This raspberry cake is inspired by two iconic cakes we love: the Halekulani coconut cake and princess cake. It brings together the best parts of both into one raspberry chiffon cake. The cake starts with classic chiffon cake layers. Once cooled, the layers are filled with raspberry jam and vanilla bean pastry cream. After the cake is assembled, it’s topped with vanilla bean whipped cream and fresh raspberries. It’s full of raspberry flavor while still being light and not too sweet.
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Halekulani coconut cake was the cake that our mom made us for every birthday growing up. She would serve it with chocolate ice cream and that combination was what used to make every special occasion in our household. This cake is still the one we request for special events. It is light, filled with just the right amount of pastry cream, and still has so much flavor from the coconut and vanilla bean.
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These are our grandma’s cinnamon twists. The base of the twists starts with a milk bread dough. We like using this method over a standard yeast dough so the twists stay soft and light. After making the dough and letting it rise, it gets filled with a cinnamon sugar filling. To make the filling, we use butter, vanilla bean, and double cinnamon sugar. These twists then get topped with a little bit of glaze for the ultimate sweet treat.
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