Halelulani Coconut Cake Recipe - Cooking Index
Halelulani Coconut Cake Recipe - Cooking Index
| 1 1/4 cups | 78g / 2.8oz | Cake flour |
| 1 cup | 198g / 7oz | Sugar |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 1/4 cup | 59ml | Salad oil |
| 1/4 cup | 59ml | Water |
| 1 cup | 198g / 7oz | Eggs (large) |
| 2 teaspoons | 10ml | Vanilla |
| 1/4 teaspoon | 1.3ml | Cream of tartar |
| 1 cup | 237ml | Milk |
| 3 1/2 cups | 325g / 11oz | Shredded dried coconut |
| 1 cup | 237ml | Whipping cream |
| Raspberry coulis - (follows) |
For cake: Sift flour; measure 1 cup plus 2 Tb. sift again with 1/3 cup sugar and baking powder into a large bowl.
In another bowl, whisk oil, water, 1 egg, and 1 tsp vanilla; add to flour mixture and whisk until smooth. Separate remaining 4 eggs; put yolks in a small bowl.
In a clean bowl, beat egg whites and cream of tartar with a mixer until foamy. Gradually add 1/4 cup sugar, beating until whites hold firm, moist peaks. Gently fold whites into flour mixture. Spread batter in an ungreased 9-in. cheesecake pan w/a removable rim.
Bake in a 350F oven until cake springs back when lightly touched in center, about 30 minutes Cool on a rack for 10 minutes. Run a knife between cake and rim; invert cake onto rack.
Remove rim; slide a spatula along pan bottom and remove. Let cool; if made ahead, store airtight up to 1 day. For pastry cream: in a 1 1/2-2 qt. pan, mix 1/3 cup sugar and 1 1/2 TBS flour. whisk in milk. stir over med-high heat until boiling, 4-6 minutes.
Whisk about 1/2 cup hot mixture into yolks. Stir yolk mixture into pan; whisk over med-low heat until slightly thicker, 30-90 seconds. Stir in 1 1/2 cup coconut and 1 tsp. vanilla. Let cool, stirring often. Cover and chill until cold, at least 2 hours or up to 1 day. To assemble case: with a long serrated knife, cut cake horizontally into 3 equal layers.
In a bowl, whip cream with 2 TBS sugar until thick enough to hold its shape; fold 3/4 cup into pastry cream. Chill remainder.
Invert cake onto a platter. Slide rimless baking sheets under each of the top 2 layers and life off. Tuck wide strips of waxed paper just under bottom edge of cake. Spread layer almost to edge w/half the pastry cream. slide middle layer onto filling; spread w/remaining filling. Slide last layer onto filling Frost cake w/remaining whipped cream. Pat remaining coconut into cream. Cover gently; chill 2 hours or until next day. Ease out waxed paper and discard. Pour raspberry coulis equally onto dessert plates; top w/cake wedged. Raspberry coulis.
In a blender, whirl until smooth 1 qt fresh or thawed frozen unsweetened raspberries. Rub through a fine strainer into a bowl; discard seeds. Add 1 TBS sugar. If made ahead, chill airtight up to 1 day, stir to use.
Specialty of the Halekulani Hotel on Waikiki.
Source:
Claudia Roden
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