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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Michael Warikandwa
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
FF Gaming white MN
[email protected]This is the best coconut cake I've ever had! It's so moist and fluffy, and the frosting is perfect.
judith Etuodike
[email protected]I'm not a big coconut fan, but I really enjoyed this cake. It was so moist and flavorful.
Sihem Ben khaled
[email protected]This cake was a huge hit at my potluck. Everyone raved about how delicious it was.
apil bhandari
[email protected]I made this cake for my husband's birthday and he loved it! It was so easy to make and it turned out so beautiful.
Goflix Codm
[email protected]This cake is absolutely divine! The coconut flavor is so rich and the cake is so moist. It's the perfect cake for any occasion.
RaJa Pariyar
[email protected]The cake was a little dry, but the frosting was delicious. I would try this recipe again with some modifications.
siphesihle bungane
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
resad hossain
[email protected]Followed the recipe exactly and the cake turned out amazing! So moist and fluffy. Will definitely recommend!
Raushan Tiger
[email protected]This cake was delicious! The coconut flavor was perfect, and the cake was so moist. I will definitely be making this again.
Yolo Reeman
[email protected]I've made this cake several times now, and it always turns out perfectly. It's so easy to make, and it's always a crowd-pleaser.
Abele Mohlalisi
[email protected]This coconut cake was a hit at my party! It was moist and flavorful, and the frosting was creamy and fluffy. I would definitely make this recipe again.