Gateau D Helene Recipe – Easy Coconut Cake At Home
This Gateau D Helene Recipe is a rich and moist coconut cake with layers of orange zest, dark rum, and a sweet apricot filling—all wrapped in whipped cream and coconut. It’s a classic Gâteau that feels special but doesn’t need fancy techniques. Perfect for family dinners, celebrations, or whenever you're in the mood for something homemade and satisfying.
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon grated orange zest
- 2¼ cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon sea salt
- ¾ cup whole milk
- ½ cup orange juice (fresh if possible)
- ¼ cup dark rum (or use extra orange juice if you prefer)
- ½ cup apricot preserves
- 2 cups cold heavy cream
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 1½ cups unsweetened shredded coconut
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in the orange zest. In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Don’t overmix—just blend until smooth. Divide the batter evenly between the pans. Bake for about 30–35 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- 2
In a small bowl, mix orange juice and dark rum. Stir in the apricot preserves until well combined.
- 3
In a chilled bowl, whip the heavy cream with sugar and vanilla until stiff peaks form. Keep it chilled until ready to use.
- 4
Once the cakes are cool, slice them horizontally to make four thin layers. Place one layer on a cake plate. Brush lightly with the orange-rum mixture, then spread with apricot filling. Repeat for the remaining layers. Frost the entire cake with whipped cream. Press shredded coconut all over the frosting. It’s messy but totally worth it.