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Cuisine

Chocolate Haupia Cake

Featured in the Honolulu Star-Bulletin on July 18, 2007.

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Ingredients:

Chocolate Haupia Cake

  • 1 package (18.5 ounces) chocolate cake mix
  • 6 tablespoons sugar
  • 5 tablespoons cornstarch
  • 3/4 cup water
  • 1 can (12 ounces) frozen coconut milk, thawed or
  • 1 can (13.5 ounces) good quality canned coconut milk
  • 1 cup heavy cream, whipped
  • 2 tablespoons powdered sugar
  • 1 tablespoon cocoa powder (optional)
  • Chocolate curls or freshly grated coconut

Directions:

  1. Prepare and bake mix in a 13 x 9 x 2-inch pan according to package directions.
  2. Cool.
  3. Carefully split cake into two long thin layers.
  4. In a sauce pan, combine sugar, cornstarch, and water.
  5. Stir in coconut milk.
  6. Cook over low heat, stirring constantly, until mixture thickens.
  7. Remove from heat and cool slightly.
  8. Spread haupia between layers and on top of cake.
  9. Let stand until firm.
  10. To serve, whip cream; fold in powdered sugar and cocoa powder.
  11. Spread on sides and top of cake.
  12. Arrange chocolate curls on whipped cream.

Makes 15 servings.

Approximate Nutrient Analysis per serving (not including optional cocoa powder or chocolate curls or freshly grated coconut as garnish):
300 calories, 16 g fat, 10 g saturated fat, 30 mg cholesterol, 300 mg sodium, 37 g carbohydrate, 2 g fiber, 21 g sugar, 3 g protein

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