rum fritters! I’ve got a cup of tea next to me as I’m writing and I’d love a slice of this cake to go with it 🙂

  6. One Messy Mama

    Even though I don’t always have a recipe to share, I love reading the ideas that have been shared! This cake looks almost too delishes to eat!

  7. Jenny

    Oh you had me at coconut!!! I am a sucker for anything with coconut in it, on it, apart of it. Looks delicious. Thanks for hosting.

  8. Philip

    coconut and cherry are right up my street. A fabulous cake that I cannot wait to make later #drooling

  9. Vicki Montague

    What a fabulous sounding website full of inspirational recipes. This cake looks amazing! Congratulations, by the way, on being one of the top 5% of blogs in the WORLD! Amazig!

  10. Sara Skillington

    Wow – I love coconut and that cake looks divine! I expect it is really moist too. I had not thought about making coconut cream before. Thanks for sharing and hosting 🙂 #TastyTuesdays

  11. lisa

    OH my goodness, I am SO making this. Like you, I am crazy about cake, and coconut is my absolute favourite. It is a real Southern (U.S) thing, and I’m VERY particular about it. Coconut milk, condensed milk and rum in the coconut cream sounds AMAZING!

    • Honest Mum

      OOh you must try it, what I love about cakes is the precision, makes it harder to go wrong-absolutely one of your 5 a day 😉 x

  12. Pat - white camellias

    That cake just looks amazing! I am definitely going to give it a go but might have to leave the kids out for this one. Thanks for sharing and thanks for hosting #tastytuesdays

  13. Katie

    That looks so pretty and delicious hun. I may have got a minor amount of drool on my keyboard! Thanks for hosting this linky!!

  14. Angela

    Coconut Cake is my absolute favorite! I am so looking forward to making this, Pinned!! Thank you so much for hosting, have a lovely week 🙂

  15. Susan Mann

    This looks amazing. Tasty and simple to make. It looks like a treat to take round when visiting. Plus I love coconut. Saving this to make x


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