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    You are in: Home / Recipes / Haupia Cake Recipe
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    Haupia Cake

    Average Rating:

    2 Total Reviews

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    • on April 05, 2010

      Fabulous! Instead of the 4 layers, I simplified it and made 2 9" cake layers, trimming the mounds on the top. I also used a "super moist" white cake mix with 2 whole eggs, instead of egg whites for the cake, to make it moist. I made a 1/2 recipe of the haupia filling to fill the two layers, and because my family loves it, I frosted it with White Mountain frosting from an old Betty Crocker cookbook (see recipe on recipezaar), sprinkling the top with angel flake coconut. The BEST cake ever!

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    • on June 19, 2009

      Thank you Annisette for this cake recipe! We got to a restaurant in chicago that serves this cake and I fell in love with it the first time I tried it! I was looking for this recipe for months and finally found it here! Today is the second time I made this cake and I absolutely LOVE IT! First time I didn't make the whipped cream and it was great, but today I frosted the cake with your fabulous lemony whipped cream and it is delicious! I would've given you 10 stars if I could! Thanks a million!

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    Nutritional Facts for Haupia Cake

    Serving Size: 1 (2927 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 10458.0
    Calories from Fat 4263
    Total Fat 473.7 g
    Saturated Fat 347.0 g
    Cholesterol 652.1 mg
    Sodium 5434.4 mg
    Total Carbohydrate 1522.9 g
    Dietary Fiber 8.0 g
    Sugars 1319.6 g
    Protein 63.5 g

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