Prep 35 mins
Cook 3 hrs
For best results, make the cake the day before you plan to serve it. It's nice served with a fresh tropical fruit salad. Times are estimates and servings depend on how large you cut your slices.
- 1 cup cake flour
- 1 teaspoon baking powder
- 2 eggs, plus
- 2 egg yolks
- 1 cup sugar
- 1⁄2 cup water
- 2 tablespoons unsalted butter
FILLING AND FROSTING
- 4 cups unsweetened coconut milk
- 2 cups water
- 1 cup sugar
- 1⁄4 cup cornstarch
- 1 tablespoon coconut, shredded
- Preheat the oven to 350 degrees and grease a 9 inch round cake pan.
- To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl.
- Using an electric mixer, heat the eggs and yolks at high speed for about 4 minutes, or until thick.
- Gradually add the sugar to the eggs and beat at medium speed for 4 or 5 minutes, until light and fluffy.
- Add the flour mixture to the eggs and beat at medium-low speed until just combined.
- Put the water and butter in a saucepan and stir over medium heat until the butter melts.
- Add to the batter and beat until combined.
- Pour the batter into the prepared baking pan.
- Bake in the over for 20 to 25 minutes, or until an inserted toothpick come out clean.
- Let the cake cool in the pan briefly, then remove and cool on a wire rack.
- Cover with plastic wrap or foil and place in the freezer, preferably overnight.
- To prepare the haupia, place the coconut milk, 1 cup of the water and the sugar in a saucepan and bring to a boil.
- Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture returns to a boil and thickens.
- Remove from the heat and keep warm in a double boiler.
- Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake.
- Slice the cake in half horizontally to make two even layers.
- Pour the haupia over the bottom layer, to a thickness of about ½ inch.
- Place the top layer of cake over the haupia, gently pressing down.
- Pour more of the haupia over the top of the cake, using a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake - or eat it before your company arrives!).
- Refrigerate the cake for 3 to 4 hours.
- When ready to serve, garnish with the shredded coconut.