Haupia Cake

Recipe by Annisette
READY IN: 1hr 10mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE CAKE & WHIPPED CREAM FROSTING: Preheat oven according to directions on cake mix. Grease and flour two 8 or 9-inch round cake pans.
  • Prepare the cake according to the package directions, using 2/3 cup of the coconut milk, water, and egg whites.
  • When cakes are finished baking, cool and cut each cake horizontally into 2 layers. If your top layers are mound-shaped, cut them so they are flat. (If your layers aren't flat, your filling/frosting will seep off the cake and you'll have a mess.)
  • Soften gelatin in remaining 1/3 cup of coconut milk. Dissolve over hot water. Cool completely.
  • In a bowl, whip the heavy cream. Fold the gelatin mixture, sugar, and extract into the whipped cream. Chill frosting until it is of spreading consistency.
  • MAKE HAUPIA FILLING: In a small bowl, mix together the sugar, salt, cornstarch and water. Set aside.
  • In a saucepan, heat the coconut milk. When hot, add the sugar mixture. Cook, stirring constantly, until the mixture thickens. Remove from heat. Stir in vanilla and cool.
  • Chill the filling until it is of spreading consistency.
  • ASSEMBLE THE CAKE: Spread the Haupia Filling between each cake layer (spread it on pretty thickly, about 1/2" thick or so). You'll have the following layers: cake, filling, cake, filling, cake, filling, cake.
  • Refrigerate assembled cake until set.
  • Frost entire cake with whipped cream mixture. Sprinkle coconut all over the cake sides and top.
  • Keep refrigerated until ready to serve.
  • NOTE: Cooking times are approximate and do not include chilling times.
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