Halekulani Hotel Coconut Cake Recipe

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Halekulani Hotel Coconut Cake
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Ingredients
22
Count
Nutrition
449
Calories
Total time
30
Minutes
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Ingredients:

  • 1 1/2 cups cake flour
  • 2/3 cup sugar
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/4 cup vegetable oil
  • 2 eggs
  • 2/3 cup water
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 6 tbsp cornstarch
  • 2 eggs
  • 2 tbsp butter
  • 1/2 cup amaretto
  • 3 cups heavy cream
  • 3 tbsp sugar

Directions:

  1. To prepare the cake, preheat the oven to 350°F Grease and flour a 9-inch springform pan.
  2. To prepare the cake, sift together cake flour, 2/3 cup sugar, salt and baking powder in a small bowl. In separate bowl, combine oil, egg and water; add to flour mixture. Mix until smooth.
  3. Whip egg whites and cream of tartar. Gradually add 1/2 cup sugar and whip until stiff peaks form. Fold egg whites into batter until just combined.
  4. Pour into pan and bake about 30 minutes or until center is set. Remove from pan set aside to cool. Store in the refrigerator several hours before cutting.
  5. To prepare the pastry cream, combine 1 3/4 cups milk, sugar, salt and vanilla in a medium saucepan. Cook over medium-high heat until tiny bubbles form.
  6. Combine remaining milk with cornstarch; add eggs and beat several times. Add 1/2 cup hot milk mixture to egg mixture; mix well. Pour egg mixture back into milk mixture in saucepan. Cook over medium heat, stirring constantly until thick. Remove from heat and stir in butter. Scrape custard into a bowl. Cover with plastic wrap. Store in the refrigerator.
  7. To prepare the whipped cream, combine heavy cream and sugar in a mixing bowl and whip until stiff peaks form.
  8. Add 1 cup of whipped cream, amaretto and 1 1/4 cups coconut to pastry cream; stir well. Set remaining whipped cream and coconut aside.
  9. When cake is completely cooled, cut into three layers using a serrated knife. Place one layer on a 9-inch cake board or a serving plate. Place half the pastry cream on top and spread to edge evenly. Place second layer of cake on top of pastry cream and spread remaining pastry cream on top. Place third layer of cake on top. Frost top and sides of cake with remaining whipped cream and sprinkle with 1/2 cup coconut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 448.53 Kcal (1878 kJ)
Calories from fat 208.77 Kcal
% Daily Value*
Total Fat 23.2g 36%
Cholesterol 102.78mg 34%
Sodium 213.41mg 9%
Potassium 300.1mg 6%
Total Carbs 50.01g 17%
Sugars 21.59g 86%
Dietary Fiber 0.96g 4%
Protein 7.88g 16%
Vitamin C 0.3mg 1%
Iron 1.8mg 10%
Calcium 122.4mg 12%
Amount Per 100 g
Calories 236.27 Kcal (989 kJ)
Calories from fat 109.97 Kcal
% Daily Value*
Total Fat 12.22g 36%
Cholesterol 54.14mg 34%
Sodium 112.41mg 9%
Potassium 158.08mg 6%
Total Carbs 26.34g 17%
Sugars 11.37g 86%
Dietary Fiber 0.51g 4%
Protein 4.15g 16%
Vitamin C 0.2mg 1%
Iron 0.9mg 10%
Calcium 64.5mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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