Halekulani coconut cake
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Halekulani coconut cake
  Coconut    Cakes    Hawaiian  
Last updated 6/12/2012 12:52:13 AM. Recipe ID 13888. Report a problem with this recipe.
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      Title: Halekulani coconut cake
 Categories: Cakes, Hawaiian
      Yield: 10 servings
  1 1/4 c  Cake flour
      1 c  Sugar
  1 1/2 ts Baking powder
    1/4 c  Salad oil
    1/4 c  Water
      5    Large eggs
      2 ts Vanilla
    1/4 ts Cream of tartar
      1 c  Milk
  3 1/2 c  Coconut,shredded
      1 c  Whipping cream

MMMMM----------------------RASPBERRY COULIS---------------------------
      1 qt Raspberries
      1 tb Sugar
  1. FOR CAKE. Sift flour; measure 1 cup plus 2 tablespoons. Sift again
  with 1/3 cup sugar and baking powder into a large bowl. In another
  bowl, whisk oil, water, 1 egg, and 1 teaspoon vanilla; add to flour
  mixture and whisk until smooth.
  2. Separate remaining 4 eggs; put yolks in a small bowl. In a clean
  bowl, beat egg whites and cream tartar with a mixer until foamy.
  Gradually add 1/4 c sugar, beating until whites hold firm, moist
  peaks. Gently fold whites into flour mixture.
  3. Spread batter in an ungreased 9" cheesecake pan (at least 2 1/2"
  deep) with a removeable rim. Bake in a 350'F. oven until cake springs
  back when lightly touched in center, about 30 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.
  4. FOR PASTRY CREAM. In a 1 1/2 to 2 quart pan, mix 1/3 cup sugar and
  1 1/2 tablespoons flour. Whisk in milk. Stir over medium-high heat
  until boiling, 4-6 minutes. Whisk about 1/2 cup hot mixture into
  yolks. Stir yolk mixture into pan; whisk over medium-low heat until
  slightly thicker, 30-90 seconds. Stir in 1 1/2 cups coconut and 1
  teaspoon vanilla. Let cool, stirring often. Cover and chill until
  cold, at least 2 hours or up to 1 day.
  5. TO ASSEMBLE CAKE. With a long serrated knife, cut cake
  horizontally into
        3    equal layers.
  6. In a bowl, whip cream with 2 tablespoons sugar until thick enough
  to hold its shape; fold 3/4 cup into pastry cream. Chill remainder.
  7. Invert cake onto a platter. Slide rimless baking sheets under each
  of the 2 layers and lift off. Tuck wide strips of waxed paper just
  under bottom edge of cake. Spread layer almost to edge with half the
  pastry cream. Slide middle layer onto filling; spread with remaining
  filling. Slide last layer onto filling. Frost cake with remaining
  whipped cream. Pat remaining coconut into cream. Cover gently; chill
  2 hours or until next day.
  8. Ease out waxed paper and discard. Pour raspberry coulis equally
  onto dessert plates; top with cake wedges.
  In a blender, whirl raspberries. Rub through a fine strainer into a
  bowl; discard seeds. Add sugar. If made ahead, chill airtight up to 1
  day; stir to use.

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Recipe ID 13888 (Apr 03, 2005)

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