Halekulani Coconut Cake

Ingredients

Sponge Cake

3/4 cup cake flour

1/3 cup sugar

1/4 tsp salt

1 tsp baking powder

2 Tbsp oil

1 each egg

1/3 cup water

4 each egg whites

1/4 cup sugar

1/4 tsp cream of tartar

Pastry Cream

1 3/4 cups milk

3 oz sugar

Pinch salt

1/2 tsp vanilla extract or 1/2 vanilla bean

1/4 cup milk

2 oz cornstarch

2 each eggs

1 oz butter

1 1/4 cups coconut flakes

1/2 cup Amaretto

Whipped Cream

3 cups heavy cream

3 Tbsp sugar

1 1/2 cups coconut flakes

Raspberry Coulis

1 pint fresh raspberries

1/4 cup simple syrup

1/2 cup granulated sugar

1/2 cup water

Directions

Sponge Cake
Preheat oven to 350 degrees
Sift together in a small bowl, cake flour, sugar, salt, and baking powder. Set aside.
In separate bowl, combine well the oil, egg and water, and add them to the sifted ingredients. Mix batter until smooth.
In a separate bowl, whip egg whites and the cream of tartar. Gradually add the sugar, continue to whip until it forms a stiff meringue.
Fold batter into the meringue only until just combined, do not over mix.
Pour the entire batter into an ungreased 9" cake pan and bake for approximately 30 minutes at 350 degrees Fahrenheit.
Invert cake onto a flat surface lined with parchment paper. Set aside to cool.
Store in the freezer for several hours before cutting.
Pastry Cream
Combine the 1¾ cups milk, sugar, salt and the vanilla into a medium saucepan.
Bring the mixture to a boil.
Combine well the ¼ cup milk with the cornstarch, then add the eggs and beat several times.
When the milk boils, temper the cornstarch mixture into the hot milk by pouring about ½ cup of the hot liquid into the cornstarch and mixing well, then pouring it back into the main pot.
Stir constantly until thick.
Remove from the heat and stir in the butter.
Remove the custard from the saucepan and place in a bowl.
Cover the custard with plastic wrap so it touches the custard. This will help prevent a skin from forming on the custard.
Place over an ice bath to cool quickly. Store in the refrigerator.
After the Pastry Cream has cooled to the touch, fold in the coconut flakes, amaretto and whipped cream. Combine well. Store in the refrigerator.
Whipped Cream
Combine the Heavy Cream and the Sugar
together in a mixing bowl and whip until stiff peaks form.
About 1 cup of whipped cream is to be added to the chilled pastry cream, and the remaining whipped cream is to be used to frost the cake.
Raspberry Coulis
Bring sugar and water to a boil and reduce for 5 minutes.
Chill the simple syrup over an iced water bath until cold.
Pulverize the raspberries and the simple syrup together in a blender and strain though a chinois.
Chill until ready to use.
To Assemble and Serve.
To Finish the Cake
When the cake is completely cooled, cut the cake into three layers using a serrated knife
Place the bottom layer on a 9" cake board or a serving plate.
Place half of the coconut cream on the first layer of cake and spread to the edge of the cake evenly.
Place the second layer of cake on top of the coconut cream and repeat this process, ending with the last layer of cake.
Frost the entire cake with the remaining whipped cream and gently press the coconut flakes into the sides and top of the cake
To Serve
Cut the cake into 8 pieces and serve with raspberry coulis.

Halekulani Coconut Cake

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

Discover. Cook. Share.

Halekulani Coconut Cake

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

Discover. Cook. Share.

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