Are you dreaming of sun-drenched beaches and the gentle sound of waves? Then let's bring a little slice of paradise to your kitchen with this decadent Halekulani Coconut Cake recipe. This isn't just a cake; it's an experience. A taste of the legendary Hawaiian hotel's famed dessert, recreated for your enjoyment at home. Prepare for moist, tender cake layers infused with the delicate sweetness of coconut, layered with a luscious cream cheese frosting, and topped with toasted coconut flakes. It's the perfect centerpiece for any celebration or a delightful treat for a quiet evening. This easy recipe is surprisingly simple to make, even for beginner bakers, resulting in a delicious dish that will impress everyone.
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (140g) sweetened shredded coconut
- 1/2 cup (60ml) coconut milk
For the Cream Cheese Frosting:
- 8 ounces (227g) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup (30g) sweetened shredded coconut, toasted
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures your cake layers release easily.
Make the Cake Batter:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Stir in the shredded coconut and coconut milk until evenly distributed.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Prepare the Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Stir in the vanilla extract and toasted coconut.
Assemble the Cake:
- Once the cakes are completely cool, frost the top of one layer with a generous amount of cream cheese frosting.
- Carefully place the second cake layer on top and frost the entire cake.
- Garnish with extra toasted coconut flakes.
Tips for the Best Halekulani Coconut Cake:
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Toast the coconut: Toasting the coconut enhances its flavor and gives it a lovely golden hue. Simply spread it on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until lightly browned.
- Cool completely: Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
Variations:
- Pineapple Coconut Cake: Add 1 cup of crushed pineapple to the cake batter for a tropical twist.
- Macadamia Nut Coconut Cake: Fold in 1/2 cup of chopped macadamia nuts to the batter for added crunch.
- Chocolate Coconut Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients for a rich chocolate flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: Approximately 25-30g Sugar: Approximately 50-60g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
Enjoy your slice of Hawaiian paradise! This recipe is a perfect addition to your collection of easy recipes, healthy meals, and quick dinner ideas, allowing you to create homemade cooking that is both delicious and impressive. It's one of the best recipes for a reason!