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
Prepare and bake mix in a 13 x 9 x 2-inch pan according to package directions. Cool.
Carefully split cake into two long thin layers. In a sauce pan, combine sugar, cornstarch, and
water. Stir in coconut milk. Cook over low heat, stirring constantly, until mixture thickens.
Remove from heat and cool slightly. Spread haupia between layers and on top of cake. Let
stand until firm. To serve, whip cream; fold in powdered sugar and cocoa powder. Spread on
sides and top of cake. 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
Featured in Star Bulletin on 07/18/07