Halekulani Hotel Coconut Cake
Transport your taste buds straight to paradise with the luxurious Halekulani Hotel Coconut Cake, a dessert inspired by the iconic Hawaiian retreat. This irresistible cake blends tender layers of coconut-infused sponge with a creamy, tangy coconut cream cheese frosting, creating a masterpiece of tropical indulgence. Made with fluffy egg whites, fragrant coconut milk, and sweetened shredded coconut, each bite bursts with flavor and meticulous craftsmanship. Finished with a delicate coating of shredded coconut, this show-stopping cake is perfect for special occasions or a sweet escape to island flavors. Easy to assemble yet utterly decadent, this recipe will become a cherished addition to your dessert repertoire.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 5 units Egg whites, room temperature
- 1.25 cups Coconut milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Coconut extract
- 1.5 cups Sweetened shredded coconut
- 3 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 1 teaspoon Coconut extract (for frosting)
- 1 cup Sweetened shredded coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour three 8-inch round cake pans, or line them with parchment paper for easy removal.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the egg whites to the butter and sugar mixture, one at a time, beating well after each addition to fully incorporate.
Reduce the mixer speed to low and alternately add the dry ingredients and coconut milk in three parts, starting and ending with the dry ingredients. Mix just until combined.
Stir in the vanilla and coconut extracts, followed by the sweetened shredded coconut.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 32-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the frosting, beat the cream cheese and butter in a large mixing bowl until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Stir in the coconut extract. If the frosting is too thick, you can add 1-2 tablespoons of coconut milk to achieve your desired consistency.
To assemble, place the first cake layer on a serving plate. Spread a generous layer of frosting on top. Repeat with the second and third layers, frosting the sides and top of the cake as well.
Gently press the shredded coconut garnish onto the sides and top of the cake, ensuring it adheres to the frosting.
Refrigerate the cake for at least 1 hour before slicing and serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
8733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.0 g | 558% | |
| Saturated Fat | 286.0 g | 1430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1013 mg | 338% | |
| Sodium | 3460 mg | 150% | |
| Total Carbohydrate | 1134.1 g | 412% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 859.7 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 409 mg | 31% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2005 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
