- 5 1/4 ounces salted butter (150 g)
- 8 1/2 ounces granulated sugar (240 g)
- 6 1/3 ounces whole eggs (180 g)
- 11 ounces sifted flour (310 g)
- 1 1/4 teaspoons baking powder (5 g)
- 2 2/3 ounces sifted cornstarch (75 g)
- 3 1/3 teaspoons rum (5 cl)
- 4 1/4 ounces coconut powder (120 g)
- 3 1/2 ounces double cream (100 g)
- the grated rind and juice of 1 lemon
- the grated rind and juice of 1 orange
- freshly grated coconut (SQ)
- 30° Baumé syrup (SQ)
Step 1: Making and baking the cake
Beat the butter with the sugar until creamy. One by one fold in the eggs, then the rum and beat until emulsified.
Fold in the flour, baking powder, cornstarch, finishing with coconut powder and double cream. Finish by adding the grated rinds, then the citrus juices.
Grease the rectangular baking frames, pour in the batter, and smooth out. Bake for 25 minutes in a 320°F (160°C) convection oven, turn out onto a rack and let cool.
Step 2: Finish and Presentation
Moisten the coconut with a little syrup. Spread over a Silpat-lined baking sheet. Caramelize in a 356°F (180°C) oven, and set aside in a dry place.
Trim the edges of the cake as well as the top layer. Keep only the base browned by baking. Cut the cake into 3/4 × 2 inch (2 × 5 cm) rectangular slices. Sprinkle the surface with caramelized coconut.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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