Helens Coconut Cake Recipes

HELEN'S COCONUT CAKE

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.

GâTEAU D'HéLèNE (COCONUT CAKE)

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.