Haupia Cake
- Ready In:
- 3hrs 35mins
- Ingredients:
- 12
- Yields:
-
15-24 slices
ingredients
-
SPONGE CAKE
- 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
directions
- 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.
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RECIPE SUBMITTED BY
marisk
honolulu, HI
<p>Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar. Mahalo nui loa! <br /><br />My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. <br />***** ... Excellent! Tasted great with/without tweaking. <br />**** ... Loved It! Tasted great with/without tweaking. <br />No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. <br />Thank you All for sharing!</p>