Kahala's Coconut Cake

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Haupia Coconut Cake

Yields 19 inch cake

6 oz                        Eggs

6 oz                        Canola Oil

6 oz                        Water

½ t                          Vanilla Extract

12 oz                       Cake Flour

1 T                          Baking Powder

9 oz                         Confectioner’s Sugar

12 oz                       Egg Whites

6 oz                         Granulated Sugar

Prepare 2 9" cake pans with parchment paper but do not grease pans.  Mix together eggs, oil, and water.  Sift together flour, baking powder and confectioner’s sugar.  Make a meringue with the egg whites and the sugar and fold the three mixtures together.  Turn into prepared pans and bake in 325°F oven for 40 minutes.  Remove cakes when cool and slice each cake into two layers.

 

Haupia Filling   

Yields 19 inch cake

16 oz                        Coconut Milk

8 oz                         Milk

4 oz                         Corn Starch

4 oz                         Granulated Sugar

8 oz                         Eggs

2 oz                        Egg Yolks

½ t                         Vanilla Extract

3 oz                        Butter

Combine coconut milk and milk and bring to a simmer.  Combine corn starch, sugar, eggs and yolks and temper into simmering milk.  Boil mixture until thick.  Add extract and butter, chill mixture and use cold cream to fill the four layers of chiffon cake, recipe above.  Frost cake with sweetened whipped cream and garnish with coconut flakes.  Cut cake into 12 portions.

 

2 responses to “Kahala's Coconut Cake”

  1. Leslie Baker Says:
    Thanks! Glad to have it.
    Plus the other recipes as well.
  2. Marised Gillette Says:
    I will try this recipe and let you know. Looks really good and I always love your desert.

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