My dearest aunt Elise (she is French) used to make this cake for me every time I visited her in Lyon. She called itGâteau 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!
Step 1In 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 2Remove from heat and stir or whisk the butter and lemon zest into the lemon curd. Cover the curd and refrigerate until cold.
Step 3Preheat oven to 350 °F.In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4Beat 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 5With the mixer on low speed, add buttermilk first, and then add the flour mixture. Mix just until combined.
Step 6Evenly 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 7Bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out just clean.
Step 8Cool 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 9In 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 10Place 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 11Remove 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 12Cut 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 13Frost 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