Hawaiian Coconut Cake
Hawaiian Coconut Cake is a popular dessert in Hawaii, often served at luaus and other special occasions.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Hawaiian Coconut Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Fold in the shredded coconut.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer the cake to a wire rack to cool completely.
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In a chilled bowl, whip the whipping cream and powdered sugar until stiff peaks form.
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Place the cooled cake on a serving plate. Frost the top and sides of the cake with the whipped cream.
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Top the cake with pineapple slices and maraschino cherries.
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Refrigerate the cake for at least 1 hour before serving.
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Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 52g18%
- Sugars 38g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
