Halekulani Hotel Coconut Cake Recipe Foodcom Recipes

EASY MELT IN YOUR MOUTH COCONUT CAKE

Steps:

• Bake cake according to cake box directions in a 13 x 9 pan.
• Take cake out of oven and while still hot, poke holes all over top with something the size of a small birthday candle.
• Slowly pour can of sweetened condensed milk over the top of cake making sure it doesnt all run to the sides.
• Slowly pour Coco Lopez over top of cake -- you may have to heat this up in microwave 20-30 seconds to get it liquid.
• enough to pour -- this ingredient is found in the "drink mixers" section of the grocery store.
• If you have time, cover cake and put in refrigerator overnight getting it cold.
• When you are ready to serve, spread Cool Whip on top and then sprinkle coconut over top to taste -- guaranteed to please!

HELEN'S COCONUT CAKE

Steps:

• (Shredded coconut sometimes called southern style gives the cake a crunchier texture, but flaked coconut can be used if necessary. Look for canned coconut which is more moist than the bagged coconut, it's fine if it is sweetened.) Heat oven to 350°F, butter and flour a 9x13" baking pan.
• Heat milk and butter to scalding (do not boil), set aside.
• Combine the flour baking powder and salt, mix well.
• Beat eggs, add sugar beating all the while until they are thick& foamy.
• Gradually add hot milk, then the vanilla beating all the while.
• At slow speed beat in the flour, beat til smooth and combined.
• Pour into the prepared pan.
• Bake at 350°F for approx 30 minutes (test after 25 minutes with a toothpick).
• Cake is done when the toothpick comes out clean.
• Cool the cake slightly in the pan.
• PREPARE THE TOPPING: Melt butter in a saucepan, stir in the brown sugar, add coconut& vanilla.
• Spread the topping over the cake (do it evenly reaching right to the corners).
• Turn oven to broil and place cake 6" from the heat.
• Broil until bubbling and dark brown, turning if necessary to ensure even coloring.
• The topping should be beyond golden but be very careful it can burn in an instant if you are not watching it.
• Cool to room temp, cut into squares and serve.

INCREDIBLE COCONUT CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat the sugar, butter and oil until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
• Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
• Add cream of tartar to egg whites; beat until stiff peaks form. Gently fold into batter.
• Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth.
• Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.