Zutaten für Coconut Haupia Cake
- Coconut Milk
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- Cornstarch
- Water
- Vanilla Extract
- White Cake Mix
- Cool Whip
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Zubereitung von Coconut Haupia Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, melted coconut oil, and coconut extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the haupia filling: In a medium saucepan, combine the coconut milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat and let the haupia filling cool slightly.
- Once the cakes are completely cool, frost one layer with the haupia filling and top with the second cake layer.
- Frost the top of the cake with remaining haupia filling, if desired. Garnish with toasted coconut flakes.
- Refrigerate for at least 30 minutes before serving to allow the haupia filling to set. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
145g
Fat
62g
Carbs
16g
