Haupia Cake

Light and Fluffy Haupia Cake

It took a bit of tweaking, but if you have the time and patience, you’ll love eating this delicious Haupia Cake.

Be sure to let haupia cool and set where you can spread it on cakes. Enjoy!

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Delicious Haupia Cake
Recipe Resource:
Cuisine: Hawaiian Local Style Recipe
  • Cake ingredients:
  • 1 (18-ounce) package white cake mix
  • 2 egg whites, whipped until soft peaks form
  • ⅔ cup frozen coconut milk, thawed
  • ⅔ cup water
  • Haupia filling:
  • 4½ tablespoons cornstarch
  • ¾ cup water
  • 3 cups frozen coconut milk, thawed
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • 1½ teaspoons vanilla extract
  • Topping ingredients:
  • 1 cup heavy whipping cream
  • 2-3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup flaked or shredded coconut
  1. Cake instructions:
  2. Preheat oven to 350 degrees. Grease and flour 2 (9-inch) round cake pans.
  3. Mix together cake mix, ⅔ cup coconut milk, and ⅔ cup water. Then gently fold in whipped egg whites. This is an important step to ensure the cake will be light and airy. Pour equal amounts of batter into pans. The batter will be on the thicker side.
  4. Bake for about 15 to 20 minutes or until cake is done. Check by inserting a toothpick in center of cake and if it comes out clean then it's done. Let cool on wire rack for about 10 minutes. Then carefully remove cake from pans and place back on cooling racks.
  5. Haupia filling instuctions:
  6. Combine cornstarch and water; set aside.
  7. Add coconut milk, sugar and salt to a large saucepan, bring almost to a boil. Remove from heat and add cornstarch mixture; stirring continuously. Lower heat and continue to cook until mixture thickens; stirring throughout.
  8. Remove from heat and let cool for about 10 minutes. Be sure to stir every few minutes while filling is cooling down. Then place in refrigerator and let cool until it sets enough where you can spread on cakes.
  9. Topping instructions:
  10. In a large bowl, using an electric mixer, beat heavy cream until slightly thickened. Add in powdered sugar and vanilla extract. Continue to beat until cream is whipped and forms peak. Refrigerate until ready to frost.
  11. Assemble cake: If using 3 (8-inch) rounds follow all three steps. If using just 2 (9-inch) pie pans, layer haupia on first layer and top of second cake.
  12. First layer: Place one cake layer top side down on a plate. Place strips of wax paper along the bottom of cake to protect plate from spills. Carefully spread ½ Haupia filling on top of layer. Refrigerate 15 minutes so filling firms up.
  13. Second layer: Remove cake plate from refrigerator and place second layer on top; top side down on filling. Spread Haupia filling on top and save some for filling gaps later.
  14. Third layer: Place the third layer on filling keeping rounded side face up. Use any remaining filling to smooth gaps along sides of cake.
  15. Place cake back into refrigerator for 30 minutes before frosting.
  16. Ready to frost: Spread whipped topping mixture with a metal spatula over top and sides of cake. Sprinkle shredded coconut on top and sides of cake, then carefully remove waxed paper from bottom of cake.
  17. Refrigerate a few more hours until cake is completely set.
This cake recipe calls for 1 box (18 oz.) size, unfortunately the sizes have shrunk down to 15 ounces. We used the smaller size and with the pudding added in. The batter will be a bit thicker, but it still worked.

In the end when you have completely frosted the entire cake, and let it set completely the Haupia and frosting will come together. It seemed that refrigerating it overnight gave this cake the best results. Enjoy!

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