1 1/4 c Cake flour
1 c Sugar
1 1/2 ts Baking powder
1/4 c Salad oil
1/4 c Water
5 x Large eggs
2 ts Vanilla
1/4 ts Cream of tartar
1 c Milk
3 1/2 c Shredded dried coconut
1 c Whipping cream
Rasberry coulis(following)
For cake: Sift flour; measure 1 cup plus 2 Tb. sift again with 1/3 c.
sugar and baking powder into a large bowl. In another bowl, whisk
oil, water, 1 egg, and 1 ts vanilla; add to flour mixture and whisk
until smooth. Separate remaining 4 eggs; put yolks in a small bowl.
In a clean bowl, beat egg whites and cream of tartar with a mixer
until foamy. Gradually add 1/4 c sugar,beating until whites hold
firm, moist peaks. Gently fold whites into flour mixture. Spread
batter in an ungreased 9-in. cheesecake pan w/a removable rim. Bake
in a 350F oven until cake springs back when lightly toughted in
center, about 30 min. Cool on a rack for 10 minutes. Run a knife
between cake and rim; invert cake onto rack. Remove rim;slife a
spatula along pan bottom and remove. Let cool;if made ahead, store
airtight up to 1 day. For pastry cream: in a 1 1/2-2 qt. pan, mix 1/3
c. sugar and 1 1/2 TBS flour. whisk in milk. stir over med-high heat
until boiling, 4-6 minutes. Whisk about 1/2 c hot mixture into yolks.
Stir yolk mixture into pan; whisk over med-low heat until slightly
thicker, 30-90 sec. Stir in 1 1/2 c. coconut and 1 tsp. vanilla. Let
cool, stirring often. Cover & chill until cold, at least 2 hours or
up to 1 day. To assemble case: with a long serrated knife, cut cake
horizontally into 3 equal layers. In a bowl, whip cream with 2 TBS
sugar until thick enough to hold its shape; fold 3/4 c. into pastry
cream. Chill remainder. Invert cake onto a plater. Slide rimless
baking sheets under each of the top 2 layers and life off. Tuck wide
strips of waxed paper just under bottom edge of cake. Spread layer
almost to edge w/half the pastry cream. slide middle layer onto
filling;spread w/remaining filling. slife last layer onto filling
Frost cake w/remaining whipped cream. Pat remaining coconut into
cream. Cover gently; chill 2 hours or until nex day. Ease out waxed
paper and discard. Pour rasberry coulis equally onto dessert plates;
top w/cake wedged. Rasberry coulis. In a blender, whirl until smooth
1 qt fresh or thawed frozen unsweetened rasberries. Rub through a
fine strainer into a bowl; discard seeds. Add 1 TBS sugar. If made
ahead, chill airtight up to 1 day, stir to use. Speciality of the
Halekulani Hotel on Waikiki.
Yields
10 Servings