This is the cake that I created for Saba Man’s birthday.
A haupia cake— a splendid combination of island tradition and western confection! Perfect for a non-baker like me. And very hapa-like!
“So Easy That Even I Can Make It” Haupia Cake
or for short…
“Easy Haupia Cake”
Haupia is a Hawaiian coconut dessert. “Yes please!”
I crave this island treat and luckily the original haupia recipe is simple to recreate no matter where you live. However, please note that this haupia is a softer version…creamy and refreshing, not the firmer gelatin-like squares you would most likely find at a luau.
How to do it…
Haupia Filling for 9 x 11 rectangle or two 8x 8 square pans.
- 2 cans of coconut milk
- 1 cup of sugar
- 1/3 cup of cornstarch
- 1/2 cup of water
- pinch of salt
Thoroughly mix the cornstarch and water then set aside. In a heavy pot heat the coconut milk, sugar and salt to almost boiling. Stirring constantly, add the cornstarch mixture. Keep stirring until it thickens.
Remove from heat and allow to cool to room temp.
I reached for a box mix, but if you’re a scratch baker, then just use your favorite white cake recipe adding 1/4 teaspoon coconut extract. The coconut extract is totally optional by the way. I just happened to have some.
When your cake has cooled, carefully slice off the thin browned top to expose the cake’s texture. It doesn’t have to perfect, keep it simple. I do this to allow the filling to seep into the cake just a little bit. And i like to eat the yummy cake top. (similar to muffin top) Yum.
Return the cake in it’s pan.
Pour the haupia filling evenly on over the cake.
Top with shredded coconut then pop it into the refrigerator to set.
Allow to chill for 30 minutes before serving.
Leftovers (if any) should be stored in the refrigerator.
I baked two cake for Saba Man, one for home and one for him to share at the office!
A double celebration!