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    You are in: Home / Recipes / Coconut (Haupia) Cake Recipe
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    Coconut (Haupia) Cake

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Chef #724190's Note:

    A light refreshing Hawaiian coconut cake.

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    Units: US | Metric


    1. 1
      Combine coconut milk, sugar, salt, cornstarch, water, and vanilla extract in a pan and heat while whisking.
    2. 2
      Once the ingredients are mixed together and have thickened a bit, then combine with white cake mix and beat with a mixer.
    3. 3
      Put in a 13x9 inch pan and bake at 350 degrees until done. Refrigerate overnight and before serving, take the cake out of the pan, cut the edges off, and top with creamy cool whip. Enjoy as a taste of Hawai'i!

    Ratings & Reviews:

    • on May 11, 2009


      This was good. I made it into a layer cake instead of a sheet cake (with pineapple mascarpone filling) , and added shredded coconut on top of the Cool Whip topping. The cake mix was very thick, so I added a bit more coconut milk to thin it. It worked well because I was making three shallow layers--perhaps best to follow exactly for a sheet cake! The cake was easy to make and assemble and was a light and tasty dessert served with fresh strawberries. Coconut lovers were very happy with it!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coconut (Haupia) Cake

    Serving Size: 1 (115 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 356.8
    Calories from Fat 158
    Total Fat 17.6 g
    Saturated Fat 12.4 g
    Cholesterol 0.0 mg
    Sodium 329.4 mg
    Total Carbohydrate 48.1 g
    Dietary Fiber 1.4 g
    Sugars 36.3 g
    Protein 3.2 g

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