Hawaiian Coffee Cake Food

HAWAIIAN COFFEE CAKE

Steps:

• sift together flour ,salt ,sugar , baking powder.
• add melted shortening and egg.
• add pineapple with juice.
• stir until flour is well mixed it will be thick batter.
• pour into greased 8x10pan. i used a bread pan.
• mix coconut brown sugar flour and melted butter.
• top coffee cake.
• bake at 425 degrees for 35 minutes. may need a touch more.in bread pan but in 8 inch pan it was only about 20 minutes.

HAWAIIAN COFFEE CAKE

Steps:

• Sift together flour, cinnamon and nutmeg.
• Add and mix until crumbly the brown sugar and shortening.
• Reserve 3/4 cup of this mixture.
• Add the chopped nuts, baking sode and buttermilk.
• Mix enough to blend.
• Bake in greased 8x8x2 pan.
• Sprinkle with reserved 3/4 cup sugar-shortening crumb mixture and cover lavishly with coconut.
• Bake in 350 degree F oven for 50 minutes or finger test for doneness.

VIOLA'S COFFEE CAKE

Steps:

• For the crumb topping: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
• In a medium bowl, combine the walnuts, sugar and cinnamon. Set aside.
• For the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the butter mixture, allowing each to be fully incorporated. Add the vanilla paste and sour cream and beat until smooth.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Add to the batter and mix until combined.
• Spread the batter in the prepared springform pan and sprinkle with the crumb topping. Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes. Place the cake, still in the pan, on a wire rack and let cool to room temperature. Remove from the pan, then slice and serve with a dollop of sour cream if desired.

JAMAICAN COFFEE CAKE

Steps:

• For cake: Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt and set aside. Combine butter and sugar, beating until almost white. Add eggs, 1 at a time, then bananas. Stir in yogurt and vanilla. Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth. Pour into buttered and floured 8-inch cake tin and bake for 40 minutes. Turn onto wire rack to cool. Regrease cake tin with butter only and set aside.
• For filling: Beat together sugar and butter until almost white. Add eggs, 1 at a time, beating thoroughly before each addition. Mix together cocoa and coffee. Then add Tia Maria to coffee/cocoa mixture and add all to filling.
• Cut cake into 2 layers, horizontally, and place 1 layer in bottom of greased cake pan. Cover with half of filling and then the remaining layer of cake. Top with remaining filling. To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat. Repeat this twice. Cover cake with plastic wrap and freeze for 2 hours. Serve ice cold with vanilla ice cream.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

HAWAIJ COFFEE CAKE

Steps:

• Preheat the oven to 350˚ F. Grease an 8-inch square cake pan and line the bottom with parchment paper.
• To make the spice mix, blend together the cardamom, ginger, cinnamon, cloves and nutmeg in a small bowl and set aside. You'll only need 1 tablespoon for this cake.
• To make the cake, beat the butter and sugar in a large bowl or the bowl of a stand mixer for 4 to 5 minutes, or until pale and creamy. Add the eggs one at a time, making sure to beat well after each addition. Add 1 tablespoon of flour if the mixture starts to curdle. In a medium bowl, mix together the flour, 1 tablespoon hawaij, the baking powder and salt. Add this to the butter mixture and beat on low speed until smooth and just combined. Stir in the espresso powder mixture and pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Leave it to cool in the pan for 5 minutes before turning it out onto a rack to cool completely.
• To make the topping, beat the mascarpone in a small bowl until smooth. Pour in the espresso powder, sugar and liqueur, if using, and beat for 1 minute, or until combined. Pour in the cream and whisk until it just reaches a thick spreading consistency. Be careful not to overwhip, as it may split.
• Spread the topping generously on top of the cake and create swoops and swirls by using the back of a spoon. Slowly sweep your spoon or offset spatula back and forth across the cake, leaving about 1/2 inch around the edges.

HAUPIA CAKE

Steps:

• Preheat oven to 350 degrees and grease a 9-inch round cake pan. To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl. Using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick. Gradually add the sugar to the eggs and beat at medium speed for 4 to 5 minutes, until light and fluffy. Add the flour mixture to the eggs and beat at medium-low speed until just combined. Put the water and butter in a saucepan and stir over medium heat until the butter melts. Add to the batter and beat until combined.
• Pour the batter into the prepared baking pan. Bake in the oven for 20 to 25 minutes, or until an inserted toothpick comes out clean. Let the cake cool in the pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in the freezer, preferably overnight.
• To prepare the haupia, place the coconut milk, 1 cup of the water, and the sugar in a saucepan and bring to a boil. Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture return to a boil and thickens. Remove from the heat and keep warm in a double boiler.
• Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. Slice the cake in half horizontally to make 2 even layers. Pour some of the haupia over the bottom layer, to a thickness of about 1/2-inch. Place the top layer of cake over the haupia, gently pressing down. Pour more of the haupia over the top of the cake using a spatula to spread it around evenly. Any remaining haupia can be spread over the sides with a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake -- or eat it before your company arrives!). Refrigerate the cake for 3 to 4 hours. When ready to serve, garnish with the shredded coconut.

HAWAIIAN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, milk, 1/4 cup pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust.
• Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes.
• Refrigerate cheesecake 8 hours to overnight.
• Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.

HAWAIIAN COFFEE

Steps:

• Brew the coffee and water.
• Lightly brown the grated coconut in a saucepan.
• Pour the hot coffee and coconut milk into a glass.
• Sweeten as/if desired.
• Stir.
• Top with the toasted grated coconut and serve.

HAWAIIAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 10 inch tube pan.
• Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 30 minutes.

HAWAIIAN ICE-BOX CAKE

Steps:

• Preheat oven to 350 degrees. Mix water, egg whites and cake mix in a large bowl at low speed for 30 seconds. Increase speed to medium and beat for 2 minutes. Pour batter into a 13x9x2 inch baking dish that is coated with non-stick cooking spray. Bake for 35 minutes or until cake springs back when touched lightly in the center. Let cool in pan on a wire rack.
• Beat milk and pudding mix in a medium bowl at low speed for 2 minutes or until thickened. Cover and chill for 5 minutes. Stir in pineapple. Using handle of wooden spoon, pierce 48 holes in top of cake. Spread pudding mixture over cake and spread whipped topping over pudding mixture. Toast coconut in flat pan for 7 to 10 minutes, stirring frequently for even toasting. Sprinkle topping with toasted coconut. Refrigerate.

HAWAIIAN CAKE

Steps:

• Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.

HAWAIIAN WEDDING CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
• In a large bowl, mix sugar, soda, and flour by hand. Mix in eggs, pineapple with juice. Stir in nuts, and coconut. Pour into prepared pan.
• Bake for 35 to 40 minutes. Cool on wire racks.

COFFEE CAKE

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

HAWAIIAN CAKE

Steps:

• Prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan.
• Cool.
• In a bowl, whisk together milk and pudding mix; let stand to thicken.
• Stir in pineapple.
• Spread over cake.
• In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
• Beat in 1 cup whipped topping.
• Fold in remaining topping.
• Spread over Pudding.
• Sprinkle with coconut.
• Cover and refrigerate for 3 hours or overnight.