For years my family has made the Kings Hawaiian Bakery’s Paradise Cake a go-to for any type of celebration. The bakery is near by, its a crowd pleaser and just plain beautiful! Now that I live in San Diego, 2 hours away from Kings Hawaiian Bakery, I’ve come to appreciate it that much more. It really hadn’t occurred to me that this cake isn’t available everywhere. This is probably because their breads are available in my local grocery store.
With warmer weather and nothing but sunny days ahead, I had a craving for a Paradise Cake. Its three layers of fluffy chiffon cake with light whipped frosting. The real treat is that the three layers of cake are made up of Guava, Passion Fruit, and Lime flavored cake. Do I have your attention now?
I checked the interwebs and couldn’t locate a copycat recipe, so I came up with my own. Please make note, however, that I am not a professional so some of this is eye-balled and guess-work…
1/2 cup water
2 1/4 cups cake flour
1 1/2 cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated
Zest of 2 lemons
1/2 teaspoon cream of tartar
1/4 cup passion fruit juice
1/4 cup lime juice
Zest of 1 lime
1/4 cup of guava nectar
Pre-heat your oven to 325 degrees and grease three 9 inch round pans. Sift flour, sugar, baking powder and salt. Make a well in the center of your sifted dry ingredients. In the well place the oil, water, egg yolks and lemon zest. Beat with a whisk until it is smooth. At this point, separate the batter evenly into three bowls. Add passion fruit juice and a drop of red food coloring to one bowl, guava nectar and orange food coloring to another bowl, and finally the lime juice and zest with green food coloring to the last bowl of batter. Stir until fully incorporated.
Using an electric mixer, beat egg whites and cream of tartar until they hold a stiff peak (**note this is vital…this part really makes or breaks the cake**). Add a dollop of the egg white mixture to each of the three bowls of flour mixture and gently stir each. Evenly divide the remaining egg white mixture into the three bowls and gently fold it into the batter. Pour the three fully incorporated batters into their baking pans. Try to resist the temptation to tap the side of the bowl as it will kill some of the air that you worked so hard to whip into those egg whites. Bake for 20-30 minutes depending on your oven, or until the top springs back when you touch it.
The frosting I used for this cake is a whipped cream frosting, but its a little sturdier. In other words, it won’t melt if you let it sit out on the counter for a little bit. In fact this cake traveled with me to grandmother’s house (nearly an hour drive) and remaining completely in tact.
2 1/2 teaspoons vanilla
3/4 cup sugar
8 oz cream cheese
2 cups heavy whipping cream
Place the bowl and beaters in the freezer for at least 30 minutes before preparing the frosting. Use an electric mixer to mix the vanilla, sugar and cream cheese. Pour in the heavy whipping cream slowly and beat until it thickens up and holds a peak.
Frost and enjoy!
While this cake can make it on the counter for the duration of your party, it should definitely be stored in the frig since the frosting is dairy based.
I have to say mine wasn’t as good as the original, but its a fresh cake for a summer day!