Haupia Cake



"A little work but oh so onolicious! I got several email requests for this recipe over the Christmas holidays, so I thought I'd share it with everyone. Sorry: I still lucky fo' live Hawai'i nei."

1 pkg white cake mix (for a 9X13" pan)
1 cup coconut milk
2/3 cup water
2 egg whites

1 Tbsp unflavored gelatin
2 cups heavy cream
6 Tbsp sugar
1 tsp lemon extract
shredded coconut to taste

Haupia Filling
(you can do this part while the cake is baking)
2 cups coconut milk
1/2 cup sugar
1/4 tsp salt
3 Tbsp cornstarch
1/2 cup water
1 tsp vanilla

Prepare cake mix according to package directions using 2/3 cup of the coconut milk, the water, and the egg whites. Cool cake, remove from pan and split carefully into 3 layers. Reserve top layer; spread haupia filling on the remaining layers. Chill layers until filling is set.
While layers are chilling: soften gelatin in remaining 1/3 cup coconut milk; dissolve over hot water. Cool. Whip cream; fold in gelatin mixture, sugar and extract. Stack chilled cake layers; frost with whipped cream mixture. Sprinkle cake with coconut.


In a sauce pan heat coconut milk (do not boil). Mix sugar, salt, and cornstarch with water; stir into hot coconut milk. Cook, stirring constantly, until mixture thickens (cook over low heat to avoid curdling). Stir in vanilla and cool.

It is best to chill the haupia until it is somewhat thick, but still spreadable; otherwise it kind of goops up when you try to spread it on the layers. Chill the frosting, too, before you spread it.