Halekulani Celebrated the 65th Anniversary of its Signature Coconut Cake

Oh boy this is a good one and the exact recipe as found on the hotel's website! As famous as the Sacher Torte at the Hotel Sacher in Vienna, Boston Cream Pie at the Parker House Hotel in Boston and even the Sfogliatella pastry at Gran Caffè Gambrinus in Napoli.

Instructions:

Halekulani Coconut Cake

Yield 8 servings

Sponge Cake
3/4 Cup  Cake Flour
1/3 Cup  Sugar
1/4  Teaspoon  Salt
1 Teaspoon  Baking Powder
2 Tablespoons Oil
1 Each  Egg, large
1/3 Cup  Water
4  Each  Egg Whites
1/4 Cup  Sugar
1/4 Teaspoon  Cream of Tartar

• Preheat oven to 350 degrees.
• Sift together in a small bowl, cake flour, sugar, salt and baking powder. Set aside.
• In separate bowl, combine well the oil, egg and water, and add them to the sifted ingredients. Mix batter until smooth.
• In a separate bowl, whip egg whites and the cream of tartar. Gradually add the sugar, continue to whip until it forms a stiff meringue.
• Fold batter into the meringue only until just combined, do not over mix.
• Pour the entire batter into an ungreased 9" cake pan and bake for approximately 30 minutes at 350 degrees Fahrenheit.
• Invert cake onto a flat surface lined with parchment paper. Set aside to cool .
• Store in the freezer for several hours before cutting.

Pastry Cream
1 3/4 cups Milk
3 Oz. Sugar
Pinch  Salt
1/2 Teaspoon Vanilla Extract or 1/2 Vanilla Bean
1/4 Cup Milk
2 Oz. Cornstarch
2 Each Eggs
1 Oz. Butter
1 1/4 cups Coconut Flakes
1/2 Cup Amaretto

Method
• Combine the 1 3/4 cups milk, sugar, salt and the vanilla into a medium saucepan. Bring the mixture to a boil.
• Combine well the cup milk with the cornstarch, then add the eggs and beat several times.
• When the milk boils, temper the cornstarch mixture into the hot milk by pouring about cup of the hot liquid into the cornstarch and mixing well, then pouring it back into the main pot.
• Stir constantly until thick.
• Remove from the heat and stir in the butter.
• Remove the custard from the saucepan and place in a bowl.
• Cover the custard with plastic wrap so it touches the custard. This will help prevent a skin from forming on the custard.

Raspberry Coulis
1 Pint Fresh Raspberries
1/4 Cup  Simple Syrup
Simple Syrup
1/2 Cup Granulated Sugar
1/2 Cup  Water

Method
• Bring sugar and water to a boil and reduce for 5 minutes.
• Chill the simple syrup over an iced water bath until cold.
• Pulverize the raspberries and the simple syrup together in a blender and strain though a chinois.
• Chill until ready to use.

To Assemble & Serve
To Finish the Cake
• When the cake is completely cooled, cut the cake into three layers using aserrated knife.
• Place the bottom layer on a 9" cake board or a serving plate.
• Place half of the coconut cream on the first layer of cake and spread to the edge of the cake evenly.
• Place the second layer of cake on top of the coconut cream and repeat this process, ending with the last layer of cake.
• Frost the entire cake with the remaining whipped cream and gently press the coconut flakes into the sides and top of the cake.

To Serve
• Cut the cake into 8 pieces and serve with raspberry coulis.