Haupia Cake Recipes

Steps:

• 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.

Steps:

• MAKE CAKE & WHIPPED CREAM FROSTING: Preheat oven according to directions on cake mix. Grease and flour two 8 or 9-inch round cake pans.
• Prepare the cake according to the package directions, using 2/3 cup of the coconut milk, water, and egg whites.
• When cakes are finished baking, cool and cut each cake horizontally into 2 layers. If your top layers are mound-shaped, cut them so they are flat. (If your layers aren't flat, your filling/frosting will seep off the cake and you'll have a mess.)
• Soften gelatin in remaining 1/3 cup of coconut milk. Dissolve over hot water. Cool completely.
• In a bowl, whip the heavy cream. Fold the gelatin mixture, sugar, and extract into the whipped cream. Chill frosting until it is of spreading consistency.
• MAKE HAUPIA FILLING: In a small bowl, mix together the sugar, salt, cornstarch and water. Set aside.
• In a saucepan, heat the coconut milk. When hot, add the sugar mixture. Cook, stirring constantly, until the mixture thickens. Remove from heat. Stir in vanilla and cool.
• Chill the filling until it is of spreading consistency.
• ASSEMBLE THE CAKE: Spread the Haupia Filling between each cake layer (spread it on pretty thickly, about 1/2" thick or so). You'll have the following layers: cake, filling, cake, filling, cake, filling, cake.
• Refrigerate assembled cake until set.
• Frost entire cake with whipped cream mixture. Sprinkle coconut all over the cake sides and top.
• Keep refrigerated until ready to serve.
• NOTE: Cooking times are approximate and do not include chilling times.

Steps:

• CAKE:.
• Beat egg white and cream of tartar until stiff, but not dry.
• Gradually add 1/2 cup sugar; set aside.
• Sift rest of sugar, flour, baking powder and salt. Mix well.
• Add egg yolks into mixture. Whip egg white mixture lightly into other mixture.
• Use 13x9x3 pan. 350 degrees, 30-35 minutes. Cool on rack (invert) 45 minutes.
• FROSTING AND FILLING:.
• Combine all ingredients except coconut into saucepan.
• Cook over moderate heat, stirring constantly, until thickened.
• Cool.
• Spread on Haupia Cake.
• Sprinkle with coconut.

Steps:

• In a large pot bring the coconut milk, water, sugar and butter to a boil. In a bowl whisk together cornstarch and water. When the coconut milk mixture comes to a boil, whisk in the starch mixture. Whisk until smooth; cook on low heat until it boils. Pour immediately into a 2-inch hotel pan. Chill overnight. Cut into squares before serving.

Steps:

• Combine cornstarch, sugar, water, and coconut milk. Stir until smooth. Stir over medium heat until thickened. Lower heat and continue cooking for 10 minutes. Stir in fresh pineapple and pour into a flat pan. Refrigerate until set.

Steps:

• Dissolve sugar and arrowroot in water. Add coconut milk and cook on low heat, stirring constantly until thick and shiny, about 20-25 minutes. Pour into a greased 8-inch square pan and let cool at room temperature until firm. When cool, serve right away or chill in fridge. Before serving, slice into squares.

Steps:

• Place the cornstarch, sugar, and salt into a saucepan; stir in 1/4 of the coconut milk to make a smooth paste. Stir in the remaining coconut milk, and bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13 inch baking dish; refrigerate until cold.

Steps:

• CAKE:.
• Prepare cake mix according to package directions using 2/3 cup of the coconut milk, water, and the egg whites.
• Cool and split layers.
• Reserve top layer; spread haupia filling on the remaining layers. Chill until set.
• Soften gelatin in remaining coconut milk; dissolve over hot water. Cool.
• Whip cream; fold in gelatin mixture, sugar and extract.
• Stack cake layers; frost with whipped cream mixture.
• Sprinkle cake with coconut.
• FROSTING AND FILLING:.
• In a sauce pan heat coconut milk, mix sugar, salt, and cornstarch with water; stir into hot coconut milk.
• Cook, stirring constantly, until mixture thickens.
• Stir in vanilla and cool.

Steps:

• For crust, preheat oven to 350 degrees. Spray non stick spray at the bottom of 9 X 13 pan.
• Place coconute cookie crumbs, coconut, and macadamias into pan.
• Drizzle with melted butter. Stir in butter and press onto bottom of pan.
• Bake for 15 minutes. Cool completely.
• For cheesecake layer, mix cream cheese and sugar until fluffy, then blend in sour cream.
• Fold in Cool Whip. Spread mixture onto cooled crust.
• Refrigerate to set.
• For haupia layer, combine coconut milk, sugar and dissolved cornstarch in saucepan over medium heat.
• Cook until mixture thickens to a custard like consistency.
• Remove from heat and stir constantly while cooling.
• When the haupia is cool to touch, spread onto cream cheese layer.
• Sprinkle with chopped macadamia nuts or shredded coconut or both.
• Refrigerate at least 2 hours to set before serving.
• Variation:.
• Pina-colada cheesecake: Drain 1 large can crushed pineapple, stir in 1/2 cup sugar. Spread onto crust before cheesecake layer. Add 1 tsp rum flavoring to cheesecake layer.