Saturday, September 17, 2005

Haupia Cake (Coconut)

A popular cake!


1 package white cake mix (for a 9x13" pan)
1 cup Coconut milk
2/3 Cup water
2 egg whites


1 Tablespoon Unflavored gelatin
2 Cups heavy cream
6 Tablespoons sugar
1 teaspoon lemon extract
shredded coconut to taste

Haupla Filling:

2 cups Coconut milk
1/2 cut sugar
1/4 teaspoon salt
3 tablesppons cornstarch
1/2 cup water
1 teasppon vanilla


Prepare cake mix according to package directions using 2/3 cup of the coconut milk, water an egg whites. Cool cake, remove from pan and split carefully into three layers. Reserve top layer; spread haupia filling on the remaining layers. Chill layers until filling is set.

While layers are chilling; solften 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 cronstarch with water; stir into hot coconut milk. Cook, stiring constantly, until mixture thickens (cook over low heat to avoid curding) Stir in vanilla and cool.

NOTE: It is best to chill 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.

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