Roy Yamaguchi's Haupia Cake

"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."
 
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Ready In:
55mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • 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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RECIPE SUBMITTED BY

<p>I was lucky to be born in Hawaii and I work as an ICU nurse in Honolulu. I love gardening and I have the sagging bookshelf full of books to prove it. I also love to bake, but I'm not really a good cook unless I have a recipe. I also have over 200 cookbooks and the cabinet is full!</p>
 
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