I first tasted Gateau D Helene during a holiday gathering at a friend’s place, and that one slice of coconut cake changed how I saw desserts.
The mix of orange, rum, and coconut was so cozy and familiar, I couldn’t stop thinking about it. So, I went home, did my digging, and tested until I nailed it.
Today, I’m sharing that recipe with you—the same Gateau D Helene Recipe that became a staple in my kitchen. It’s comforting, a little nostalgic, and surprisingly easy to make at home.
How To Make A Simple Gateau D Helene Recipe
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.
Recipe Overview
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Cuisine: French Caribbean
- Course: Dessert
- Difficulty Level: Easy to Medium
- Yield: 8-10 slices
- Calories Per Serving: ~420 kcal
Ingredients
For The Cake
- 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
For The Filling & Frosting
- 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
Ingredient Notes
- Dark Rum: Adds depth, but it’s optional if you’re keeping it alcohol-free.
- Apricot Preserves: You can use peach or orange marmalade if you prefer.
- Shredded Coconut: Use unsweetened to balance the sweetness from the filling and frosting.
Instructions
1. Make The Cake Layers
- 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.
8 Inch Cake Pan Set
2. Make The Filling
- In a small bowl, mix orange juice and dark rum.
- Stir in the apricot preserves until well combined.
3. Whip The Frosting
- In a chilled bowl, whip the heavy cream with sugar and vanilla until stiff peaks form. Keep it chilled until ready to use.
4. Assemble The Cake
- 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.
What Makes This Cake Special?
This coconut cake stands out because it’s layered with more than just flavor—it carries a bit of heritage. The Gâteau D Helene combines creamy whipped frosting, zesty orange notes, a light rum touch, and coconut for a texture that’s moist and tender, yet holds together beautifully. It’s the kind of dessert that feels comforting without being complicated.
Tips For Perfect Texture And Flavor
- Use room temperature ingredients to help everything mix evenly.
- Don’t skip the orange zest—it makes a huge difference in aroma and taste.
- Chill the whipped cream before spreading so it doesn’t melt while frosting.
- Toast the coconut for extra crunch if you want a deeper flavor.
- Let the cake rest in the fridge for at least an hour before slicing—it sets better that way.
Kootek Aluminium Cake Turntable Set
Pairing & Serving Suggestions
- Serve slices with hot black tea or a light coffee.
- Garnish with thin orange slices or a small dollop of apricot preserves on each plate.
- For a more tropical vibe, pair it with mango or pineapple compote.
What Is The Difference Between Chocolate Cake And Gâteau?
A chocolate cake is typically rich, dense, and made with cocoa or melted chocolate. A Gâteau, on the other hand, often has layers, fillings, and lighter textures. It’s usually more decorative and sometimes filled with fruit, cream, or syrup, like this Gateau D Helene.
What Is The Difference Between A Gâteau And A Sponge Cake?
A sponge cake is made with lots of eggs and minimal fat, giving it a fluffy, airy texture. A Gâteau can be a sponge or butter-based cake but usually includes rich fillings, creams, or fruits that make it more of a centerpiece dessert than an everyday snack.
Personal Touch & Expert Tips
When I first made this cake, I was nervous about slicing the layers. Here’s what helped: chill the cake first—it makes slicing so much easier. I also used a serrated knife and turned the cake slowly as I cut. Don’t stress if the layers aren’t perfect. The whipped cream and coconut hide any “oops” moments.
Want to save time? Bake the cake layers the night before and wrap them tightly in plastic. You’ll be way more relaxed during assembly.
Frequently Asked Questions
Can I Make Gateau D Helene Without Rum?
Yes, just use extra orange juice instead of rum. You’ll still get a great flavor.
Can I Use Sweetened Coconut Instead Of Unsweetened?
You can, but the cake will be noticeably sweeter. Reduce the sugar in the whipped cream if you go that route.
How Long Does This Cake Stay Fresh?
It holds well in the fridge for 3–4 days. Cover it well so the whipped cream doesn’t absorb fridge smells.
Can I Freeze The Cake Layers?
Absolutely. Wrap them tightly and freeze for up to 2 months. Just thaw before assembling.
Is This Cake Kid-Friendly?
Yes! Just skip the rum, and it becomes a lovely, fruity, coconut dessert everyone can enjoy.
I’d love for you to try this Gateau D Helene Recipe and let me know how it turned out! If you make it, leave a comment or tag me on social—I always love seeing your versions. This coconut cake might just become your new favorite.
And if you’re in the mood for more sweet recipes like this one, check out the other desserts I’ve shared on the blog. There’s always something tasty baking in my kitchen!
Gateau D Helene Recipe – Easy Coconut Cake At Home
Ingredients
For The Cake
- 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
For The Filling & Frosting
- 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
Make The Cake Layers
- 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.
Make The Filling
- In a small bowl, mix orange juice and dark rum.
- Stir in the apricot preserves until well combined.
Whip The Frosting
- In a chilled bowl, whip the heavy cream with sugar and vanilla until stiff peaks form. Keep it chilled until ready to use.
Assemble The Cake
- 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.
- How To Make Parisa Recipe The Safe & Tasty Way - July 8, 2025
- Copycat On The Border Queso Recipe At Home - July 6, 2025
- Coconut Cream Pie Recipe With Rich, Creamy Filling - July 6, 2025
