Halekulani Hotel Coconut Cake
Sponge Cake:
1 1/2 cups cake flour
2/3 cup plus 1/2 cup, sugar, divided
1/2 teaspoon salt
2 teaqspoons baking powder
1/4 cup vegetable oil
2 eggs
2/3 cup water
8 egg whites
1/2 teaspoon cream of tartar
Pastry Cream:
2 cups 2% reduced-fat milk, divided
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
6 tablespoons cornstarch
2 eggs
2 tablespoons butter
1 1/4 cups sweetened flaked coconut
1/2 cup amaretto
Whipped Cream:
3 cups heavy cream
3 tablespoons sugar
1/2 cup sweetened flaked coconut
1. Preheat the oven to 350 degrees. Grease and flour a 9-inch
springform pan.
2. To prepare the cake, sift together flour, 2/3 cup sugar, salt
and baking powder. Combine oil, eggs 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 the center is
set. Remove from pan and 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 saucepan. Cook over medium-high heat until
tiny bubles form. 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 the milk mixture. Cook over
medium heat, stirring constantly until thick. Remove from heat and
stir i butter. Scrape into a bowl. Cover with plastic wrap. Store
in the refrigerator.
6. To prepare the whipped cream, combine cream and sugar in a mixing
bow3l and whip until stiff peaks form.
7. Add 1 cup of whipped cream, amaretto and 1 1/4 cups coconut to
pastry cream; stir well.
8. When cake is cool, cut into three layers. Spread half the
pastry cream on top of one layer. Place second layer on top and
spread remaining pastry cream on top of one layer. Place second
layer on top and spread remaining pastry cream on top. Place third
layer on top. Frost top and sides with whipped cream and sprinkle
with 1/2 cup coconut.
Serves 12.
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