Helens Coconut Cake Food

HELEN GOH'S FRESH CORN AND COCONUT CAKE

Steps:

• 1. Preheat the oven to 175C fan-forced (195C conventional). Grease and line the base and sides of a 20cm round cake tin. (You could also use a square or a bundt tin. If using a bundt tin, grease with butter, then dust with flour.) 2. Combine the corn kernels and milk (or coconut milk) in a deep bowl and use a hand-held stick blender to blitz until you have a fine puree. Set aside. 3. Sift the flour, baking powder and salt into a medium bowl, then add the polenta and coconut. 4. Place the butter, sugar and zest in the bowl of a cake mixer fitted with the paddle attachment and beat until pale and creamy. Add the egg yolks, one at a time, beating well after each addition and scraping the bowl with a silicone spatula from time to time to ensure batter is evenly mixed, then add the corn and milk mixture. Mix on low speed until combined, then add dry ingredients and mix until just combined - it might look a bit curdled at this stage; this is normal. 5. Using a hand-held whisk or the cake mixer, whisk the egg whites until soft peaks form.Fold one-third of the beaten egg whites into the batter to loosen it, then fold in what's left in two batches. Be gentle but thorough - you want the egg whites to be fully incorporated, but don't over-mix the batter as this will result in a dense cake. 6. Scrape the batter into the prepared tin and bake for 1 hour, or until a skewer inserted into the middle of the cake comes out clean (allow the cake to bake undisturbed for the first 45 minutes before checking). Remove from oven and cool in the tin for 30 minutes before turning out onto a wire rack to cool completely. 7. Sieve some icing sugar over the top of the cake and serve with fresh blueberries and a dollop of plain or coconut yoghurt. Tip: Out of season, you could use defrosted frozen corn kernels or tinned corn; if using tinned corn, reduce the sugar to 150g and increase the baking time by 30 minutes, to account for its extra moisture and sweetness.

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.

HELEN'S CHEESECAKE

Steps:

• Butter a 9-inch or 10-inch springform cake pan. Set aside 3/4 cup of the crumb dough to sprinkle over the top. Press crumb mixture on bottom and up sides of form (as much as will stick).
• Preheat oven to 325 degrees. Mix butter, egg yolks, sugar together. Add cheese, vanilla, grated rind and lemon juice, flour and baking powder. Beat 4 egg whites until peaked. Fold into cheese mixture and pour on top of dough. Add chopped walnuts to reserved crumb mixture and sprinkle mixture over the top.
• Bake for 1 hour or until set. Turn off heat, open oven door and let stand for 1 hour or until cooled. Remove rim of spring form pan and set cake with its cake bottom on serving plate.

COCONUT TRES LECHES CAKE

Steps:

• Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
• In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
• Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
• Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.

MISS HELEN'S COFFEE CAKE

Steps:

• Cut stick of butter in half length-wise, then cut each half in half lengthwise, to make 4 long pieces.
• Cut 4 pieces into cubes and keep cold.
• Mix topping and set aside.
• Mix batter ingredients.
• Spread stiff batter into buttered 9x13 baking dish.
• Push butter cubes into batter.
• Pour topping evenly over batter.
• Bake at 350 degrees for 20-30 minutes, until inserted knife comes out clean.

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.