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Haupia Cake

cakes, ethnic

1 pkg white cake mix
1 tablespoon unflavored gelatin
1 cup coconut milk
2 cup heavy cream
2/3 cup water
6 tablespoon sugar
2 egg whites
1 teaspoon lemon extract
1 shredded coconut
1 haupia filling:
2 cup coconut milk
1/2 cup sugar
1/4 teaspoon salt
3 tablespoon cornstarch
1/2 cup water
1 teaspoon vanilla

Prepare cake mix according to package directions using 2/3 cup of the coconut milk, water, and the egg whites. Cool and split layers. Reserve top layer; spread haupia filling on the remaining layers. Chill until set. Soften gelatin in remaining coconut milk; dissolve over hot water. Cool. Whip cream; fold in gelatin mixture, sugar and extract. Stack cake layers; frost with whipped cream mixture. Sprinkle cake with coconut. Haupia filling: In a sauce pan heat coconut milk, mix sugar, salt, and cornstarch with water; stir into hot coconut milk. Cook, stirring constantly, until mixture thickens. Stir in vanilla and cool. Comments: Lots of work but oh so ono! Well, I finally tried the haupia cake recipe I submitted, and it turned out pretty well. I just wanted to add a few notes to it: The recipe is enough to make a single layer 9x13 cake. So to make layers, double the recipe or use smaller pans proportionately. Chill the haupia filling before spreading. I didn't and it kinda gooped all over. If you chill it you can make the filling much thicker (both in consistency and dimension). Chill the frosting before spreading too. If your lower layers aren't flat, use a knife to cut it flat. The filling doesn't sit on a rounded cake well. Submitted by: Patrick Yuen Organization: Qualcomm, Inc San Diego, CA Alt.Culture.Hawaii

Yield: 1 servings

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