Roy Yamaguchi's Haupia Cake

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 cup cake flour
• 1 teaspoon baking powder
• 2 eggs, plus 2 yokes
• 1 cup sugar
• 1/2 cup water
• 2 tablespoons unsalted butter
• 4 cups unsweetened coconut milk
• 2 cups water
• 1 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon shredded coconut

Recipe

• 1 preheat the oven to 350 degrees and grease an 8 inch square cake pan or 9 inch round pan.
• 2 to prepare the sponge cake, sift the flour and baking powder into a small mixing bowl.
• 3 using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick.
• 4 gradually add the sugar to the eggs and beat at medium speed for 4 or 5 minutes, until light and fluffy.
• 5 add the flour mixture to the eggs and beat at medium-low speed until just combined.
• 6 put the water and butter in a saucepan and stir over medium heat until the butter melts. add to the batter and beat until combined.
• 7 pour the batter into the prepared baking pan. bake in the over for 20 to 25 minutes, or until an inserted toothpick come out clean.
• 8 let the cake cool in the pan briefly, then remove and cool on a wire rack. cover with plastic wrap or foil and place in the freezer, preferably overnight.
• 9 to prepare the haupia, place the coconut milk, 1 cup of the water and the sugar in a saucepan and bring to a boil.
• 10 mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture returns to a boil and thickens. remove from the heat and keep warm in a double boiler.
• 11 remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. slice the cake in half horizontally to make two even layers. pour the haupia over the bottom layer, to a thickness of about ½ inch.
• 12 place the top layer of cake over the haupia, gently pressing down. pour more of the haupia over the top of the cake, using a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake - or eat it before your company arrives!).
• 13 refrigerate the cake for 3 to 4 hours. when ready to serve, sprinkle the shredded coconut on top the cake.