Kahala Hilton Coconut Cake Recipe
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Ingredients: |
Ingredients: 6 large eggs
1/2 cup oil
1/2 cup water
1 tsp. vanilla, divided
1/2 tsp. salt
1-1/2 tsp. baking powder
1-1/2 cups plus 3 T. sugar, divided
1 cup cake flour
2 cups plus 2 T. cold milk
1 T. cornstarch
1-1/2 cups heavy cream
3 cups freshly grated coconut
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Directions: |
Directions:Separate 4 eggs. Mix egg yolks, oil, water and 1/2 teaspoon vanilla. Add salt, baking powder, 3/4 cup sugar and flour; mix until smooth. Beat 4 egg whites until stiff and carefully fold into batter. Pour into a greased and floured 10 inch springform pan. Bake at 325ºF for 50 minutes or until toothpick inserted near center come out clean. Cool completely on wire rack. Carefully remove cake from pan and slice into 3 or 4 layers. Prepare filling by combining 2 cups milk, 3/4 cup sugar and 1/2 teaspoon vanilla in saucepan. Bring to a boil. Mix cornstarch with 2 tablespoons milk and 2 beaten eggs. Blend this mixture into milk mixture and cook and stir until thickened. Cool. Spread the custard between layers. Whip the cream with 3 tablespoons sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill thoroughly. |
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Personal
Notes: |
Personal
Notes: Lori and I stayed a few days at the Kahala Hilton near Diamond Head on one of our trips to Hawaii. I believe we had this cake one night for a treat. This is another LA Times recipe from the 70's. The Kahala Hilton is no longer a Hilton hotel but still operates as a hotel.
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