SwissBake®

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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