Coconut Madeleines Recipe: Light, Buttery French Cakes

Coconut madeleines are small French shell-shaped cakes with crisp, golden edges, a soft buttery centre and a gentle coconut flavour. Desiccated coconut and a little coconut milk make this version easy to bake with UK ingredients, while a short chill helps the batter rise into the characteristic hump.

Ingredients

2 large eggs, at room temperature
½ cup (100 g) caster sugar
1 tsp (5 ml) vanilla extract
¾ cup (90 g) plain flour, plus a little extra for the tin
½ tsp baking powder
⅛ tsp fine salt
½ cup (115 g) unsalted butter, plus extra for the tin
⅓ cup (25 g) desiccated coconut, plus 1 tbsp (5 g) for finishing, if desired
2 tbsp (30 ml) full-fat coconut milk, well stirred
1 tsp (5 ml) finely grated lemon zest (optional)
2 tbsp (15 g) icing sugar, for dusting (optional)

Instructions

Prepare the tin. Melt the ½ cup (115 g) butter and leave it to cool until warm, not hot. Brush the wells of a 12-well madeleine tin generously with a little extra butter, dust lightly with flour, then tap out the excess. If your tin has fewer wells, bake in batches and keep the remaining batter chilled.
Whisk the eggs and sugar. In a medium bowl, whisk the eggs and caster sugar for about 3–4 minutes, until pale, thickened and foamy. A hand whisk works, though an electric mixer makes this quicker. Whisk in the vanilla and optional lemon zest.
Combine the dry ingredients. Sift the flour, baking powder and salt into a separate bowl. Fold them gently into the egg mixture with a spatula, stopping as soon as no dry flour remains. Avoid beating, which can make the cakes firm.
Add coconut and butter. Fold in the ⅓ cup (25 g) desiccated coconut. Stir the coconut milk into the cooled melted butter, then pour this mixture around the edge of the batter. Fold gently until evenly incorporated. The batter should be thick but spoonable; do not worry if it looks slightly textured from the coconut.
Chill the batter. Cover the bowl and refrigerate for 1 hour. This resting time firms the butter and gives the batter time to hydrate, helping the cakes hold their shape and rise well.
Heat the oven and fill the tin. Near the end of chilling, heat a conventional oven to 400°F (200°C), or 350°F (180°C) fan. Spoon the cold batter into the prepared wells, filling each about three-quarters full. There is no need to spread it perfectly; it will settle as it bakes.
Bake. Bake for 8–10 minutes, until the edges are golden and the centres have risen and spring back lightly when touched. Ovens and tins vary, so check at 8 minutes. These small cakes are done by appearance and texture; the egg mixture is fully baked when set, and no thermometer is needed for this recipe.
Cool and finish. Leave the madeleines in the tin for 2 minutes, then loosen them carefully with a small knife and transfer to a wire rack. Sprinkle with the extra desiccated coconut or sift over icing sugar, if using. Eat warm or let cool completely.

Tips

Use a proper madeleine tin if possible. Its shell-shaped wells create the traditional ridges. A mini muffin tin will still bake the batter, but the cakes will be rounder and may need a minute or two less; check early.
Measure flour lightly. Spoon it into a cup and level, rather than packing it down. Too much flour can make the centres dry. Weighing the 90 g amount is the most reliable option.
Keep the butter cool before folding it in. Hot butter can deflate the whisked eggs. If it firms up while cooling, warm it just enough to melt again, then let it become lukewarm.
For a dairy-free version, use a firm baking block in place of butter and brush the tin with a little of it. The flavour will be less rich and buttery, but coconut milk already keeps the crumb moist.

Serving Suggestions

Serve the cakes freshly baked, when the edges are crisp and the centres are tender. They pair well with tea or coffee, or with fresh berries and a spoonful of yoghurt for a simple dessert. For a more pronounced coconut finish, scatter a little toasted desiccated coconut over the top just before serving. Toast it in a dry pan over low heat, stirring frequently, and remove it as soon as it turns pale gold.

Variations

For a chocolate-coconut version, fold 2 tbsp (10 g) unsweetened cocoa powder into the sifted flour and reduce the flour by the same amount. Add 1 tbsp (10 g) finely chopped dark chocolate if you like a richer bite. For a citrus variation, use orange zest instead of lemon and add a little extra zest to the batter. You can also replace the desiccated coconut with the same weight of finely shredded unsweetened coconut; the texture will be slightly softer and less evenly distributed. Sweetened flaked coconut is not a direct one-for-one substitute, as it is larger and adds sugar, so chop it finely and reduce the caster sugar by about 1 tbsp (12 g).

Storage and Reheating

Madeleines are at their best on the day they are baked. Once completely cool, store them in an airtight container at room temperature for up to 2 days; refrigerating can make them firm and dry. If the room is warm, refrigerate them and bring to room temperature before serving. For a freshly baked feel, warm one or two in a 300°F (150°C) oven for 3–4 minutes, or briefly in a microwave, taking care not to overheat them. Cool baked cakes within 2 hours before storing. To freeze, place cooled cakes in a sealed freezer-safe container for up to 2 months and thaw at room temperature.

Frequently Asked Questions

Why didn’t my madeleines form a hump?
The hump is encouraged by chilled batter going into a properly preheated oven. Check that the batter had a full hour in the fridge and that the oven was hot before baking. Overmixing or a very full tin can also affect the rise.

Can I make the batter ahead?
Yes. Cover it and refrigerate for up to 12 hours. Spoon it straight from the fridge into the prepared tin; if it has become very firm, let it stand for 5 minutes so it is easier to portion. Do not leave egg batter at room temperature for an extended period.

Can I bake these without a madeleine pan?
Yes, use a greased mini muffin tin. The shape will be different, and the cakes may bake faster, so start checking after 7 minutes. Avoid filling the wells to the top because the batter rises.

Can I use coconut cream instead of coconut milk?
Use the same quantity, but stir it thoroughly and measure the liquid portion if it is very thick. Coconut cream can make the batter heavier and richer; loosen it with a little water if needed so it is pourable.

Are these madeleines gluten-free?
Not as written. A reliable gluten-free plain flour blend can be substituted by weight, preferably one intended for cakes and containing a binder. The crumb may be more delicate, so let the cakes cool briefly in the tin before turning them out.

Can I use salted butter?
Yes. Omit the added salt and use salted butter in the same quantity. The flavour will be slightly saltier, so taste the batter only if you wish; do not add extra salt.

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