Recipe and photo are courtesy of Diane Rodriguez of Pleasanton, CA. Diane says, "This
version of Haupia Cake is based on the 1995 Oahu County 4-H Foodshow cookbook recipe."
Haupia is a Hawaiian coconut pudding that
is made with coconut milk. The pudding is usually made firm enough so that
after it has set, it can be cut into small squares and eaten with your
hands. This version is used as a filling for a cake.
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Haupia Cake - Hawaiian Pudding Cake
Yields: 1 large cake
Prep time: 30 min
Cook time: 18 min
1 (18-ounce) package white cake mix
2/3 cup frozen
coconut milk, thawed*
2/3 cup water
Haupia Filling (see recipe below)
Whipped Cream Topping (see recipe below)
* Use only thawed frozen coconut milk - not canned
coconut milk, cream of coconut, or coconut juice. Coconut milk can be found in
plastic 12-ounce or 16-ounce pouches or in 12-ounce frozen cans in the freezer
section of most Asian supermarkets.
Preheat oven to temperature suggested on the cake
box. Grease and flour three (3) 9-inch cake pans.
Prepare the cake mix using the egg whites, coconut
milk ,and water instead of the ingredients called for on the cake mix box. Pour
the batter into the three (3) prepared cake pans.
Bake for approximately 18 minutes. The cake is done when the sides shrink back slightly from the side of the pan, and
when the top springs back when lightly pressed with fingertips, or when a cake
tester or toothpick inserted in the center of the cake comes out clean. Remove
from oven and let cool on wire racks for 10 minutes. After 10 minutes, remove
the cake pans and place on wire cooling racks.
Prepare Haupia Filling (see recipe below).
Assemble Cake: Put one of the cake layers on a cake plate so that the bottom of the cake (flat
side) is on top. Place strips of waxed paper around the bottom of the cake layer
to protect the cake plate from spills and keep it clean. Spread just under 1/2
the Haupia Filling on top of the layer. Place the cake dish in the refrigerator
for approximately 15 minutes to firm up the filling.
After the 15 minutes, remove the cake plate from the refrigerator and place the 2nd layer of
cake on top, again so the bottom of the cake (flat side) is on top. Spread most
of the remaining 1/2 of the Haupia Filling on top of the 2nd layer. Then place
the last (3rd) layer, rounded side up, on top of the filling. Use the last bit
of filling to smooth between any gaps in the layers along the sides of the cake.
Place the cake back in the refrigerator for at least 30 minutes before frosting.
Prepare Whipped Cream Topping (see recipe below).
Using a metal spatula, spread the prepared Whipped
Cream Topping over the top and sides of the cake. Sprinkle the flaked or
shredded coconut over the top. Carefully remove the pieces of waxed paper.
Refrigerate until ready to serve.
Makes one (1) large cake.
4 1/2 tablespoons cornstarch
3/4 cup water
3 cups frozen
coconut milk, thawed
3/4 cup granulated
3/8 teaspoon salt
1 1/2 teaspoons pure vanilla extract
In a small bowl, combine the cornstarch and water;
set aside and let sit for a few minutes.
In a large saucepan over low heat
(cook over low heat to avoid curdling), add the
coconut milk, sugar, and salt, stirring to dissolve the sugar. When the sugar is
dissolved, add the cornstarch/water mixture. Stirring constantly, bring to a
boil. NOTE: If you don't stir constantly, the mixture will
burn at the bottom of the pan. Let boil, stirring constantly, for
approximately 1 minutes or until the haupia becomes thick. Remove from the stove
and stir every few minutes as the mixture cools. After about 10 minutes, stir in
the vanilla extract and allow to cool (can refrigerate, if desired).
Whipped Cream Topping:
1 cup heavy whipping
2 to 3 tablespoons powdered (confectioners') sugar
1/2 teaspoon pure vanilla extract
1/2 cup flaked or shredded coconut
In the bowl of your electric mixer, beat the cream
until it is slightly thickened. Add the powdered sugar and vanilla extract; beat
until the cream is whipped and forms peaks.