Kahala Hilton Coconut Cake

• 4 eggs, separated
• ½ cup oil
• ½ cup water
• 1 tsp vanilla
• ½ tsp salt
• 1½ tsp baking powder
• 1 cup cake flour
• ¾ cups + 3 tbsp sugar
• custard filling
• 1½ cups whipping cream
• 3 cups freshly grated coconut

1. Mix egg yolks, oil, twater, and ½ tsp vanilla. Add salt, baking powder, cake flour, and ¾ cup sugar. Mix until smooth.
2. Beat egg whites until stiff and carefully fold into batter. Pour into greased and floured 10" springform pan.
3. Bake at 325°for 50 minutes or until cake tests done. Cool.
4. Cut cake into 4 very thin or 3 thicker layers. Spread cooled custard filling between cake layers.
5. Whip cream with 3 tbsp sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill.

Custard Filling

• 2 cups milk
• ¾ cup sugar
• ½ tsp vanilla
• 1 tbsp cornstarch
• 2 tbsp cold milk
• 2 eggs, beaten

1. Combine milk, sugar, and vanilla in saucepan. Bring to a boil.
2. Mix cornstarch with cold milk and beaten eggs. Blend cornstarch mixture into sugar mixture and cook, stirring until thickened. Cool.