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.
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ijaz Aplus
[email protected]This cake is delicious! I highly recommend it.
Gopal Baisnab
[email protected]I've made this cake several times, and it's always a hit. It's the perfect cake for any occasion.
Kimberly Love
[email protected]This is my new favorite coconut cake recipe. It's so easy to make and always turns out perfect.
Shamol Gaming
[email protected]I made this cake for a potluck, and it was a huge hit. Everyone loved it.
Ann Vong
[email protected]This cake is a little time-consuming to make, but it's worth it. It's so delicious!
Neelam Devi Das
[email protected]I've tried many coconut cake recipes, but this one is by far the best. It's so moist and flavorful.
Avishek Shrestha
[email protected]This is the perfect cake for any occasion. It's easy to make and always a hit.
Waseem BABA
[email protected]I'm not a big fan of coconut, but I loved this cake. The coconut flavor is subtle and not overpowering.
Lisa Ndlovu
[email protected]This cake is so moist and fluffy. It's the best coconut cake I've ever had.
Rejwan Ahmed Rana
[email protected]I made this cake for my daughter's birthday, and she loved it! It was the perfect cake for her special day.
Mohamed Haleem
[email protected]This is my go-to recipe for coconut cake. It's always a crowd pleaser.
Mya Zertuche
[email protected]I've made this cake several times, and it's always a hit.
Zulkallaeni Bawa
[email protected]I love this recipe! It's so easy to make, and the cake always turns out perfect.
C TRAPZ
[email protected]This cake is delicious! I made it for my family, and they all loved it.
Whisper Wiley
[email protected]I'm not a big fan of coconut, but I thought I'd give this recipe a try. I'm glad I did! The cake is moist and fluffy, and the frosting is perfectly sweet. I'd definitely make this again.
Faraz Gamer 786
[email protected]I followed the recipe exactly, but my cake didn't turn out as well as I expected. It was a bit dry and the coconut flavor was overpowering.
Tariq Tiles Tips
[email protected]I made this cake for a party last weekend, and it was a huge hit! Everyone loved it. The cake is so light and fluffy, and the coconut flavor is subtle but delicious.
Noah Alnuaimi
[email protected]This is the best coconut cake I've ever had! It's so moist and flavorful, and the frosting is to die for. I will definitely be making this again.
Amanda Hamza
[email protected]I've tried this recipe many times, and it always turns out delicious! The cake is moist and fluffy, and the coconut flavor is just perfect. I love serving it with a scoop of vanilla ice cream.