Desserts
Gâteau à la Vanille et Noix de Coco
Ingredients
- - plain flour: 250 g (2 cups)
- - granulated sugar: 200 g (1 cup)
- - butter, softened: 150 g (2/3 cup)
- - eggs: 3 large (3 large)
- - coconut milk: 120 ml (1/2 cup)
- - desiccated coconut: 60 g (3/4 cup)
- - vanilla pod, seeds scraped (or 1 tbsp vanilla extract): 1 (1)
- - baking powder: 2 tsp (2 tsp)
- - salt, a pinch: 1/4 tsp (1/4 tsp)
Method
- Preheat the oven to 180C (350F) and grease and line a 23cm (9in) round cake tin.
- Cream the butter and sugar together until pale and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla seeds.
- Sift in the flour, baking powder and salt, and fold in gently along with the desiccated coconut.
- Fold in the coconut milk until the batter is smooth and evenly combined.
- Pour into the prepared tin and bake for 35-40 minutes, until a skewer inserted in the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Introduction: A simple, moist sponge cake showcasing Comoros' two most celebrated exports — vanilla and coconut — this cake reflects the French colonial influence on baking blended with distinctly local flavours.
Cultural Background: A simple, moist sponge cake showcasing Comoros' two most celebrated exports — vanilla and coconut — this cake reflects the French colonial influence on baking blended with distinctly local flavours.
Tips: Use real vanilla pod if you can — Comoros vanilla is prized worldwide for its rich, deep aroma. Check the cake a few minutes early, since oven temperatures vary; a skewer should come out clean, not wet.
Variations: Add a simple lime glaze on top for extra brightness. Toast the desiccated coconut lightly before folding it in for a deeper, nuttier flavour. Already vegetarian as written.
Storage: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Reheating: Best enjoyed at room temperature; if refrigerated, let slices sit out for 20 minutes before serving, or warm briefly in a low oven. Nutrition (per serving, approximate) Calories: 340 kcal | Protein: 5 g | Carbohydrates: 38 g | Fat: 18 g
FAQs
Q: Can I use vanilla extract instead of a pod?
A: Yes, 1 tablespoon of good-quality vanilla extract works well as a substitute.
Q: Why did my cake sink in the middle?
A: This usually means it was underbaked or the oven door was opened too early — test with a skewer before removing.