Coconut Haupia Cake
Elevate your dessert game with this luscious Coconut Haupia Cake, a tropical dream come true! This recipe combines tender, moist coconut cake layers with a rich and silky haupia filling, a traditional Hawaiian coconut pudding that adds an irresistible creamy texture. Topped with fluffy coconut whipped cream and a generous sprinkle of shredded sweetened coconut, every bite is a perfect balance of sweetness and tropical flavor. Ideal for any special occasion or island-inspired celebration, this cake is a show-stopper that’s as stunning as it is delicious. With straightforward instructions and simple ingredients like coconut milk, whipped cream, and coconut extract, this recipe brings a taste of Hawaii straight to your table!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Coconut extract
- 1.25 cups Canned coconut milk
- 0.5 cups Cornstarch
- 0.5 cups Water
- 2 cups Coconut milk (for haupia)
- 0.5 cups Sugar (for haupia)
- 2 cups Heavy whipping cream
- 0.5 cups Powdered sugar
- 1 cup Shredded sweetened coconut
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the coconut extract.
Alternate adding the dry ingredients and coconut milk to the batter, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the haupia filling, mix the cornstarch with 1/2 cup water to create a slurry. In a medium saucepan, combine the 2 cups of coconut milk and 1/2 cup sugar over medium heat. Stir until the sugar dissolves.
Slowly whisk the cornstarch slurry into the coconut milk mixture. Cook, stirring constantly, until the mixture thickens and resembles a pudding-like consistency, about 5–7 minutes. Remove from heat and let it cool completely.
To prepare the coconut whipped cream frosting, beat the heavy whipping cream and powdered sugar in a chilled bowl on high speed until stiff peaks form.
To assemble the cake, place one cake layer on a serving plate. Evenly spread a thick layer of the haupia filling over the top.
Place the second cake layer on top. Frost the top and sides of the cake with the coconut whipped cream frosting.
Sprinkle the shredded sweetened coconut over the top and sides of the cake for decoration.
Refrigerate the cake for at least 1 hour before serving to allow the haupia filling to set completely. Serve chilled and enjoy!
Nutrition Facts
Calories |
9371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 554.4 g | 711% | |
| Saturated Fat | 392.6 g | 1963% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1612 mg | 537% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 1040.6 g | 378% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 710.2 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 361 mg | 28% | |
| Iron | 43.5 mg | 242% | |
| Potassium | 2931 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
