Best 3 Gâteau Dhélène Coconut Cake Recipes
**Gâteau d'Hélène: A Culinary Symphony of Coconut Delight**
Indulge in a tropical paradise with Gâteau d'Hélène, a symphony of coconut flavors that will transport your taste buds to an island oasis. This delectable cake boasts a delicate crumb, a velvety coconut cream filling, and a fluffy meringue topping, creating a harmonious blend of textures and flavors. Discover the secrets behind this classic French dessert and embark on a culinary journey that promises to tantalize your senses.
**A Trio of Tempting Treats:**
1. **Gâteau d'Hélène (Coconut Cake):** Dive into the original masterpiece, a harmonious blend of coconut sponge cake, creamy coconut filling, and a delicate meringue topping.
2. **Gâteau d'Hélène aux Framboises (Coconut and Raspberry Cake):** Elevate the classic with a vibrant twist of raspberries. This variation introduces a layer of raspberry jam, adding a delightful tartness that complements the coconut's sweetness.
3. **Gâteau d'Hélène au Chocolat (Coconut and Chocolate Cake):** Experience a symphony of flavors as rich chocolate joins the coconut ensemble. This decadent version features a layer of chocolate ganache, creating a divine union of two beloved flavors.
Prepare to embark on a delightful culinary adventure as you explore the world of Gâteau d'Hélène. Let your taste buds savor the tropical elegance of this French classic, whether you prefer the timeless simplicity of the original or the exciting variations infused with raspberry or chocolate.
INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
GâTEAU D'HéLèNE (COCONUT CAKE)
This coconut cake was adapted from a recipe by Simone (Simca) Beck, best known as Julia Child's co-author on "Mastering the Art of French Cooking." She called it "Gâteau d'Hélène: a white cake filled and iced with coconut cream and apricot." The recipe, published in Ms. Beck's 1972 book, "Simca's Cuisine" (Lyons Press, 1998), capped what she called a "carefree lunch" because it could be made ahead. Indeed, this cake is best baked, filled, frosted and refrigerated for at least an hour (or up to two days). Kind of like a madeleine, its layers are purposefully a bit dry, as they need to hold a dousing of orange juice and rum. The whipped cream filling and frosting is soft and dreamy. It's an elegant celebration cake.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h30m
Yield 1 (8-inch) cake (about 8 servings)
Number Of Ingredients 14
Steps:
- Make the cake: Center a rack in the oven, and heat to 325 degrees. Butter an 8-inch springform pan. Line the bottom with parchment paper, and butter the paper; dust with flour and shake out the excess.
- In a small bowl, whisk together the flour, baking powder and sea salt.
- Working with a mixer, beat together the butter, sugar and orange zest on medium speed for about 4 minutes, until pale and creamy. Add the eggs one by one, beating for 1 minute after each egg goes in, and scraping often.
- Reduce the speed to low, and add half the flour mixture, beating until it almost disappears into the batter. Add the remaining flour mixture, and beat until it is incorporated. Give the batter a last stir with a spatula, then scrape it into the pan, smoothing the top.
- Bake for 50 to 55 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean. Transfer the pan to a rack, let the cake cool 20 minutes, then run a table knife along the edges and remove the pan's sides. Invert the cake onto the rack, remove the bottom of the pan and the parchment, turn the cake over and cool to room temperature right side up.
- Cut the cake into three layers; flip the top layer so that the crumb is exposed.
- Prepare the filling and frosting: Stir together the orange juice and rum (if using), and using a brush or spoon, lightly moisten each layer with the liquid, then spread with apricot preserves.
- Working with a mixer, whip the cream just until it holds soft peaks, and add the vanilla. Working on medium speed, add the sugar in a slow, steady stream; stop beating when all the sugar is incorporated and the cream is firm. Spoon about 1/2 cup of the cream into a small bowl, and stir in about 2/3 cup of the shredded coconut. You'll have a very thick mixture.
- Place the layer that was the top of the cake on a serving platter, jam side up, and cover with half the coconut cream. Top with the middle layer, jam side up, and spread with the remaining coconut cream. Place the last layer on the cake, jam side down. Using an icing spatula or a table knife, frost the entire cake with the remaining whipped cream, then coat with the remaining shredded coconut.
- The cake can be served now, but it tastes and cuts better after it's been refrigerated for at least an hour.
HELEN'S COCONUT CAKE
This is one great cake! The recipe is by Phyllis Richman, a staff writer with the Washington Post, she was a restaurant critic for 23 years, 8 of which she was also food editor. I am not big on desserts but I can't say no to this cake
Provided by Bergy
Categories Dessert
Time 51m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- (Shredded coconut sometimes called southern style gives the cake a crunchier texture, but flaked coconut can be used if necessary. Look for canned coconut which is more moist than the bagged coconut, it's fine if it is sweetened.) Heat oven to 350°F, butter and flour a 9x13" baking pan.
- Heat milk and butter to scalding (do not boil), set aside.
- Combine the flour baking powder and salt, mix well.
- Beat eggs, add sugar beating all the while until they are thick& foamy.
- Gradually add hot milk, then the vanilla beating all the while.
- At slow speed beat in the flour, beat til smooth and combined.
- Pour into the prepared pan.
- Bake at 350°F for approx 30 minutes (test after 25 minutes with a toothpick).
- Cake is done when the toothpick comes out clean.
- Cool the cake slightly in the pan.
- PREPARE THE TOPPING: Melt butter in a saucepan, stir in the brown sugar, add coconut& vanilla.
- Spread the topping over the cake (do it evenly reaching right to the corners).
- Turn oven to broil and place cake 6" from the heat.
- Broil until bubbling and dark brown, turning if necessary to ensure even coloring.
- The topping should be beyond golden but be very careful it can burn in an instant if you are not watching it.
- Cool to room temp, cut into squares and serve.
Tips:
- To make a smooth and creamy coconut cream, use full-fat coconut milk and chill it overnight in the refrigerator. This will allow the coconut fat to solidify and separate from the water, making it easy to scoop out the thick cream.
- If you don're have time to chill the coconut milk overnight, you can speed up the process by placing it in the freezer for an hour or two. Just be sure to stir it every 30 minutes or so to prevent it from freezing solid.
- When making the cake batter, be sure to beat the egg whites until they are stiff peaks. This will help to give the cake a light and airy texture.
- For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
- To make the ganache, use heavy cream instead of milk for a thicker, more decadent sauce.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to create the chocolate ganache design on top of the cake.
Conclusion:
This coconut cake is a delicious and impressive dessert that is perfect for any special occasion. With its moist and fluffy cake layers, creamy coconut filling, and rich chocolate ganache, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this coconut cake a try - you won't be disappointed!
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