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The Tropical Treat

coconut

Gâteau d’Hélène – the best coconut cake

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Gâteau d’Hélène - the best coconut cake

Here I present to you Gâteau d’Hélène – the best coconut cake I have ever tasted. I saw the recipe on the New York Times website and wanted to make it immediately with some of my own adaptations of course. 

It’s got a deliciously light soft frosting made from a blend of whipping cream and mascarpone, filled with desiccated coconut whilst the sponge is soaked in a mixture of dark rum and orange juice. It went down a real treat at my house : )

Gâteau d’Hélène - the best coconut cake

Firstly, a bit of back story, this recipe was originally adapted from “Simca’s Cuisine” by Simone (Simca) Beck, which published in the early 70’s. She called it “Gâteau d’Hélène: a white cake filled and iced with coconut cream and apricot”. The idea is that it would be made ahead of time and then popped in the fridge from anywhere to an hour to even a day or two so ideal for entertaining.

Apparently, the sponge is like a madeleine in taste and texture (drier on purpose) for the orange and rum to soak through and flavour.

Gâteau d’Hélène - the best coconut cake

Typically, this cake would be made up of three layers which makes a stunning celebration cake with the coconut cream, rum and orange juice as well as apricot preserve in between. Since it was just for testing out I made into two layers – just as good to be honest. Enjoy! And if you don’t fancy this tropical treat check out my lemon and passion fruit drizzle cake it will definitely hit the spot.

Serves 8
Prep 20 mins
Cook 60 mins + chilling and cooling time
Total 80 mins

Ingredients

192g plain flour, plus a little extra for dusting the tin
1 1/2 tsp baking powder
1/4 tsp fine sea salt
170g unsalted butter, softened
200g golden caster sugar
1 orange, zest and juice 
3 large free-range eggs

For the filling and frosting 

60ml orange juice
2 tbsp dark rum
160g apricot preserve (I used Bonne Maman)
120ml whipping cream
125g mascarpone 
1 tsp vanilla extract
66g caster sugar
128g desiccated coconut

Method

Preheat the oven to 170C / gas mark 3 / 325F, grease and line a 20cm springform tin with greaseproof paper. Dust with a little flour and shake out the excess.

In a small bowl, put flour, baking powder and sea salt and mix. Leave to one side.

In a large bowl cream butter and sugar with the orange zest until the mixture is pale and fluffy. Add the eggs, one at a time until well incorporated.

Tip in half the flour mixture and beat until it almost disappears into the batter. Add the remaining flour mixture and beat until its incorporated. Spoon into the cake tin, scraping the sides of the bowl as you go along. Bake for 50-55 mins until golden and firm (check by inserting a skewer and if it comes out clean it’s ready). Cover with a little foil if it starts to brown too quickly.

Leave the cake to cool in the tin and then remove after 20 mins. Transfer to a rack and cool to room temperature. Slice the cake into two and flip the top layer so the crumb is exposed.

Mix the orange juice and rum together. Lightly moisten each cake with the mixture, then spread with apricot preserve. Whip the cream and mascarpone just until it holds soft peaks and then add the vanilla. Slowly add the sugar and beat until it’s all incorporated. Spoon 1/2 the cream into a small bowl, and stir 2/3 of the desiccated coconut.

Place one cake half on a plate or platter jam side up and cover with half of the coconut cream. Repeat with the other cake half and sandwich together. Using a spatula cover the entire cake with the remaining whipped cream and sprinkle over the remaining shredded coconut.

Pop in the fridge for an hour for easier slicing or eat straight away. Enjoy!

Coconut pancakes with roasted rhubarb and lime

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Coconut pancakes with roasted rhubarb and lime

The most delicious fluffy coconut pancakes with roasted rhubarb and lime. With forced rhubarb in season now and Pancake Day coming up in the next couple of weeks I decided to get my frying pan out early for this recipe (it’s from Waitrose and ever so slightly adapted by me).

Coconut pancakes with roasted rhubarb and lime
Sweet tart rhubarb roasted with super fluffy coconut pancakes and coconut yoghurt…

First roast the rhubarb for roughly 20 mins in the oven with some golden caster sugar and lime juice. Take out of the oven and then serve warm with the fluffy coconut pancakes and yoghurt. So good!

Coconut pancakes with roasted rhubarb and lime

Once you’re done making these coconut pancakes do have a go at these easy peasy banana ones.

