Halekulani Coconut Cake Copycat
Created by dienia b on April 1, 2016
- Servings: 8
- Prep Time: 20m
- Cook Time: 60m
- Recipe #23321
Ingredients
- 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)
How to Make
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Step 1: Preheat oven to 350 degrees.
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Step 2: Sift together cake flour, 1/3 cup sugar, salt and baking powder. Set aside.
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Step 3: Combine egg, water and oil; add to sifted ingredients. Mix batter until smooth.
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Step 4: In a separate bowl, whip egg whites with cream of tartar.
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Step 5: Gradually add 1/4 cup sugar; continue to whip to form a stiff meringue. Fold batter into meringue and mix thoroughly.
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Step 6: Pour into an ungreased 9-inch cake pan and bake about 30 minutes.
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Step 7: Invert cake onto a rack and cool.
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TO MAKE THE PASTRY CREAM
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Step 8: Scrape vanilla bean seeds into milk and bring to a boil over moderate heat (add vanilla bean pod to milk as well).
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Step 9: Combine sugar, flour and egg yolks; whip until light yellow.
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Step 10: Slowly pour 1/3 of the hot milk into the egg mixture to temper it.
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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.
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TO PREPARE THE WHIPPED CREAM
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Step 12: Whip cream and sugar until fluffy.
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Step 13: Fold 1 cup into pastry cream; reserve the rest to frost cake.
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TO ASSEMBLE THE CAKE
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Step 14: Cut cooled cake into three layers.
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Step 15: Stir 3/4 cup of coconut flakes into pastry cream.
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Step 16: Spread cream between layers of the cake.
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Step 17: Frost top and sides of cake with remaining whipped cream and sprinkle with remaining coconut flakes.
Nutritional Facts
- Serving Size: 1 (302.2 g)
- Calories 802.1
- Total Fat - 56.9 g
- Saturated Fat - 26.2 g
- Cholesterol - 1399.3 mg
- Sodium - 254.6 mg
- Total Carbohydrate - 49 g
- Dietary Fiber - 2.9 g
- Sugars - 31.8 g
- Protein - 25.1 g
- Calcium - 298.5 mg
- Iron - 4.5 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.3 mg