This elegant Halelulani Coconut Cake is a show-stopping dessert featuring light, airy sponge layers filled with a rich and creamy coconut pastry cream. Topped with whipped cream and toasted coconut, it offers a delightful balance of textures and flavors. The bright raspberry coulis adds a tart contrast that cuts through the sweetness, making every bite refreshing. Perfect for special occasions, birthdays, or when you want to treat yourself to a slice of tropical paradise. This recipe brings the famous hotel’s indulgent flavor home, ensuring a memorable finish to any meal.
Halekulani Coconut Cake
Description
This elegant Halelulani Coconut Cake is a show-stopping dessert featuring light, airy sponge layers filled with a rich and creamy coconut pastry cream. Topped with whipped cream and toasted coconut, it offers a delightful balance of textures and flavors. The bright raspberry coulis adds a tart contrast that cuts through the sweetness, making every bite refreshing. Perfect for special occasions, birthdays, or when you want to treat yourself to a slice of tropical paradise. This recipe brings the famous hotel's indulgent flavor home, ensuring a memorable finish to any meal.Directions
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Preheat oven to 350°F (175°C). Sift the cake flour, sugar, and baking powder into a large bowl; sift again to ensure lightness.
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In a separate bowl, whisk together the salad oil, water, 1 whole egg, and 1 teaspoon of the vanilla extract until smooth.
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Pour the wet mixture into the dry ingredients and whisk until just combined and smooth.
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Separate the remaining 4 eggs. Place yolks in a small bowl and whites in a clean, grease-free mixing bowl.
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Beat egg whites with cream of tartar until foamy. Gradually add 1/4 cup of the sugar while beating until stiff, moist peaks form.
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Gently fold the beaten egg whites into the flour mixture in three additions, being careful not to deflate the batter.
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Spread batter evenly into an ungreased 9-inch springform pan. Bake for 30 minutes, or until the cake springs back when lightly touched.
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Cool cake in pan for 10 minutes, then run a knife around the edge, invert onto a rack, remove the pan bottom, and let cool completely.
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For the pastry cream: In a saucepan, whisk the sugar (for pastry cream) with the flour (for pastry cream). Whisk in the milk.
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Cook over medium-high heat, stirring constantly, until the mixture boils and thickens, about 4-6 minutes.
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Whisk about 1/2 cup of the hot milk mixture into the reserved egg yolks to temper them.
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Pour the yolk mixture back into the saucepan. Cook over medium-low heat, whisking, until slightly thicker, about 30-90 seconds.
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Stir in 1 1/2 cups of the shredded dried coconut and the remaining 1 teaspoon of vanilla extract. Cool slightly, then cover surface directly with plastic wrap and chill for at least 2 hours or up to 1 day.
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To make raspberry coulis: Blend the fresh or thawed frozen unsweetened raspberries until smooth.
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Strain through a fine sieve to remove seeds. Stir in the sugar (for coulis). Chill if making ahead.
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Whip the whipping cream with the sugar (for whipped cream) until thick enough to hold its shape.
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Fold 3/4 cup of the whipped cream into the chilled coconut pastry cream. Reserve remaining whipped cream and coconut for frosting.
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Using a long serrated knife, slice the cooled cake horizontally into 3 equal layers.
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Place the bottom layer on a serving platter. Spread half of the coconut pastry cream filling over it.
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Place the middle layer on top and spread with the remaining pastry cream.
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Top with the final cake layer. Frost the entire cake with the reserved whipped cream.
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Press remaining shredded coconut onto the sides and top of the cake.
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Chill the assembled cake for at least 2 hours or overnight to set.
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To serve, drizzle raspberry coulis onto dessert plates and place a wedge of cake on top.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 1721.5kcal
- % Daily Value *
- Total Fat 115.2g178%
- Saturated Fat 74.7g374%
- Cholesterol 300.3mg101%
- Sodium 450.0mg19%
- Total Carbohydrate 159.9g54%
- Dietary Fiber 15.5g62%
- Sugars 78.6g
- Protein 24.7g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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