Gâteau Dhélène Coconut Cake Recipes

CHOCOLATE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
• Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
• Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
• Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
• Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
• If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
• Refrigerate for at least 1 hour before serving.

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.

ULTIMATE COCONUT CAKE

Steps:

• Preheat oven to 350 degrees F. For the Cake, spray 2 (9-inch) round cake pans with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside.
• Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on low speed until just blended. Beat on medium-high speed 2 minutes. Pour batter into prepared pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pans; cool completely on wire rack.
• For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Fill and frost cooled cake with Frosting. Sprinkle top of frosted cake with toasted coconut.

BEST COCONUT CHOCOLATE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full). , In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.