Halekulani Coconut Cake

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.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 1721.5

Dietary: Vegetarian

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

1
Preheat oven to 350°F (175°C). Sift the cake flour, sugar, and baking powder into a large bowl; sift again to ensure lightness.
2
In a separate bowl, whisk together the salad oil, water, 1 whole egg, and 1 teaspoon of the vanilla extract until smooth.
3
Pour the wet mixture into the dry ingredients and whisk until just combined and smooth.
4
Separate the remaining 4 eggs. Place yolks in a small bowl and whites in a clean, grease-free mixing bowl.
5
Beat egg whites with cream of tartar until foamy. Gradually add 1/4 cup of the sugar while beating until stiff, moist peaks form.
6
Gently fold the beaten egg whites into the flour mixture in three additions, being careful not to deflate the batter.
7
Spread batter evenly into an ungreased 9-inch springform pan. Bake for 30 minutes, or until the cake springs back when lightly touched.
8
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.
9
For the pastry cream: In a saucepan, whisk the sugar (for pastry cream) with the flour (for pastry cream). Whisk in the milk.
10
Cook over medium-high heat, stirring constantly, until the mixture boils and thickens, about 4-6 minutes.
11
Whisk about 1/2 cup of the hot milk mixture into the reserved egg yolks to temper them.
12
Pour the yolk mixture back into the saucepan. Cook over medium-low heat, whisking, until slightly thicker, about 30-90 seconds.
13
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.
14
To make raspberry coulis: Blend the fresh or thawed frozen unsweetened raspberries until smooth.
15
Strain through a fine sieve to remove seeds. Stir in the sugar (for coulis). Chill if making ahead.
16
Whip the whipping cream with the sugar (for whipped cream) until thick enough to hold its shape.
17
Fold 3/4 cup of the whipped cream into the chilled coconut pastry cream. Reserve remaining whipped cream and coconut for frosting.
18
Using a long serrated knife, slice the cooled cake horizontally into 3 equal layers.
19
Place the bottom layer on a serving platter. Spread half of the coconut pastry cream filling over it.
20
Place the middle layer on top and spread with the remaining pastry cream.
21
Top with the final cake layer. Frost the entire cake with the reserved whipped cream.
22
Press remaining shredded coconut onto the sides and top of the cake.
23
Chill the assembled cake for at least 2 hours or overnight to set.
24
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.

Keywords: coconut cake, halekulani, raspberry coulis, pastry cream, layer cake, hawaiian dessert, whipped cream, sponge cake, special occasion, indulgent, layered dessert, coconut cream, berry sauce, homemade cake, celebration, tropical flavor, rich dessert, classic recipe, make ahead, dessert plating

Read it online: https://www.chefs-mate.com/recipe/halelulani-coconut-cakexwcg89-a/