Roy Yamaguchi's Haupia Cake
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This is a recipe from Roy Yamaguchi's cookbook. Haupia is coconut pudding. Here it is used as a filling and frosting on a white sponge cake. It is usually served cold and best made the day before.
- Ready In:
- 1 cup cake flour
- 1 teaspoon baking powder
- 2 eggs, plus 2 yokes
- 1 cup sugar
- 1⁄2 cup water
- 2 tablespoons unsalted butter
- 4 cups unsweetened coconut milk
- 2 cups water
- 1 cup sugar
- 1⁄4 cup cornstarch
- 1 tablespoon shredded coconut
- Preheat the oven to 350 degrees and grease an 8 inch square cake pan or 9 inch round pan.
- To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl.
- Using an electric mixer, beat 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, sprinkle the shredded coconut on top the cake.
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