Description
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.
Ingredients
Scale
- Cake
- 1– 14 oz. can coconut milk (cake uses only ¾ cup, divide per recipe with haupia)
- 1– 18.25 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
Instructions
- Cake:
- Preheat oven to 350 degrees F.
- Grease a 9×13 pan (I use a dark non-stick but still lightly spray with coconut oil).
- 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.
- Pour into prepared pan.
- 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.
- Take out of oven and let rest for 5 minutes.
- Poke the cake all over with a chopstick.
- Pour ½ cup of the remaining one cup of your first can of coconut milk over holes in cake.
- Save the other ½ cup of coconut milk for the haupia.
- Haupia Cream:
- 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.
- In a measuring cup pour ½ cup coconut milk remaining from cake and add water to it to make 1 cup, put in pot.
- Whisk it until coconut cream breaks down and mixture is smooth..
- Heat on medium low, careful not to scorch; continue stirring while cooking.
- 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.
- Drain the pineapple reserving liquid.
- Dot the cake with the pineapple chunks.
- Use a large glass measuring cup to dip in haupia pot and pour over cake, building a thick layer to top of pan.
- You will have haupia left over.
- 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.
- It will not harden to a firm traditional haupia that you can cut.
- (The remaining pineapple juice is also great to pour over each cut serving),
- Refrigerate cake for several hours to harden the haupia topping and keep chilled until serving.
- *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