Ingredients for Halekulani Hotel Coconut Cake
- 1 ½ cups cake flour
- 1 ¼ cups granulated sugar + ¼ cup powdered sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- Vegetable Oil
- Eggs
- ½ cup water
- Egg Whites
- ¼ teaspoon cream of tartar
- 2% Low Fat Milk
- Vanilla Extract
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- Sweetened Flaked Coconut
- 1 tablespoon amaretto (optional)
- 2 cups heavy cream
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How to Make Halekulani Hotel Coconut Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together 1 ½ cups cake flour, ¾ cup granulated sugar, ½ teaspoon salt, and 2 teaspoons baking powder.
- In a separate bowl, whisk together ½ cup vegetable oil, 2 large eggs, and ½ cup water.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- In a clean bowl, beat 4 large egg whites with ¼ teaspoon cream of tartar until soft peaks form.
- Gradually add ½ cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the egg whites into the batter until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the pastry cream: In a medium saucepan, combine 1 ¾ cups milk, ½ cup granulated sugar, ¼ teaspoon salt, and 1 teaspoon vanilla extract.
- Heat over medium heat until tiny bubbles begin to form around the edges.
- In a separate bowl, whisk together ¼ cup milk, ¼ cup cornstarch, 2 large egg yolks, and 2 tablespoons granulated sugar.
- Temper the egg mixture by slowly whisking in ½ cup of the hot milk mixture.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook over medium heat, stirring constantly, until the pastry cream thickens and coats the back of a spoon (about 2-3 minutes).
- Remove from heat and stir in 2 tablespoons unsalted butter.
- Pour the pastry cream into a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until chilled.
- Prepare the whipped cream: In a chilled bowl, beat 2 cups heavy cream and ¼ cup powdered sugar until stiff peaks form.
- Add 1 cup of whipped cream, 1 tablespoon amaretto (optional), and 1 ¼ cups sweetened shredded coconut to the chilled pastry cream. Stir well.
- Set aside the remaining whipped cream and coconut.
- Once the cake is completely cool, use a serrated knife to cut it horizontally into three even layers.
- Place one cake layer on a 9-inch cake board or serving plate.
- Spread half of the pastry cream evenly over the first layer.
- Top with the second cake layer and spread the remaining pastry cream over it.
- Place the third cake layer on top.
- Frost the entire cake with the remaining whipped cream and sprinkle with ½ cup sweetened shredded coconut.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
156g
Fat
104g
Carbs
19g
