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Oahu Coconut Milk Cake Haupia Pineapple Cream

Michelle Winner
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.
5 from 1 vote
Course Dessert
Servings 12

Ingredients
  

  • 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 9x13 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.