Yield: 10 Servings
|1¼ cup||Cake flour|
|1½ teaspoon||Baking powder|
|¼ cup||Salad oil|
|5 xes||Large eggs|
|¼ teaspoon||Cream of tartar|
|3½ cup||Shredded dried coconut|
|1 cup||Whipping cream|
|\N \N||Rasberry coulis(following)|
For cake: Sift flour; measure 1 cup plus 2 Tb. sift again with ⅓ c.
sugar and baking powder into a large bowl. In another bowl, whisk oil, water, 1 egg, and 1 ts vanilla; add to flour mixture and whisk until smooth. Separate remaining 4 eggs; put yolks in a small bowl.
In a clean bowl, beat egg whites and cream of tartar with a mixer until foamy. Gradually add ¼ c sugar,beating until whites hold firm, moist peaks. Gently fold whites into flour mixture. Spread batter in an ungreased 9-in. cheesecake pan w/a removable rim. Bake in a 350F oven until cake springs back when lightly toughted in center, about 30 min. Cool on a rack for 10 minutes. Run a knife between cake and rim; invert cake onto rack. Remove rim;slife a spatula along pan bottom and remove. Let cool;if made ahead, store airtight up to 1 day. For pastry cream: in a 1½-2 qt. pan, mix ⅓ c. sugar and 1 ½ TBS flour. whisk in milk. stir over med-high heat until boiling, 4-6 minutes. Whisk about ½ c hot mixture into yolks.
Stir yolk mixture into pan; whisk over med-low heat until slightly thicker, 30-90 sec. Stir in 1 ½ c. coconut and 1 tsp. vanilla. Let cool, stirring often. Cover & chill until cold, at least 2 hours or up to 1 day. To assemble case: with a long serrated knife, cut cake horizontally into 3 equal layers. In a bowl, whip cream with 2 TBS sugar until thick enough to hold its shape; fold ¾ c. into pastry cream. Chill remainder. Invert cake onto a plater. Slide rimless baking sheets under each of the top 2 layers and life off. Tuck wide strips of waxed paper just under bottom edge of cake. Spread layer almost to edge w/half the pastry cream. slide middle layer onto filling;spread w/remaining filling. slife last layer onto filling Frost cake w/remaining whipped cream. Pat remaining coconut into cream. Cover gently; chill 2 hours or until nex day. Ease out waxed paper and discard. Pour rasberry coulis equally onto dessert plates; top w/cake wedged. Rasberry coulis. In a blender, whirl until smooth 1 qt fresh or thawed frozen unsweetened rasberries. Rub through a fine strainer into a bowl; discard seeds. Add 1 TBS sugar. If made ahead, chill airtight up to 1 day, stir to use. Speciality of the Halekulani Hotel on Waikiki.