Hawaiian Coconut Cake

hawaiian Coconut-CakeHere is another great tasting recipe from my local paper, The Loop Newspaper.

“It seems like we never have enough time to get everything done in a day. At least that seems to be my life in a nutshell. In years past I have been known to spend all day making a special recipe, whether it be a main dish or a decadent dessert. But lately I have been looking at recipes that can be done easier and less time consuming.

With that said, my recipe for Easter Dinner is not one of them. In my house Easter is a very special day when all my kids and grand-kids, and great-grand-kids come to my house for a feast. And this years’ dessert recipe is a perfect lift, spring cake that a dear friend gave me after returning from her vacation in Hawaii. She somehow got this recipe from the Chef at her hotel. And believe me, the time it takes to make this cake is really worth it.”

by Linda Pettit of Linda’s Cakes ‘n’ Things

HAWAIIAN COCONUT CAKE

Whipping Cream:

Instructions:

*3 cups heavy cream

*3 Tbsp. sugar

Directions:

Combine ingredients in a mixing bowl and whip until peaks form.

Sponge Cake:

Ingredients:

Dry:

*1 1/2 cup cake flour

*2/3 cups sugar

*1/2 tsp. salt

*2 tsp. baking powder

Wet:

*1/4 cup oil

*2 eggs

*2/3 cup water

Other:

*8 egg whites

*1/2 tsp. cream of tartar

*1/2 cup sugar

Directions:

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-inch cake pan. Sift together dry ingredients (save 1/2 sugar for later) in a large mixing bowl. Combine wet ingredients in another mixing bowl. Pour wet into the dry bowl and mix until a smooth batter forms. Whip together egg whites and tartar, gradually add 1/2 cup sugar, and then whip until stiff peaks form. Fold the mixture into the batter until combined. Pour into the pan and bake 30 minutes. Let cool, then store in the fridge for several hours.

Pasty Cream:

Ingredients:

A:

*1 3/4 cups 2% milk

*1/2 cup sugar

*1/8 tsp salt

*1/2 tsp vanilla

B:

*1/4 cup 2% milk

*6 Tbsp. corn starch

*2 eggs

*2 Tbsp. butter

Directions:

Combine “A” ingredients and cook over medium-high heat until tiny bubbles form. In a small bowl combine 1/4 cup milk and corn starch. Then add 1.2 cup hot milk mixture to egg mixture and mix well. Pour egg mixture back into mink mixture in saucepan and cook until thick. Remove from heat and mix in 2 Tbsp. butter. Scrape custard into bowl, cover with plastic wrap and store in the fridge.

BRINGING IT ALL TOGETHER:

 

Ingredients:

*1 cup whipped cream (see above)

*1/2 cup amaretto

*1 1/4 cup coconut, flaked

Directions:

Combine Ingredients. When cake is completely cooled, cut into three layers with a serrated knife. Place one layer on a serving plate. Place half the pastry cream (see above) on top and spread to the edge evenly. Place second layer of cake on the pastry cream, then spread the remaining pastry cream on top. Frost the top and side of cake with remaining whipped cream and sprinkle with 1/2 cup coconut. Place in refrigerator.

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