Coconut Genoise

At my new place of work, Mistral-Kitchen, one of our first desserts has been a Coconut Tres Leches cake (served with diced mango, mango sorbet, and a coconut tuile). A Tres Leches cake is a simple genoise (eggs, sugar, flour only) soaked in milk. Well, actually three milks: milk, cream, and sweetened condensed milk. For a coconut Tres Leches we substituted the cream with coconut milk, as well as added lime zests and some rum. It turns out very nicely.

However, after making the straight-forward genoise, I had the great idea to substitute part of the all purpose flour with some of my coconut flour. I still have some of the coconut flour from the pound I bought and experimented with last summer. This was a fantastic idea, and tasted delicious. All of a sudden the basic, flavorless genoise was worth eating in its own right (maybe a glass of milk on the side still, yet such an improvement from the original!)

Once I soaked the coconut genoise in milk I was able to detect the high fiber content which threw me off in my original experiments with the coconut flour. It gets slightly grainy. But this time, with all the good accompaniments it turned out just fine. Hurrah for coconut genoise! I may have even created a new base for all kinds of coconut desserts. Yum.