Haupia Cake: A Taste of Aloha

The scent of coconut always transports me back to my childhood summers in Honolulu. I remember sneaking slices of haupia cake from my tutu’s (grandmother’s) kitchen, the cool, creamy frosting a sweet escape from the island heat. The delicate, slightly sweet cake, infused with the unmistakable aroma of coconut, wasn’t just a dessert; it was a slice of home, a reminder of family gatherings filled with laughter, ukulele music, and the spirit of aloha. Making haupia cake now is a way to relive those cherished memories and share a piece of my heritage with others.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 15-20 minutes (plus cooling time)
• Servings: 18-24 slices
• Yield: One 13x9x3 inch cake
• Dietary Type: Not specified (contains eggs, dairy, and gluten)

Ingredients

For the Cake:

• 10 eggs, separated
• 1 teaspoon cream of tartar
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut milk or 1/4 cup fresh milk (substitute almond milk or soy milk for a dairy-free version)
• 1/4 cup water
• 1/2 cup vegetable oil (canola or grapeseed oil work well)
• 1 teaspoon vanilla flavoring

For the Frosting and Filling:

• 1 (12 ounce) can coconut milk, frozen (full-fat for best results)
• 2 cups milk (whole milk recommended, but any milk will work)
• 1/2 cup sugar
• 1/4 teaspoon salt
• 6 tablespoons cornstarch
• 1 1/2 teaspoons vanilla flavoring
• Shredded fresh coconut, for garnish (optional, but highly recommended)

Equipment Needed

• 13x9x3 inch baking pan
• Mixer (stand or hand mixer)
• Sifter
• Saucepan
• Whisk
• Cooling rack

Instructions

1. Prepare the Egg Whites: In a large bowl, beat the egg whites with the cream of tartar until stiff, but not dry peaks form. This step is crucial for a light and airy cake.
2. Sweeten the Egg Whites: Gradually add 1/2 cup of sugar to the beaten egg whites, continuing to beat until the sugar is fully incorporated and the mixture is glossy. Set this mixture aside.
3. Sift Dry Ingredients: In a separate bowl, sift together the remaining 1 cup of sugar, cake flour, baking powder, and salt. Sifting ensures that the dry ingredients are evenly distributed and prevents lumps in the batter. Mix the sifted ingredients well.
4. Combine Egg Yolks and Dry Ingredients: Add the egg yolks to the dry ingredient mixture. Mix until just combined. Do not overmix at this stage.
5. Add Wet Ingredients: Gradually add the coconut milk (or fresh milk), water, vegetable oil, and vanilla flavoring to the egg yolk mixture. Mix until just combined.
6. Incorporate Egg Whites: Gently fold the beaten egg white mixture into the egg yolk mixture. Be careful not to deflate the egg whites, as this will result in a dense cake. Fold until just combined, leaving a few streaks of white if necessary.
7. Prepare the Baking Pan: Grease and flour a 13x9x3 inch baking pan. This will prevent the cake from sticking to the pan.
8. Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake in a preheated oven at 350 degrees F (175 degrees C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 45 minutes. After 45 minutes, invert the cake onto a cooling rack to cool completely.
10. Prepare the Haupia Frosting and Filling: While the cake is cooling, prepare the haupia frosting and filling. Combine the frozen coconut milk, milk, sugar, salt, and cornstarch in a medium saucepan. Note: Allowing the coconut milk to thaw slightly (but still remain mostly frozen) will help prevent lumps from forming later on.
11. Cook the Haupia: Cook the mixture over moderate heat, stirring constantly with a whisk, until the mixture thickens and is smooth. This usually takes about 5-7 minutes.
12. Add Vanilla: Remove the saucepan from the heat and stir in the vanilla flavoring.
13. Cool the Haupia: Let the haupia frosting and filling cool completely before spreading it on the cake. This will prevent the frosting from melting and running.
14. Frost and Garnish: Once the cake and haupia are both completely cool, spread the haupia frosting evenly over the top of the cake. Sprinkle with shredded fresh coconut, if desired.

Expert Tips & Tricks

• Cake Flour is Key: Using cake flour is essential for achieving a light and tender crumb. If you don’t have cake flour, you can make your own by substituting 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every cup of flour.
• Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until just combined, and don’t worry about a few streaks of flour.
• Room Temperature Ingredients: For the best results, use room temperature eggs. This will help the eggs emulsify properly, resulting in a smoother batter.
• Prevent a Soggy Cake: Make sure the cake and haupia are completely cool before frosting. Otherwise, the heat from the cake will melt the frosting and make the cake soggy.
• Make-Ahead Tip: The cake can be baked a day ahead and stored, tightly wrapped, at room temperature. The haupia can also be made a day ahead and stored in the refrigerator.

Serving & Storage Suggestions

To serve, cut the haupia cake into squares or rectangles. The cake is best served chilled or at room temperature. Garnish with extra shredded coconut for a beautiful presentation.

Store leftover haupia cake in an airtight container in the refrigerator for up to 3 days. The haupia frosting may start to weep slightly after a day or two, but the cake will still be delicious.

The cake can also be frozen for longer storage. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container. Frozen cake will last for up to 2 months. Thaw in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	232.7 kcal	N/A
Calories from Fat	127 g	55%
Total Fat	14.1 g	21%
Saturated Fat	6 g	30%
Cholesterol	121.3 mg	40%
Sodium	189.8 mg	7%
Total Carbohydrate	20.7 g	6%
Dietary Fiber	0.7 g	2%
Sugars	7.3 g	29%
Protein	6 g	11%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free Haupia Cake: Substitute almond milk or soy milk for the coconut milk and milk in both the cake and the frosting.
• Gluten-Free Haupia Cake: Use a gluten-free cake flour blend instead of regular cake flour. Be sure to also check that the baking powder is gluten-free.
• Chocolate Haupia Cake: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolatey twist.
• Pandan Haupia Cake: Add 1 teaspoon of pandan extract to the batter for a fragrant and flavorful cake.
• Tropical Fruit Garnish: Garnish the cake with fresh pineapple, mango, or papaya for a vibrant and colorful presentation.

FAQs (Frequently Asked Questions)

Q: Why is my haupia lumpy?
A: This usually happens when the cornstarch isn’t properly dissolved or the mixture isn’t stirred constantly while cooking. Ensure you whisk the cornstarch with a little cold milk before adding it to the saucepan, and stir continuously. Also, starting with mostly frozen coconut milk can prevent lumps.

Q: Can I use regular flour instead of cake flour?
A: While you can, cake flour is recommended for its lower protein content, which results in a more tender crumb. If you use regular flour, the cake may be slightly denser.

Q: How do I know when the cake is done?
A: Insert a wooden skewer into the center of the cake. If it comes out clean or with just a few moist crumbs attached, the cake is done.

Q: Can I freeze the haupia frosting?
A: While you can freeze haupia, the texture may change slightly upon thawing. It’s best to make it fresh for the best results.

Q: What if I don’t have fresh coconut for garnish?
A: Toasted coconut flakes or desiccated coconut make a fine substitute, although the fresh coconut adds a unique touch of tropical flavor.

Final Thoughts

Now that you have the recipe for this beloved Hawaiian treat, I encourage you to give it a try! Whether you’re craving a taste of the islands or simply looking for a delicious and unique dessert, this haupia cake is sure to impress. Feel free to experiment with different variations and garnishes to make it your own. And don’t forget to share your creations and feedback – I’d love to hear how it turns out! Enjoy a slice of aloha!