• Aloha Shoyu
    Aloha Shoyu

    The Official Shoyu Of Cooking Hawaiian Style

  • Island Princess Hawaii
    Island Princess Hawaii

    Hawaiian Macadamia Nuts

  • Cooking Hawaiian Style
    Cooking Hawaiian Style

    The Art of Island Cuisine*

  • Cooking Hawaiian Style
    Cooking Hawaiian Style

    The Art of Island Cuisine*

  • HawaiianFoodOnline.com
    HawaiianFoodOnline.com

    Order All Of Your Favorite Foods Online

TEXT_SIZE
LOADING

Kona Coffee Cream Cake w/Whipped Cream Frosting

This is a Kona coffee cream cake with a Kona Coffee-Chocolate whipped cream frosting.


Posted By: Leilani
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 1 people have saved this recipe

Print   Add to Printer120 Times Printed

Prep Time: 15 | Cook Time: 30 | Ready In: 45+
Ingredients: Print   Add to cart
US Metric
  • 1 cup sifted all purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 tablespoons Kona instant coffee
  • ¼ cup boiling water
  • 3 eggs separated
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Kona Coffee-Chocolate Whipped Cream Frosting

  • 1 ounce semisweet chocolate
  • 1 tablespoon Kona instant coffee
  • 1 tablespoon boiling water
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar

Order Instant Kona Coffee - Hawaiian freeze dried and made from the finest Kona Coffee beans

Instant Kona Coffee


Cooking Process:

Cake

Butter and flour two round 9-inch cake pans. Adjust rack to the middle of the oven and preheat oven to 350 degrees.

Dissolve the coffee in the water and set aside. Sift together the flour and baking powder and set aside.

In a large bowl, beat the yolks with ¾ cups of the sugar, beating for several minutes until the mixture is pale and thick. On low speed, mix in a few tablespoons of the sifted dry ingredients. Then add the vanilla and cooled coffee, scraping the bowl with a rubber spatula and beating only until smooth. Add the remaining dry ingredients and beat, still on low speed, only until incorporated.

Beat egg whites and salt with a mixer until they hold a soft shape. Gradually add the reserved ¼ cup of sugar and continue to beat until the whites hold a definite shape but are not stiff or dry.

Fold a few spoonfuls of the whites into the yolks. Then, fold in the rest of the whites until they are blended. Do not handle any more than necessary.  Using a scale, divide the batter evenly between the two cake pans.

Bake for 20-25 minutes, turning pans once midway to assure even baking, until the tops spring back when lightly pressed with a fingertip.  Cool the layers in the pans for 2-3 minutes. Cut around the sides of the pan with a small, sharp knife to release layers. Let layers cool completely right side up.

Whipped Cream Frosting

Chop the chocolate and place it in the top of a double boiler.  Melt the chocolate.

Dissolve the Kona coffee in boiling water and pour it over the chocolate. Stir until smooth and then remove from double boiler. When it is completely cool, gradually add 2 or 3 tablespoons of the cream to the chocolate mixture, stirring until smooth and liquid.

In a small, chilled bowl with chilled beaters, whip the remaining cream with the vanilla and sugar until it holds a soft shape. Then, while beating, add the chocolate mixture and continue to beat until the cream is stiff enough to hold its shape as an icing. It is nicer if it is not too stiff; you must watch it very carefully—it stiffens more quickly than plain whipped cream.

Frost the two cake layers with the whipped cream. Decorate however you wish.

Comments:

Download Our FREE App

Find Recipe

Category :
Keyword/Tag :