Week 124: Halekulani Cake
Halekulani cake originated from the Halekulani Hotel in Hawaii. It’s a sponge cake filled with coconut pastry cream and topped with whipped cream and coconut flakes.
Jump to the recipe!
In 1959, a slice of the cake was originally sold for $0.35 in the Halekulani Hotel, which is an unimaginable price now!
I love this cake because it tastes like a coconut angel food cake, but elevated with the decadent pastry cream.
It’s definitely a showstopper recipe, and the hotel even serves a slice of the cake with raspberry coulis.
RECIPE:
INGREDIENTS:
Cake:
4 egg whites
1/3 cup vegetable oil
1/3 cup water
3/4 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
Filling:
2 cups whole milk
4 egg yolks
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla paste
Frosting:
2 1/2 cups heavy whipping cream
1 cup powdered sugar
STEPS:
In the bowl of your stand mixer, beat the egg whites until stiff peaks form. In a separate bowl, whisk the eggs, oil, water, and sugar until light and fluffy. Fold in the egg whites in increments and then add the flour and baking powder. Make sure to mix gently to avoid deflating the egg whites. Pour the batter into your prepared pan and bake for 30 minutes. Then, set aside to cool to room temperature.
Over medium heat, in a pot, heat the milk until it begins to boil. In a small bowl, whisk the egg yolks, sugar, cornstarch, and vanilla paste together. Add 1/4 cup of the milk into your egg mixture and whisk rapidly to avoid having the eggs scramble. Then pour this back into your pot with the rest of the milk and continue whisking until the cream thickens. Add the coconut flakes and set aside to cool to room temperature.
In the bowl of your stand mixer, beat the heavy whipping cream and powdered sugar until stiff peaks form.
To decorate the cake, layer the pastry cream in between the cake layers. Decorate the exterior with the whipped cream and remaining coconut flakes.
Enjoy!
The Bored Baker 👩🏽🍳
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