Serves 4
Prep 10 mins
Cook 30 mins
Total 40 mins

Ingredients

400g rhubarb, trimmed and cut into 4cm lengths
130g golden caster sugar
1 unwaxed lime, zest and juice
225g self-raising flour
1/2 tsp baking powder
1/4 tsp fine sea salt
20g coconut oil, melted, plus 2 tsp for frying
1 large egg, beaten
250ml coconut drink
60g coconut milk powder
coconut milk yogurt alternative, to serve

Method

Preheat the oven to 200C / gas mark 6 / 180C (fan). In a small roasting dish, toss the rhubarb with 60g sugar, most of the lime zest (reserving a little to serve) and all of the lime juice, then arrange in a single layer. Cover with foil and roast for 15-20 minutes until tender but still holding its shape.

Meanwhile, sift the flour and baking powder into a bowl. Stir in the salt, the remaining 70g sugar. Make a well in the centre and add the melted coconut oil and egg. 

In a jug, mix the coconut drink and coconut powder together (don’t worry if there are a few lumps here and there). Use a whisk to mix from the centre outwards, gradually adding the coconut mixture until you have a thick, spoonable batter.

Heat 1/2 tsp coconut oil in a large frying pan and swirl the pan so it covers the surface. Working in batches of 3, add mounds of batter to the pan (2 tbsp each) to form pancakes. 

Cook over a medium heat for 2-3 minutes, then flip and cook for a further minute. Repeat with the remaining batter. Divide between warm plates and top with the rhubarb and a dollop of coconut yogurt alternative. Sprinkle over the reserved lime zest and serve straight away. Enjoy!

Ottolenghi’s easy sweet apple dumplings

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Ottolenghi’s fried apple dumplings with coconut caramel are an absolute treat. I discovered the recipe in his weekly Guardian column and thought I would give it a go.

It calls for tinned apples which I’ve never used to to cook before but will definitely be getting creative with from now on.

I like the tropical spin on Ottolenghi’s dumplings. They are like little crispy coconut laced apple pies. The apple is cooked and infused with dark brown sugar, rum, vanilla, lime leaf and a little flaked sea salt and then fried in coconut oil – so good! You can see how I make them here on my Instagram highlights.

If you want a change from vegetable or chicken gyoza then this is a great way to go. Don’t forget to make that gorgeous coconut caramel to dip those dumplings in. 

Makes 20
Prep 10 mins
Cook 35 mins
Total 45 mins

Ingredients

1x 385g tin sliced apples, drained (reserve the liquid) and roughly chopped into 1cm pieces
1/2 tsp ground cinnamon
1 fresh or dry makrut lime leaf, finely chopped
1 tsp vanilla extract
45g dark muscovado sugar
2 tbsp dark rum 
Flaked salt
20 gyoza wrappers (defrosted, if frozen)
150ml coconut oil

Method

Put the apples and their reserved juices in a small saute pan with the cinnamon, lime leaf, vanilla, sugar, rum and half a teaspoon of flaked salt, then set it over a medium heat and cook for 15 minutes, until the liquid evaporates. Set aside to cool.

Meanwhile, put the coconut milk, sugar, lime leaf and a pinch of salt in a medium saucepan on a medium-high heat, and cook, stirring often, for about 15 minutes, until you have a smooth, dark brown caramel the consistency of single cream.

Keeping the gyoza wrappers under a damp cloth and working with them one at a time, moisten the edge of a gyoza wrapper with a little water and put a tablespoon of the cooled filling in the middle. Fold into a half-moon and firmly press the edges together. Repeat with the remaining wrappers and filing.

Heat the coconut oil in a large frying pan on a medium heat, then fry the dumplings for a minute or two on each side, spooning the hot oil over them to ensure they colour evenly. When the dumplings are crisp and golden brown all over, drain on a plate lined with kitchen towel. Serve hot, sprinkled with flaked salt and with the warmed caramel alongside.

Flourless chocolate cakes with caramel, banana and coconut

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A decadent flourless chocolate cake with a little tropical twist – sweet bananas, golden caramel and nutty coconut flakes on top of a rich but light chocolate cake.

Inspired by a flourless chocolate cake I had from Gail’s Bakery during lockdown, I decided to make my own. It’s very light and doesn’t leave that bitter, intense chocolatey taste that some chocolate cakes do. Of course, if you like that add some more cocoa and use only dark chocolate.

You could make this recipe as a single cake, just remember to add a an extra ten minutes of baking time. These cakes are perfect if you are hosting a little get together or even as a weekend treat. 

Serves 12
Prep 20 mins
Cook 25 mins
Total 45 mins

Ingredients

125g unsalted butter, plus extra for greasing
100g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
1 tbsp instant coffee
6 medium eggs, separated into yolks and whites
150g golden caster sugar
1 tbsp cocoa powder and a little extra for dusting
170ml double cream
1 tsp vanilla bean paste
2 small ripe bananas, sliced diagonally 
A handful of toasted coconut flakes

For the caramel 

100g caster sugar
2-3 tbsp water
75ml double cream
25ml unsalted butter
A pinch of sea salt

Method

Preheat the oven to 180C / gas mark 4 / fan oven 160C and grease a 12 hole mini loaf pan and dust with cocoa powder. 

