Halekulani Hotel Coconut Cake
photo by Bev I Am
- Ready In:
- 45mins
- Ingredients:
- 22
- Serves:
-
12
ingredients
-
Sponge Cake
- 1 1⁄2 cups cake flour
- 2⁄3 cup sugar
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄4 cup vegetable oil
- 2 eggs
- 2⁄3 cup water
- 8 egg whites
- 1⁄2 teaspoon cream of tartar
-
Pastry Cream
- 2 cups 2% low-fat milk, divided
- 1⁄2 cup sugar
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon vanilla extract
- 6 tablespoons cornstarch
- 2 eggs
- 2 tablespoons butter
- 1 1⁄4 cups sweetened flaked coconut
- 1⁄2 cup Amaretto
-
Whipped Cream
- 3 cups heavy cream
- 3 tablespoons sugar
- 1⁄2 cup sweetened flaked coconut
directions
- To prepare the cake, preheat the oven to 350°F Grease and flour a 9-inch springform pan.
- To prepare the cake, sift together cake flour, 2/3 cup sugar, salt and baking powder in a small bowl. In separate bowl, combine oil, egg and water; add to flour mixture. Mix until smooth.
- Whip egg whites and cream of tartar. Gradually add 1/2 cup sugar and whip until stiff peaks form. Fold egg whites into batter until just combined.
- Pour into pan and bake about 30 minutes or until center is set. Remove from pan set aside to cool. Store in the refrigerator several hours before cutting.
- To prepare the pastry cream, combine 1 3/4 cups milk, sugar, salt and vanilla in a medium saucepan. Cook over medium-high heat until tiny bubbles form.
- Combine remaining milk with cornstarch; add eggs and beat several times. Add ½ cup hot milk mixture to egg mixture; mix well. Pour egg mixture back into milk mixture in saucepan. Cook over medium heat, stirring constantly until thick. Remove from heat and stir in butter. Scrape custard into a bowl. Cover with plastic wrap. Store in the refrigerator.
- To prepare the whipped cream, combine heavy cream and sugar in a mixing bowl and whip until stiff peaks form.
- Add 1 cup of whipped cream, amaretto and 1 1/4 cups coconut to pastry cream; stir well. Set remaining whipped cream and coconut aside.
- When cake is completely cooled, cut into three layers using a serrated knife. Place one layer on a 9-inch cake board or a serving plate. Place half the pastry cream on top and spread to edge evenly. Place second layer of cake on top of pastry cream and spread remaining pastry cream on top. Place third layer of cake on top. Frost top and sides of cake with remaining whipped cream and sprinkle with 1/2 cup coconut.
Reviews
-
Dynamite Coconut Cake! I do suggest you watch your baking time. My cake took several minutes longer than the suggested time. The filling for this cake is incredible! Light and fluffy is the best description for the entire cake! I suggest not making this cake if you are on a diet! You won't be able to control yourself!! Thanks for this wonderful recipe, Chef Vseward!
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I am "always" on a prowl for a new recipe and though I haven't made this cake, nor been fortunate enough to head out to Waikiki Beach, I hope to try this cake for a surprise "can-you-bring-something request". Sounds too good to pass up and YES, it's not for the calorie counters but sometimes you have to go a bit wild.
RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...