Halekulani Coconut Cake with raspberry coulis
Halekulani Bakery offers everything from artisan breads and delicious coffee to sweet pastries and savory bites. Its bestseller is the Halekulani Coconut Cake, a delectable sponge cake completed by layers of coconut cream.
When you can’t make a trip down to Waikiki, you can now get a taste of Halekulani at home.
Halekulani Coconut Cake with raspberry coulis
Ingredients for sponge cake:
• 3/4 cup cake flour
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons oil
• 1 egg
• 1/3 cup water
• 4 egg whites
• 1/4 cup sugar
• 1/4 teaspoons cream of tartar
Directions for sponge cake: Preheat oven to 350 degrees.
In a small bowl, sift together cake flour, sugar, salt and baking powder. Set aside. In a separate bowl, combine oil, egg and water, and add them to the sifted ingredients. Mix batter until smooth. In a separate bowl, whip egg whites and cream of tartar. Gradually add sugar, continue to whip it until it forms stiff meringue. Fold batter into the meringue until just combined; do not over mix. Pour the entire batter into a non-greased 9-inch cake pan and bake for approximately 30 minutes at 350 degrees. Invert cake onto a flat surface lined with parchment paper. Set aside to cool. Store in the freezer for several hours before cutting.
Ingredients for pastry cream:
• 2 cups milk
• 3 ounces sugar
• Pinch of salt
• 1/2 teaspoon vanilla extract (or 1/2 vanilla bean)
• 1/4 cup milk
• 2 ounces cornstarch
• 2 eggs
• 1 ounce butter
• 1 1/4 coconut flakes
• 1/2 cup amaretto
Directions for pastry cream:
Combine 1 3/4 cups of the milk, as well as sugar, salt and vanilla in a medium saucepan. Bring the mixture to a boil. Combine the remaining 1/4 cup milk with cornstarch, then add the eggs and beat several times. When the milk boils, temper the cornstarch mixture into the hot milk by pouring 1/2 cup of the hot liquid into the cornstarch and mix well, then pour it back into the main pot. Stir constantly until think. Remove from heat and stir in 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. Place over an ice bath to cool quickly. Store in the refrigerator. After the pastry cream has cooled to the touch, fold in the coconut flakes, amaretto and whipped cream. Combine well. Store in the refrigerator.
Ingredients for whipped cream:
• 3 cups heavy cream
• 3 tablespoons sugar
• 1 1/2 cups coconut flakes
Directions for whipped cream:
Combine heavy cream and sugar in a mixing both and whip until stiff peaks form. Add about 1 cup of whipped cream to the chilled pastry cream, and use the remaining amount to frost the cake.
Ingredients for raspberry coulis:
• 1 pint fresh raspberry
• 1/4 cup simple syrup
• 1/2 cup granulated sugar
• 1/2 cup water
Directions for raspberry coulis: Bring sugar and water to 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 through a chinois. Chill until ready to use.
Instructions to assemble and serve:
When the cake is completely cooled, cut into three layers using a serrated knife. Place the bottom layer on a 9-inch cake board or serving plate. Place half of the coconut cream on the first layer of the cake and spread to the edge evenly. Place the second player 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.
Cut the cake into eight pieces and serve with raspberry coulis.
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