Heavenly Hawaiian Coconut Cake Recipe 425
HAWAIIAN CAKE
Estella Traeger of Milwaukee, Wisconsin dresses up a boxed yellow cake mix with pineapple, coconut and a delightful blend of instant pudding, cream cheese and whipped topping. "This is a favorite dessert that suits any occasion. Try it once and you're sure to make it again," she promises.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.
Nutrition Facts : Calories 316 calories, Fat 14g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 315mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
HALEKULANI HOTEL COCONUT CAKE
This fabulous cake comes from the majestic Halekulani Hotel on Waikiki Beach in Honolulu, Hawaii, where it has been the hotel's signature cake for years. It's a light, creamy concoction that sings "spring." The cake is a light sponge cake, filled with pastry cream, and topped off with whipped cream. I saw this in the local Relish magazine that comes with our newspaper. I had to post it and share it with my zaar friends. ;)
Provided by Vseward Chef-V
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- To prepare the cake, preheat the oven to 350°F Grease and flour a 9-inch springform pan.
- 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.
- 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.
- 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.
- 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.
- Combine remaining milk with cornstarch; add eggs and beat several times. Add ½ 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.
- To prepare the whipped cream, combine heavy cream and sugar in a mixing bowl and whip until stiff peaks form.
- 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.
- 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.
Nutrition Facts : Calories 584.1, Fat 35.9, SaturatedFat 20.8, Cholesterol 151.9, Sodium 337.5, Carbohydrate 58.6, Fiber 0.9, Sugar 39.1, Protein 8.9
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