Coconut Cake, is a delicious desert made from shredded coconut, common throughout Hawaii and a favorite desert at many luaus.
This recipe is courtesy of the Polynesian Cultural Center on Oahu. Coconut Cake is served at their Ali'i Luau.
For more information on the Polynesian Cultural Luau Center Ali'i Luau visit their website.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
- 2-1/2 cup cake flour
- 2-1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 cup sugar
- 1 cup butter, softened
- 4 eggs, separated
- 1-1/2 teaspoon vanilla
- 1 cup milk
- 3/4 cup shredded coconut
- 1-1/2 teaspoon grated lemon rind
Preheat the oven to 350 degrees Fahrenheit. Grease and flour three 9" cake pans. Sift together the flour, baking powder and salt into a bowl. Cream the butter in an electric mixer bowl. Gradually add the sugar to the butter and beat until consistency is light. To the butter mixture, add one egg yolk at a time, beating in between additions.
Add 1/3 of the flour mixture at a time to the butter mixture, alternating with the milk. End by adding the flour mixture. Scrape down the sides of the bowl and the beater. Add the coconut and lemon rind.
In a separate bowl, beat the egg whites until stiff, but not dry. Fold the egg whites into the cake batter. Bake until a toothpick comes out clean from the center of the cakes (about 35-45 minutes) . Cool the cakes for 10 minutes before inverting onto wire cake racks.