With its unusual shape, this cake looks futuristic and, at the same time, very appetizing and attractive due to its coconut and caramel decoration, which is beautifully presented on light, airy cream.

Chef Nicolas Lambert uses a special recipe for the meringue, using xanthan for the base of the cake. The texture of this meringue is designed to allow you to work with it for a long time, so that you can easily form it into the desired shape and it maintains its appearance for longer.

Make this magnificent cake and impress everyone with its appearance and taste!

Course Curriculum

  Coconut Caramel and Lime Cake
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Senior Executive Pastry Chef at Four Seasons Dubai

Asia's Best Pastry Chef 2018

Hello, everyone! I'm Nicolas Lambert, and welcome to my "Modern French Pastries" course. 

Today, I invite you to join my ambitious course "Modern French Pastries" — ideal for perfectionists. In this course, you will be taught how to make classic French haute cuisine and present it in an elegant and contemporary fashion. All of the recipes are specially selected for their rich and palatable flavors. 

Designed for gourmet restaurants and high-end pastry boutiques, my desserts are, by nature, ambitious. They reflect the highest standards of quality in both their taste and appearance.

As a student of mine, you shall learn recipes that are used in professional French cuisine, thus reaching a new level of knowledge, skill and experience. You shall learn how to prepare choux au craquelin, silky whipped ganache, Linzer dough, marzipan sponge, xanthan-based meringue, whipped jelly and much, much more. 

Join my course and explore the world of haute cuisine!