Gâteau d’Hélène | Coconut Cake Recipe

Gâteau d’Hélène | Coconut Cake

Cindy Becker

My dearest aunt Elise (she is French) used to make this cake for me every time I visited her in Lyon. She called it Gâteau d’Hélène. Basically, it's an American recipe for a layer coconut cake that my aunt decided to rename and make it a French one.

Ever since then, Gâteau d’Hélène is my favorite cake for ANY celebration. Try it, and if you like a combination of coconut and lemon, it will become your favorite too!

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Prep Time 1

Cook Time 1 30

Course Dessert

Cuisine American

Servings 10 people

Calories 269 kcal

Ingredients

Lemon Curd

3 large eggs (at room temperature)
75 ml freshly squeezed lemon juice

Zest of one lemon
150 grams granulated white sugar
50 grams butter (at room temperature)

Cake

325 grams all-purpose flour
2 tsp baking powder
1/2 tsp baking soda

1 tsp salt
220 grams butter (at room temperature)
320 grams granulated white sugar

4 large eggs (at room temperature)
1 tsp vanilla extract
240 ml buttermilk (at room temperature)

Frosting

3 large egg whites (at room temperature)
300 grams granulated white sugar
60 ml cold water

1 tbsp light corn syrup
1/4 tsp cream of tartar
1 tsp vanilla extract

Garnish

2 cups dried coconut (shredded or flaked)

Instructions

Step 1
In a heatproof bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice. Cook, stirring constantly, until the mixture becomes thick (like yogurt).
Step 2
Remove from heat and stir or whisk the butter and lemon zest into the lemon curd. Cover the curd and refrigerate until cold.

Step 3
Preheat oven to 350 °F.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4
Beat the butter until soft, then gradually add the sugar and beat until light and fluffy. Add the eggs, one at a time, and beat well. Scrape down the sides of the bowl and add the vanilla extract.
Step 5
With the mixer on low speed, add buttermilk first, and then add the flour mixture. Mix just until combined.

Step 6
Evenly divide the batter and pour into the two 9 inch x 2 inch cake pans. To prevent the cake from sticking to the bottom of the pan, butter and flour them first and then line with parchment paper.
Step 7
Bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out just clean.
Step 8
Cool the cakes in their pans for about 10 minutes, and then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool the cakes completely.

Step 9
In a heatproof bowl, combine the egg whites, sugar, water, corn syrup, and cream of tartar. With an electric mixer, beat the mixture until the ingredients are well combined.
Step 10
Place the bowl over a pot of simmering water. Continue to beat, on medium-low speed, for about 2 to 3 minutes. Then increase the speed to high and continue to beat for another 3 to 4 minutes, or until soft peaks.
Step 11
Remove from heat, add the vanilla extract, and continue to beat on high speed for another 1 to 2 minutes or until the frosting is thick. Let it come to room temperature, and then it's ready to use.

Step 12
Cut each cake layer in half, horizontally. Place one cake layer on your serving plate and spread with 1/3 of the lemon curd and sprinkle with 2 tablespoons of coconut. Continue with the next layers.
Step 13
Frost the top and sides of the cake with the frosting and then sprinkle with coconut. Serve the cake immediately, or cover and refrigerate.
Bon appetit!
Your Gâteau d’Hélène is now done! Cut a piece of this wonderful coconut cake and drop me a line if you like it.

Keyword gateau d'helene, gâteau d’hélène recipe, gateau helene recipe

Author
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Cindy Becker

My name is Cindy and I'm a professional chef with many years of experience. I enjoy teaching everyone about cooking. It does not matter if you are a newbie or a seasoned chef.
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