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Oahu Coconut Milk Cake Haupia Pineapple Cream

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5 from 2 reviews

  • Author: Michelle Winner
  • Yield: 12 1x


This moist cake marries the tropical flavors of pineapple and coconut much like a Pina Colada. Simple to make and definitely unique for your next summer party or luau. Plus you can serve right out of baking pan.


  • Cake
  • 114 oz. can coconut milk (cake uses only ¾ cup, divide per recipe with haupia)
  • 118.25 oz. box white cake mix
  • 3 medium eggs
  • 1/3 cup *vegetable (canola oil)
  • 1/4 c. water
  • 1 teaspoon coconut extract
  • Haupia and Pineapple Topping
  • 1 can -19 oz. coconut cream (no substitutions)
  • 1 can-14 oz. coconut milk plus remainder of the can from cake
  • 1 cup sugar
  • ½ teaspoon sea salt
  • 6 tablespoons cornstarch
  • 1 cup water
  • 2 teaspoons vanilla or coconut extract
  • 1 can -20 oz. unsweetened pineapple chunks in water or juice


  1. Cake:
  2. Preheat oven to 350 degrees F.
  3. Grease a 9×13 pan (I use a dark non-stick but still lightly spray with coconut oil).
  4. Mix cake mix, ¾ cup coconut milk, eggs, oil, coconut extract, and water together in a bowl using an electric mixer for 2 minutes on high, scraping down sides as you mix.
  5. Pour into prepared pan.
  6. Bake at 350 F for 20 minutes if you are using a dark pan, otherwise follow box directions. Reduce temp to 325 F and bake for 10 more minutes or until tooth- pick in center comes out clean.
  7. Take out of oven and let rest for 5 minutes.
  8. Poke the cake all over with a chopstick.
  9. Pour ½ cup of the remaining one cup of your first can of coconut milk over holes in cake.
  10. Save the other ½ cup of coconut milk for the haupia.
  11. Haupia Cream:
  12. In a large heavy- bottomed stock pot pour in sugar, salt, cornstarch,1 cup water,1 whole can coconut milk, 1 whole can coconut cream, and extract.
  13. In a measuring cup pour ½ cup coconut milk remaining from cake and add water to it to make 1 cup, put in pot.
  14. Whisk it until coconut cream breaks down and mixture is smooth..
  15. Heat on medium low, careful not to scorch; continue stirring while cooking.
  16. Use a wooden spoon and when the mixture heavily coats the back of spoon (about 5 mins.), remove from heat and cool for 5 minutes.
  17. Drain the pineapple reserving liquid.
  18. Dot the cake with the pineapple chunks.
  19. Use a large glass measuring cup to dip in haupia pot and pour over cake, building a thick layer to top of pan.
  20. You will have haupia left over.
  21. Pour leftover haupia in a medium- size glass casserole dish and refrigerate to serve with the cake or you can freeze as a coconut ice to serve with.
  22. It will not harden to a firm traditional haupia that you can cut.
  23. (The remaining pineapple juice is also great to pour over each cut serving),
  24. Refrigerate cake for several hours to harden the haupia topping and keep chilled until serving.
  25. *NOTE: if you want to substitute whole fat yogurt for the oil in the cake mix, you can; crumb will not be as small and will have more spring to it, but still great.
  • Category: Dessert
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