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Halekulani Coconut Cake Copycat

Here's how you make Halekulani Coconut Cake Copycat
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  • Servings: 8
  • Prep: 20m
  • Cook: 60m
  • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • FOR CAKE
  • 3/4 cup cake flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 large egg
  • 1/3 cup water
  • 1/2 teaspoon coconut extract
  • 2 tablespoons oil (vegetable oil)
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar
  • FOR PASTRY CREAM
  • 1 1/2 cup milk
  • 1 vanilla bean (split)
  • 1/3 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 egg yolks
  • FOR WHIPPED CREAM
  • 3 cups whipping cream
  • 3 tablespoons granulated sugar
  • 115 grams flaked coconut (flaked, 1 1/2 cups)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 degrees.

  • Step 2: Sift together cake flour, 1/3 cup sugar, salt and baking powder. Set aside.

  • Step 3: Combine egg, water and oil; add to sifted ingredients. Mix batter until smooth.

  • Step 4: In a separate bowl, whip egg whites with cream of tartar.

  • Step 5: Gradually add 1/4 cup sugar; continue to whip to form a stiff meringue. Fold batter into meringue and mix thoroughly.

  • Step 6: Pour into an ungreased 9-inch cake pan and bake about 30 minutes.

  • Step 7: Invert cake onto a rack and cool.

  • TO MAKE THE PASTRY CREAM

  • Step 8: Scrape vanilla bean seeds into milk and bring to a boil over moderate heat (add vanilla bean pod to milk as well).

  • Step 9: Combine sugar, flour and egg yolks; whip until light yellow.

  • Step 10: Slowly pour 1/3 of the hot milk into the egg mixture to temper it.

  • Step 11: Add milk-yolk mixture back into the remaining milk and cook over moderate heat, stirring constantly until thick. Immediately remove bean pod and strain, then place in a bowl and cover with plastic wrap. Chill.

  • TO PREPARE THE WHIPPED CREAM

  • Step 12: Whip cream and sugar until fluffy.

  • Step 13: Fold 1 cup into pastry cream; reserve the rest to frost cake.

  • TO ASSEMBLE THE CAKE

  • Step 14: Cut cooled cake into three layers.

  • Step 15: Stir 3/4 cup of coconut flakes into pastry cream.

  • Step 16: Spread cream between layers of the cake.

  • Step 17: Frost top and sides of cake with remaining whipped cream and sprinkle with remaining coconut flakes.


We hope you enjoy this recipe!

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