ハワイの思い出☆ココナッツケーキ 
Hawaiian Memories: Coconut Cake
The coconut cake I had in Hawaii was so delicious... I decided to make it without oil! It's also my birthday cake this year.
The story behind this recipe
I went to Hawaii for my honeymoon. The coconut cake I had at the hotel cafe was so good that I couldn't stop eating it. It was around my birthday, so it's a memorable cake for me (haha). This year, I'm gifting it to myself for my 27th birthday... just kidding (haha).
Hawaiian Memories: Coconut Cake
The coconut cake I had in Hawaii was so delicious... I decided to make it without oil! It's also my birthday cake this year.
The story behind this recipe
I went to Hawaii for my honeymoon. The coconut cake I had at the hotel cafe was so good that I couldn't stop eating it. It was around my birthday, so it's a memorable cake for me (haha). This year, I'm gifting it to myself for my 27th birthday... just kidding (haha).
Cooking Instructions
- 1
Bring eggs to room temperature.
Line the baking pan with parchment paper.
Preheat the oven to 350°F (180°C). - 2
In a bowl, beat the eggs and granulated sugar with a hand mixer until thick and creamy.
- 3
Sift in the cake flour and mix with a rubber spatula until no flour is visible.
- 4
Add the coconut milk and mix until well combined.
- 5
Pour the batter into the pan, tap the bottom to remove large air bubbles, and bake at 320°F (160°C) for about 40 minutes.
- 6
Insert a skewer; if it comes out clean, it's done. Immediately cover with plastic wrap and invert to cool.
- 7
Once completely cooled, cut into 3 layers.
Microwave to make the syrup and let it cool.
- 8
Make the cream. In a bowl, whip the heavy cream and sugar until soft peaks form, then add the coconut milk and whip until stiff peaks form.
- 9
Brush the sponge with syrup, layer with cream, and decorate with coconut and powdered sugar.
- 10
Using a 6-inch (15cm) pan gives a nice volume.
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