Ingredients
- Cake:
- 1 pkg white cake mix (for a 9X13" pan)
- 1 cup coconut milk
- 2/3 cup water
- 2 egg whites
- Frosting:
- 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
Preparation
Step 1
CAKE:
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.
HAUPIA FILLING:
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.
NOTE: 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.