Easy 6 Making Ideas of Halekulani Coconut Cake Recipe

Welcome to the ultimate guide on crafting the perfect Halekulani coconut cake recipe. If you have ever visited the Halekulani Hotel in Waikiki, Hawaii, you may have indulged in their renowned coconut cake. 

Ingredients

For the cake:

• 2 1/4 cups cake flour

• 2 1/4 teaspoons baking powder

• 1/2 teaspoon salt

• 1 1/4 cups whole milk

• 4 large egg whites

• 1 1/2 cups granulated sugar

• 2 teaspoons vanilla extract

• 1/2 teaspoon almond extract

• 1/2 cup unsalted butter, softened

• 1/2 cup vegetable oil

For the frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 1/4 cup whole milk

• 1 teaspoon vanilla extract

• 1/2 teaspoon coconut extract

For the filling and topping:

• 2 cups sweetened shredded coconut

• 1 cup coconut milk

Equipment

• Mixing bowls

• Electric mixer or stand mixer

• Measuring cups and spoons

• 9-inch round cake pans (2)

• Cooling racks

• Offset spatula

• Serrated knife

• Parchment paper

• Cake stand or serving plate

Description

Making the Cake

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

2. Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.

3. Wet Ingredients: In another bowl, combine the milk and egg whites. Mix in the vanilla and almond extracts.

4. Creaming Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Gradually add the vegetable oil and continue to beat until well combined.

5. Combining Ingredients: Alternately add the dry ingredients and the milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

6. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.

Preparing the Frosting

1. Cream Butter: In a large mixing bowl, beat the softened butter until creamy.

2. Add Sugar and Milk: Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk and continue to beat until smooth and fluffy.

3. Flavoring: Mix in the vanilla and coconut extracts until well combined.

Assembling the Cake

1. Level the Cakes: Once the cakes are completely cool, use a serrated knife to level the tops if necessary.

2. Coconut Milk Soak: Brush the tops of the cakes with coconut milk to keep them moist and enhance the coconut flavor.

3. Layering and Frosting: Place one cake layer on your serving plate. Spread a generous amount of frosting over the top. Sprinkle with a portion of the shredded coconut. Place the second cake layer on top and frost the entire cake. Use the remaining shredded coconut to cover the top and sides of the cake.

Serving Suggestions

Serve this delightful Halekulani Coconut Cake with a side of fresh tropical fruits like pineapple, mango, or papaya. For a true Hawaiian experience, pair it with a refreshing coconut or pineapple drink. 

This cake is perfect for special occasions such as birthdays, anniversaries, or any celebration that calls for a touch of elegance and tropical flavor.

Can I use all-purpose flour instead of cake flour? 

A: Cake flour is recommended for its lighter texture, but if you don't have it, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Sift together before using.

Can I make this cake ahead of time? 

A: Yes, you can bake the cake layers in advance. Wrap them tightly in plastic wrap and store them at room temperature for up to 2 days or freeze for up to 2 months. Thaw before frosting.

Can I use unsweetened coconut for the topping? 

A: Sweetened shredded coconut is recommended for this recipe, as it adds both sweetness and moisture. Unsweetened coconut may result in a drier texture.

What if I don’t have coconut extract? 

A: Coconut extract enhances the flavor, but you can omit it if you don’t have it. The cake will still be delicious, though slightly less coconut-flavored.

Conclusion

The Halekulani Coconut Cake is a true testament to the flavors of Hawaii, bringing a touch of tropical paradise to your kitchen. With its moist, tender layers and rich coconut frosting, it’s a dessert that’s sure to impress. 

Whether you’re celebrating a special occasion or simply craving something sweet, this cake is a perfect choice. 

Enjoy the process of making and sharing this delightful treat with your loved ones, and transport them to the beautiful beaches of Hawaii with every bite.