Follow these steps for perfect results
cake flour
sifted
sugar
sugar
salt
baking powder
vegetable oil
eggs
water
egg whites
cream of tartar
2% low-fat milk
sugar
salt
vanilla extract
cornstarch
eggs
butter
sweetened flaked coconut
Amaretto
heavy cream
sugar
sweetened flaked coconut
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
Sift together cake flour, 2/3 cup sugar, salt, and baking powder in a bowl.
In a separate bowl, combine oil, eggs, and water; add to the flour mixture. Mix until smooth.
Whip egg whites and cream of tartar until foamy. Gradually add 1/2 cup sugar and whip until stiff peaks form.
Fold egg whites into the batter until just combined.
Pour batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely in the pan before refrigerating for several hours.
To prepare the pastry cream, combine 1 3/4 cups milk, sugar, salt, and vanilla in a saucepan.
Cook over medium-high heat until tiny bubbles form, stirring occasionally.
Combine remaining milk with cornstarch; add eggs and beat until smooth.
Temper the egg mixture by slowly adding 1/2 cup of the hot milk mixture, whisking constantly.
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
Cook over medium heat, stirring constantly, until the pastry cream thickens.
Remove from heat and stir in butter. Scrape the custard into a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Refrigerate until chilled.
To prepare the whipped cream, combine heavy cream and sugar in a mixing bowl.
Whip until stiff peaks form.
Add 1 cup of the whipped cream, Amaretto, and 1 1/4 cups coconut to the chilled pastry cream; stir well to combine.
Set aside the remaining whipped cream and coconut for frosting and garnish.
Once the cake is completely cooled, use a serrated knife to carefully cut it into three even layers.
Place one cake layer on a cake board or serving plate.
Spread half of the Amaretto-coconut pastry cream evenly over the first layer.
Top with the second cake layer and spread the remaining pastry cream evenly over it.
Place the third cake layer on top.
Frost the top and sides of the cake with the remaining whipped cream.
Sprinkle the frosted cake with the reserved 1/2 cup of sweetened flaked coconut.
Refrigerate the finished cake for at least 30 minutes to allow the flavors to meld before serving.
Expert advice for the best results
Make sure the cake is completely cooled before frosting to prevent the whipped cream from melting.
Use high-quality coconut for the best flavor.
Chill the cake for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
20 minutes
Can be made 1-2 days in advance.
Garnish with extra coconut flakes and a sprig of mint.
Serve chilled with a scoop of vanilla ice cream.
Pair with fresh tropical fruit.
Pairs well with the sweetness and coconut flavors.
Discover the story behind this recipe
Associated with Hawaiian hospitality and celebrations.
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