Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as ハワイの思い出☆ココナッツケーキ

Hawaiian Memories: Coconut Cake

Name: Hawaiian Memories: Coconut Cake
Yield: Makes one 7-inch (18cm) round cake
Cuisine: American
Ingredients: 3 large eggs; 1/2 cup granulated sugar (about 100g); 3/4 cup cake flour (about 90g); 1/4 cup coconut milk (about 50ml); 2 tablespoons + 4 tablespoons ◎Syrup (granulated sugar + water); 1 1/4 cups + 4 tablespoons + 2/3 cup ☆Cream (heavy cream 47% + granulated sugar + coconut milk); as needed Coconut flakes or shredded coconut,; as needed Powdered sugar,

がっこいぶり @cook_40042412

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).

がっこいぶり @cook_40042412

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Ingredients

Makes one 7-inch (18cm) round cake

3large eggs
1/2 cupgranulated sugar (about 100g)
3/4 cupcake flour (about 90g)
1/4 cupcoconut milk (about 50ml)
2 tablespoons+ 4 tablespoons ◎Syrup (granulated sugar + water)
1 1/4 cups+ 4 tablespoons + 2/3 cup ☆Cream (heavy cream 47% + granulated sugar + coconut milk)
as neededCoconut flakes or shredded coconut,
as neededPowdered sugar,

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Steps

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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Cooksnaps

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がっこいぶり @cook_40042412

Published in the US on April 01, 2025 15:03

横浜で、のほほ～ん☆かなりのスローペースでごめんなさい…高校生の長男、中学生の次男、主人の4人暮らし☆レシピは手直ししてしまうごどもあるがら、チェックしてけれなぁ～（一応秋田弁) 。皆様の素敵なレポに癒されてマ～ス♡いつもありがとうございます♡むぎゅっ～（抱擁）...桜をこよなく愛する✽桜ばか2号✽お酒も呑みつつ…米津さん&King G&風さん&髭さん…笑…と読書大好き♡病んでます♡

Keywords

Cake Coconut Egg

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