Mont Blanc Cake (Coconut Layer Cake)
For holidays and special occasions, there’s always that one dessert everyone looks forward to, and this Mont Blanc cake is one of them, besides the Pineapple Upside Down Cake. Rich, creamy, and layered with soft genoise cake, it’s the kind of dessert that feels both comforting and a little special at the same time.
Made with a light sponge cake and a sweet coconut cream, this cake is perfect for celebrations like Mother’s Day, summer gatherings, or any time you want to serve something that stands out without being complicated.
If you’ve already made the genoise cake, this is the perfect next step. The soft, airy layers soak up the creamy filling beautifully, creating a dessert that’s simple to assemble but impressive to serve.
Why You’ll Love This Cake
- Perfect for special occasions – great for holidays, Mother’s Day, and gatherings
- Simple but elegant – easy to assemble with beautiful results
- Rich and satisfying – creamy coconut filling with soft cake layers
- Versatile – customize with fresh or dried fruits
- Great make-ahead dessert – even better after chilling
What is Mont Blanc Cake? (Caribbean Style)
This Mont Blanc cake is a Caribbean-style layered dessert made with genoise sponge cake and a rich coconut cream filling. Unlike the French version, which uses chestnuts, this version highlights coconut and condensed milk, giving it a sweeter and more tropical flavor.
The addition of Rum Barbancourt makes it Haitian-inspired.
A Note on Sweetness
This cake is intentionally sweet because it uses sweetened condensed milk. The richness is balanced by the light texture of the genoise and the option to add fruits for freshness.
If you prefer, you can:
- Add fresh fruit between layers
- Use less cream per layer
- balance with citrus-based sides
Don’t Waste the Cream (Important Tip)
If you have leftover coconut cream mixture, don’t throw it away.
You can use it in:
It adds moisture and a rich coconut flavor to other desserts.
Topping Ideas (Keep it flexible)
You can finish this cake in different ways depending on what you have:
- Fresh fruits (strawberries, mango, berries)
- Dried fruits
- Extra shredded coconut
- Light dusting of powdered sugar
This makes the cake work year-round
Before You Start
This recipe uses genoise cake as the base. I would suggest making the Genoise cake the day before or early in the day. This way, it will have plenty of time to set in the refrigerator.
How to Assemble Mont Blanc Cake (Quick Overview)
This cake is built by layering slices of genoise cake with coconut cream and lightly soaking each layer with syrup.
Each layer is stacked, coated, and finished with coconut for a simple but elegant presentation. Full instructions are in the recipe card below.
Tips for Best Results
- Don’t oversoak the cake – light moisture is enough
- Let the cream cool slightly before spreading
- Chill before serving – this helps the layers set
- Slice with a serrated knife for clean layers
Color Tip:
The color of the coconut cream can vary depending on the ingredients you use. Using amber rum like Barbancourt and vanilla extract will give the mixture a slightly deeper, creamier color. If you prefer a lighter, off-white finish, use white rum and substitute almond extract for the vanilla.
Kitchen Essentials
Want to make this cake easier to prepare?
Check out the tools I use → got to Kitchen Essentials
Serving Suggestions
Serve chilled with:
- Haitian Cremas
- Cherry liqueur
- Fresh fruit on the side
Conclusion
Mont Blanc cake is one of those desserts that brings everything together with simple ingredients, easy assembly, and a result that feels special enough for any occasion.
With its soft genoise layers and rich coconut cream, it’s a dessert you can make for holidays, gatherings, or just because. And once you’ve made it once, it becomes a recipe you’ll come back to again and again.
Mont Blanc Cake (Haitian Coconut Layer Cake)
Equipment
- 2 (9-inch) round cake pans
- Mixing bowl (heatproof)
- Stand mixer or hand mixer (with whisk attachment)
- Rubber Spatula
- Sifter or fine mesh sieve
- Saucepan (for double boiler)
- Cooling Rack
- Kitchen scale (optional, but helpful)
- Offset spatula or knife (for releasing cake)
- Serrated knife (for slicing layers)
Ingredients
For the Cake
- 1 genoise cake 2 × 9-inch cakes, sliced into 4 layers total
For the Coconut Cream
- 2 cans 14 oz each / 396 g each sweetened condensed milk
- 3 ⅓ cups 800 ml coconut milk
- ¼ cup 30 g cornstarch (or tapioca flour)
- 2 tablespoons 25 g brown sugar
- ¾ cup 180 ml water
For the Syrup
- 3 tablespoons 45 ml amber rum (such as Barbancourt)
- 2 –3 tablespoons 30–45 ml water
- 1 tablespoon 12 g sugar
For Assembly
- ½ cup 50 g shredded or powdered coconut unsweetened
Instructions
Make the Coconut Cream
- In a saucepan, combine the sweetened condensed milk, coconut milk, and water.
- Cook over medium-low heat, stirring constantly.
- In a small bowl, dissolve the cornstarch in a little water to prevent lumps.
- Add the cornstarch mixture to the pot and continue stirring until the mixture thickens.
- Remove from heat and let cool slightly.
Prepare the Syrup
- In a small bowl, mix the rum, water, and sugar.
- Stir until the sugar dissolves.
Assemble the Cake
- Slice the genoise cakes into 4 even layers.
- Place the first layer on a serving plate.
- Lightly brush or spoon the rum syrup over the cake layer.
- Spread a layer of coconut cream evenly on top.
- Repeat with the remaining layers.
Finish the Cake
- Cover the entire cake with the remaining coconut cream.
- Sprinkle shredded coconut over the top and sides.
Chill
- Refrigerate for at least 30 minutes to allow the cake to set.
Notes
1 layered cake (serves 10–12)
Serving Suggestions
Serve chilled with:- Haitian Cremas
- Cherry liqueur
- Or enjoy as is for a rich, coconut-forward dessert
Tips for Best Results
- Stir constantly when making the cream to prevent lumps
- Don’t oversoak the cake—lightly moisten each layer
- Let the cream cool slightly before assembling
- Chill before serving for best texture and flavor
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
