Haupia Cake

Total Time: 3 hrs 35 mins Preparation Time: 35 mins Cook Time: 3 hrs

Ingredients

• 1 cup cake flour
• 1 teaspoon baking powder
• 2 eggs, plus
• 2 egg yolks
• 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 coconut, shredded

Recipe

• 1 preheat the oven to 350 degrees and grease a 9 inch round cake pan.
• 2 to prepare the sponge cake, sift the flour and baking powder into a small mixing bowl.
• 3 using an electric mixer, heat the eggs and yolks at high speed for about 4 minutes, or until thick.
• 4 gradually add the sugar to the eggs and beat at medium speed for 4 or 5 minutes, until light and fluffy.
• 5 add the flour mixture to the eggs and beat at medium-low speed until just combined.
• 6 put the water and butter in a saucepan and stir over medium heat until the butter melts.
• 7 add to the batter and beat until combined.
• 8 pour the batter into the prepared baking pan.
• 9 bake in the over for 20 to 25 minutes, or until an inserted toothpick come out clean.
• 10 let the cake cool in the pan briefly, then remove and cool on a wire rack.
• 11 cover with plastic wrap or foil and place in the freezer, preferably overnight.
• 12 to prepare the haupia, place the coconut milk, 1 cup of the water and the sugar in a saucepan and bring to a boil.
• 13 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.
• 14 remove from the heat and keep warm in a double boiler.
• 15 remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake.
• 16 slice the cake in half horizontally to make two even layers.
• 17 pour the haupia over the bottom layer, to a thickness of about ½ inch.
• 18 place the top layer of cake over the haupia, gently pressing down.
• 19 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!).
• 20 refrigerate the cake for 3 to 4 hours.
• 21 when ready to serve, garnish with the shredded coconut.