THE Iconic Halekulani Coconut Cake Recipe
If you’ve ever been lucky enough to visit the Halekulani Hotel in Honolulu, you know it’s more than just a luxury experience—it’s a culinary adventure. And nothing embodies the flavors of this Hawaiian paradise quite like their legendary Coconut Cake.
This dreamy dessert is a soft, moist cake layered with luscious coconut cream and topped with fluffy whipped frosting, complemented by a tangy raspberry coulis. If you’re ready to bring a taste of paradise to your own kitchen, let’s dive into what makes this cake so special and the tools you’ll need to create this Hawaiian classic at home.
Why Everyone Loves The Halekulani Coconut Cake
What makes this cake so unforgettable? It’s all about the perfect balance. The cake itself is light yet rich, with a delicate crumb. The coconut flavor is fresh and vibrant without being overpowering. The creamy filling and frosting are a sweet, cloud-like dream, perfectly contrasted by the tartness of the raspberry coulis. This combination will transport your taste buds straight to Waikiki Beach. The only thing that makes this cake even better is eating it while watching an unforgettable Hawaiian sunset.
You’ll Need:
Creating the Halekulani Coconut Cake at home requires a few key tools to ensure success. Here’s what you’ll want to have on hand:
- 9-Inch Round Cake Pan: These are essential for baking the cake layers evenly.
- Digital Scale: A serious baker needs to measure ingredients very precisely.
- Mixing Bowls: You’ll need separate bowls for the batter, filling, and frosting preparations.
- Stand Mixer: A mixer is perfect for creaming the butter, whipping the cream, and achieving the right consistency for the batter.
- Whisk: Handy for blending dry ingredients and ensuring smooth coconut cream filling.
- Rubber Spatula: Great for folding ingredients and scraping every last bit of batter or filling.
- Cooling Racks: These help cool the cake layers evenly before assembly.
- Offset Spatula: A must for spreading the frosting smoothly.
- Cake Stand or Serving Plate: For assembling and showcasing your masterpiece.
A Slice of Aloha
While the Halekulani Coconut Cake is a showstopper, it’s also a wonderful way to bring a bit of Hawaiian magic into your home. With the right tools and a little bit of effort, you’ll create a dessert that’s as beautiful as it is delicious. Whether you’re reminiscing about a dreamy vacation or simply craving something tropical, this cake will transport you to sunny beaches and swaying palm trees.
Let me know if you make this iconic treat, I’d love to hear how your slice of paradise turns out!
Gina
Halekulani Coconut Cake
Ingredients
Sponge Cake
- 3/4 cup Cake flour
- 1/3 cup + 1/4 cup Sugar (divided)
- 1/4 tsp Salt
- 1 tsp Baking powder
- 2 Tbsp Oil
- 1 Egg
- 1/3 cup Water
- 4 Egg whites
- 1/4 tsp Cream of tartar
Pastry Cream
- 1 3/4 + 1/4 cup Milk (divided)
- 3 oz Sugar
- Pinch of salt
- 1/2 tsp Vanilla extract or vanilla bean
- 2 oz Cornstarch
- 2 Eggs
- 1 oz Butter
- 1 1/4 cups Coconut Flakes
- 1/2 cup Amaretto
Whipped Cream
- 3 cups Heavy Cream
- 3 Tbsp Sugar
- 1 1/2 cups Coconut Flakes (for assembly)
Raspberry Coulis
- 1 pint Raspberries
- 1/2 cup Sugar
- 1/2 cup Water
Crème Anglaise
- Good quality vanilla ice cream melted
Instructions
Sponge Cake
- Preheat oven to 350 degrees
- Sift together in a small bowl, cake flour, sugar, salt and baking powder then set aside.
- In a separate bowl combine the oil, egg, and water then add the mixture to the sifted ingredients. Mix batter until smooth.
- In another bowl, whip egg whites and 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 batter into an ungreased 9" cake pan and bake for approximately 30 minutes
- Invert the cake onto a flat surface lined with parchment paper. Set aside to cool.
Pastry Cream
- Combine the 1 3/4 cups milk, sugar, salt and the vanilla into a medium saucepan. Bring the mixture to a boil.
- Mix together the 1/4 cup milk with the cornstarch until combined, then add the eggs and beat several times.
- When the milk boils, temper the cornstarch mixture into the hot milk by pouring about 1/2 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.
- 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. Combined well and store in the refrigerator.
Whipped Cream
- Combine the heavy cream and the sugar together in a mixing bowl and whip until stiff peaks form.
- Add about 1 cup of the whipped cream to the pastry cream. Set aside the remaining whipped cream to frost the cake
Raspberry Coulis
- Bring sugar and water to a boil and reduce for 5 minutes. (makes about 1/4 cup of simple syrup)
- 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.
Cake Assembly
- When the cake is completely cooled, cut the cake into three layers using a serrated knife.
- Place the bottom layer on a 9″ cake board or serving plate.
- Place half the pastry 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 cake.
- To serve, cut into slices and serve with the raspberry coulis.
