Coconut Cake From Kahala, Hawaii

By JanetLynn198

Ingredients

• Filling:
• 6 eggs
• 1/2 cup oil
• 1/2 cup water
• 1 tsp vanilla
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 cup cake flour
• 3/4 cup Sugar
• 2 cups Milk
• 3/4 cup sugar
• 1/2 tsp vanilla
• 1 tbsp cornstarch
• 2 tsbp milk
• 2 eggs, beaten
• 1 1/2 cups whipping cream
• 3 tbsp sugar
• 3 cups freshly grated coconut

Details

Servings 12
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1. Separate 4 eggs. Mix egg yolks, oil, water and 1/2 tsp vanilla.

2. Add salt, baking powder, cake flour and 3/4 cup sugar and mix until smooth.

3. Beat 4 egg whites until stiff and carefully fold into batter. Pour into a 10" springform pan that has been greased and floured or wax paper lined.

4. Bake at 325 about 50 mins or until cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers.

5. Prepare filling by mixing 2 cups milk, 3/4 cup sugar and 1/2 tsp vanilla in pan. Bring to boil.

6. Mix cornstarch with 2 tbsp cold milk and 2 beaten eggs. Blend cornstarch mixture into sugar mixture and cook, stirring until thickened. Cool.

7. Spread custard between cake layers. Whip cream with 3 tbsp sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill thoroughly.