Break the chocolate into pieces and melt with the butter and coffee in a bowl over simmering water. Leave to one side once completely melted.

Prepare two large bowls. In one bowl, whisk the egg whites until light and fluffy. In the second bowl, mix egg yolks and sugar until pale and creamy.

Stir the melted chocolate into the egg yolks and sugar. Add the cocoa powder, mix well. Carefully fold in half of the egg whites and then add the rest, keeping as much air as possible in the mixture.

Spoon into the mini loaf tin holes and bake for 25 mins until the top is shiny and cracked.

For the caramel, put the caster sugar in a large frying pan over a medium heat with water. Swirl the pan round to ensure the water covers all the dry bits of sugar (do not stir the sugar). The sugar should start to deepen in colour fairly quickly (keep a very close eye so it doesn’t burn).

Once it’s a light amber colour take it off the heat and stir in the  butter until it’s melted, followed by the double cream and salt. Once the caramel is smooth and glossy leave it aside to cool.

Leave the cakes to cool down for ten minutes in the tin (the cakes will sink a little). Whisk the double cream and vanilla paste. Spoon or pipe on top of each cake, followed by sliced bananas, a drizzle of caramel and coconut flakes.

Toasted coconut custard tart

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A toasted coconut custard tart – sweet, creamy custard topped with shredded rich caramelised coconut. Serve with a tropical fruit salad and some vanilla ice cream for the most satisfying tropical pud!

I found this recipe for a coconut tart a while ago and really wanted to try it. The tart comes from a restaurant called Maya’s on the Caribbean island of St Bart’s. It’s really good and really does just taste like a giant coconut macaroon. I tweaked the original recipe a little by adding double cream and coconut milk to make it richer.

It’s super tropical and especially with that lovely bright fruit salad ( I’ll put the recipe for that up next time). Make sure to serve it with a nice helping of vanilla ice cream too…

Toasted coconut custard tart

A toasted coconut custard tart – sweet, creamy custard topped with shredded rich caramelised coconut. Serve with a tropical fruit salad and some vanilla ice cream for the most satisfying tropical pud!

For the pastry

  • 240g plain flour, sifted
  • 1tsp salt
  • 170g cold unsalted butter, cut into 1/4 inch cubes 
  • 60ml ice cold water

For the filling

  • 2 large egg yolks
  • 25g plain flour
  • 1 vanilla pod, halved lengthways and seeds scraped out 
  • 150ml double cream
  • 150ml coconut milk
  • 170g  finely shredded fresh coconut 
  • 225g light brown sugar
  • Kiwi, banana and passion fruit salad, to serve
  • Vanilla ice cream, to serve

  1. First make the pastry, sift flour and salt in a large bowl. Add butter and rub together with your fingers until it resembles breadcrumbs (alternatively put in a food processor). Mix together with ice cold water until the mixture comes together in a ball (add more water if it is a little dry).

  2. Pat down to make a rounded disc shape. Wrap the dough in clingfilm and put in the fridge for one hour to chill. 

  3. For the filling, whisk the eggs in a small pan with the flour and vanilla until smooth. Add double cream. Over a medium heat, slowly add in the coconut milk whisking constantly until creamy and thick.

  4. Spoon the custard into a bowl and cover with clingfilm ensuring it touches the surface of the custard and leave aside to cool.

  5. Bring the dough out and roll on a lightly floured surface to the thickness of a 1 pound coin. 

  6. Put the pastry over your tart tin (23cm tart tin with a loose base) and gently push down making sure to get the pastry into the corners of the tin. Cut any excess pastry off the top of the tart tin with a sharp knife. 

  7. Preheat the oven to 180C / gas mark 4 /350F. Using a fork prick the base of the pastry. Line with greaseproof paper and fill with baking beans or uncooked rice. Blind bake for 20 minutes, remove the beans and paper and then put in for 15 minutes longer or until the pastry is golden brown. Set aside to cool completely.

  8. Spoon the custard into the pastry case and smooth over into an even layer.

  9. In a large pan over a high heat, toss the shredded coconut with sugar, constantly stirring until the coconut is translucent. Spread the coconut over the custard evenly and put in the oven for 30-40 minutes or until golden brown.

  10. Once slightly cooled gently push out of the tart tin, slice and serve with a warm fruit salad and vanilla ice cream.