Best 4 Haupia Cake Recipes

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**Introducing Haupia Cake: A Taste of Hawaiian Paradise**

In the realm of delectable desserts, Haupia Cake stands out as a true Hawaiian treasure. Originating from the islands of Polynesia, this delightful cake boasts a rich history and captivating flavors that have enchanted taste buds for generations. With its moist and fluffy texture, creamy haupia filling, and delicate coconut aroma, Haupia Cake is a symphony of flavors that transports you to the heart of the Pacific paradise. This article presents a collection of carefully curated Haupia Cake recipes, each offering a unique twist on this classic Hawaiian dessert. From the traditional recipe that stays true to its roots to variations that incorporate modern culinary techniques and flavors, this article has something for every palate. Whether you're a seasoned baker or a home cook looking to impress your loved ones, these recipes will guide you in creating a Haupia Cake that will leave a lasting impression. Indulge in the sweet serenity of haupia and embark on a culinary journey to the enchanting shores of Hawaii.

Check out the recipes below so you can choose the best recipe for yourself!

HAUPIA CAKE



Haupia Cake image

I made this cake for our Hawaiian Luau, and several times since then! It's a pretty white cake layered with haupia filling, a Hawaiian coconut pudding. If you like coconut, this cake is really nice. Not too sweet. It's a little work, but well worth it in the end. If you don't want to do the layering, just make it in a 9x13 pan and only make a half batch of the haupia filling. Please note that preparation/cooking times are approximate and don't include chilling times.

Provided by Annisette

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 15

1 (18 ounce) box white cake mix
1 cup coconut milk, divided
2/3 cup water
2 egg whites
1 tablespoon unflavored gelatin
2 cups heavy cream
6 tablespoons sugar
1 teaspoon lemon extract
shredded coconut (amount needed to sprinkle over entire cake)
1 cup sugar
1/2 teaspoon salt
6 tablespoons cornstarch
1 cup water
4 cups coconut milk
2 teaspoons vanilla

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.

HAUPIA CAKE



Haupia Cake image

Provided by Food Network

Time 9h5m

Number Of Ingredients 11

1 cup cake flour
1 teaspoon baking powder
2 eggs plus 2 yolks
1 cup sugar
1/2 cup water
2 tablespoon unsalted butter
4 cups unsweetened coconut milk
2 cups water
1 cup sugar
1/2 cup cornstarch
1 tablespoon shredded coconut, for garnish

Steps:

  • Preheat oven to 350 degrees and grease a 9-inch round cake 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 to 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 oven for 20 to 25 minutes, or until an inserted toothpick comes 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 return 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 2 even layers. Pour some of the haupia over the bottom layer, to a thickness of about 1/2-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 to spread it around evenly. Any remaining haupia can be spread over the sides with 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, garnish with the shredded coconut.

ROY YAMAGUCHI'S HAUPIA CAKE



Roy Yamaguchi's Haupia Cake image

This is a recipe from Roy Yamaguchi's cookbook. Haupia is coconut pudding. Here it is used as a filling and frosting on a white sponge cake. It is usually served cold and best made the day before.

Provided by Amy in Hawaii

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup cake flour
1 teaspoon baking powder
2 eggs, plus 2 yokes
1 cup sugar
1/2 cup water
2 tablespoons unsalted butter
4 cups unsweetened coconut milk
2 cups water
1 cup sugar
1/4 cup cornstarch
1 tablespoon shredded coconut

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.

Nutrition Facts : Calories 540.5, Fat 28.6, SaturatedFat 23.8, Cholesterol 54.1, Sodium 83.5, Carbohydrate 70.8, Fiber 0.4, Sugar 50.3, Protein 5.3

CHOCOLATE HAUPIA CAKE



Chocolate Haupia Cake image

Haupia cake is a traditional Hawaiian dessert made with white cake, topped with coconut (haupia) pudding and whipped cream, that my children frequently request as a special birthday dessert. My son asked me to tweak it and make it a chocolate cake instead of the usual white cake. I added chocolate to the whipping cream to...

Provided by Julie Madawi

Categories     Cakes

Time 50m

Number Of Ingredients 21

HAUPIA PUDDING
3 can(s) coconut milk, unsweetened, divided
1 c sugar
1/2 tsp salt
6 Tbsp cornstarch
1/2 c water
2 tsp vanilla extract
CAKE
1 box duncan hines chocolate cake mix
3 eggs
1/3 c canola oil
2/3 c coconut milk, unsweetened
2/3 c water
CHOCOLATE WHIPPED CREAM
2 c whipping cream
1/3 c coconut milk, unsweetened
1/4 c cocoa, unsweetened
2/3 c powdered sugar
1 tsp vanilla extract
1 Tbsp espresso, brewed
1 pinch salt

Steps:

  • 1. Make the haupia pudding first.
  • 2. Heat the coconut milk, sugar, and salt in a medium saucepan over medium heat, stirring occasionally.
  • 3. Mix water and cornstarch together. Slowly stir into the coconut milk, stirring constantly until it boils and thickens. Boil and stir for one minute.
  • 4. Remove from heat. Allow to cool, stirring occasionally to prevent a skin from forming.
  • 5. Prepare cake mix according to package directions, using the coconut milk and water. Bake in a 9" X 13" pan. Cool.
  • 6. Once cake is cooled, "frost" with the haupia pudding and place in the fridge to set.
  • 7. Place a medium bowl and beaters in the freezer to chill. Mix the powdered sugar and the cocoa powder together in a small bowl, set aside.
  • 8. When you are ready to serve the cake, beat the whipping cream, adding the sugar mixture, until thick enough to hold it's shape. Spread over cake and serve.
  • 9. Refrigerate any leftovers

Tips:

  • Use full-fat coconut milk. This will give your haupia cake a richer, creamier flavor and texture.
  • Don't overcook the haupia mixture. It should be thick and creamy, but not too thick or rubbery.
  • Let the haupia cake cool completely before serving. This will help it to set properly and develop its full flavor.
  • Garnish the haupia cake with fresh fruit, shredded coconut, or toasted macadamia nuts before serving. This will add a pop of color and flavor to your cake.

Conclusion:

Haupia cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich, creamy flavor and tropical flair, haupia cake is sure to be a hit with your friends and family. So next time you're looking for a special treat, give haupia cake a try!

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