Coconut Madelines Recipe

Coconut Madelines Recipe

10 Apr 2025

Bake soft and golden Coconut Madeleines using SwissBake® Wiener Cake Concentrate, coconut milk powder & desiccated coconut. A perfect tropical twist on the classic French treat

10 Apr 2025

Bake Temp 170-180
Mixing Time 4-5 mins
Bake Time 18-20 mins
Prep Time 45 mins
PRODUCT SPOTLIGHT

Ingredients

SwissBake® Wiener Cake Concentrate - 100 g
Refined Wheat Flour - 330 g
Wheat Starch - 120 g
Sugar - 450 g
Coconut Milk Powder (CMP) - 50 g
Coconut Flakes (desiccated) - 50 g
Eggs (whole) - 500 g
Oil (vegetable oil ) - 500 g

Method

 In a mixing bowl, combine all dry ingredients: Wiener Cake Concentrate, flour, wheat starch, sugar, CMP, and coconut flakes.

•  Add eggs to the dry mix. Using a whisk attachment in a planetary mixer, mix at low speed for 1 minute until combined.
•  Gradually add oil while mixing at low speed. Once incorporated, scrape the bowl thoroughly.
•  Continue mixing at medium speed for 4 to 5 minutes until the batter is smooth and homogenous.
•  Preheat the oven to 170°C to 180°C. Lightly grease or spray madeleine moulds.
•  Pipe or spoon the batter into moulds, filling each cavity 3/4 full.
•  Bake for 18 to 20 minutes or until the madeleines are golden brown and spring back when gently pressed.
•  Allow to cool in the moulds for 5 minutes before transferring to a wire rack to cool completely.

Optional Garnish & Presentation

  • Lightly dust with icing sugar
  • Dip the tips in white chocolate and sprinkle with toasted coconut flakes
  • Serve alongside a coconut crème anglaise for plated desserts

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