Haupia Cake
Transport your taste buds to the tropics with this irresistible Haupia Cake, a Hawaiian-inspired dessert that combines the light, fluffy texture of vanilla cake with the creamy allure of coconut haupia filling. This show-stopping treat features layers of tender cake infused with a hint of vanilla, generously filled with a lusciously thick coconut custard, and topped with a cloud of sweet whipped cream. Finished with a sprinkle of shredded coconut for extra flavor and texture, this cake is as beautiful as it is delicious. Perfect for birthdays, special occasions, or simply indulging your coconut cravings, this recipe is a slice of paradise in every bite. Whether you're prepping for a party or relishing a quiet moment, Haupia Cake is sure to impress and delight.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 4 large Egg whites
- 1.25 cups Whole milk
- 2 teaspoons Vanilla extract
- 2 cups Coconut milk
- 1 cup Coconut cream
- 6 tablespoons Cornstarch
- 6 tablespoons Water
- 1 cup Sweetened shredded coconut
- 1.5 cups Powdered sugar
- 2 cups Heavy whipping cream
- 1 teaspoon Vanilla extract (for whipped cream topping)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add softened butter, egg whites, whole milk, and vanilla extract to the dry ingredients. Mix on low speed using an electric mixer until combined, then increase to medium speed for 2-3 minutes until smooth.
Divide the cake batter evenly between the two prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then invert them onto wire racks to cool completely.
For the haupia filling, combine coconut milk and coconut cream in a medium saucepan over medium heat.
In a small bowl, mix cornstarch and water to create a slurry, then gradually add this to the coconut mixture in the saucepan.
Cook the haupia mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency (about 5-7 minutes). Remove from heat and cool completely before use.
For the whipped cream topping, whip the heavy cream and powdered sugar on high speed until soft peaks form. Add the vanilla extract and whip until stiff peaks form.
To assemble the cake, place one cake layer on a serving plate and spread a thick layer of cooled haupia filling on top.
Place the second cake layer on top and frost the entire cake with the whipped cream topping.
Sprinkle the shredded coconut evenly over the sides and top of the cake for garnish.
Chill the assembled cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the haupia to set.
Slice and enjoy this island-inspired dessert!
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 64.4 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 155 mg | 3% | |
*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.
