Haupia Pudding Poke Cake

“Ono” Haupia Pudding Poke Cake

This was the easiest cake to make and it was super moist, light and fluffy. Try this delicious local style haupia coconut poke cake. Enjoy!

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Haupia Pudding Poke Cake
Cuisine: Hawaiian
Ingredients
  • Cake:
  • 1 box Betty Crocker super moist chocolate fudge cake mix
  • 1¼ cups water
  • ½ cup oil
  • 3 eggs
  • 1 teaspoon coconut extract, optional
  • Haupia filling:
  • 5 tablespoons cornstarch
  • ¾ cup water
  • 1 package (12 oz.) frozen coconut milk, thawed
  • ½ cup sugar
  • 1 teaspoon coconut extract, optional
  • Topping:
  • 1 container cool whip
  • 1 package sweetened flaked/shredded coconut
Instructions
  1. Cake:
  2. Preheat oven to 350/325 degrees.
  3. Grease bottom only of 13 x 9-inch pan.
  4. Mix together cake mix, water, oil, eggs and extract. Don't over mix batter. Pour into pan.
  5. Bake for 30 to 35 minutes or until toothpick inserted comes out clean. Let cool for 1 hour.
  6. Use the handle of a wooden spoon or something circular and poke holes every 1 to 1½ inches apart.
  7. Haupia Filling:
  8. Mix together cornstarch and water. Set aside.
  9. In a medium sauce pan, add coconut milk and sugar. Bring almost to a boil, then add cornstarch mixture and coconut extract. Whisk continuously until mixture thickens. Remove from heat and let cool for a minute.
  10. Pour over cake and cover haupia directly with plastic wrap. This will help get more haupia into cake.
  11. Refrigerate for 2 to 3 hours or until haupia sets.
  12. Topping:
  13. Layer with cool whip and sprinkle shredded coconut. Refrigerate a few hours longer. This cake taste even better the next day. :)
Notes
We made our pokes larger and circular to fill more haupia into the cake. Enjoy!

Here’s a similar recipe using banana pudding. Enjoy!

Banana Pudding Poke Cake

 

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