Haupia Cake

Prepare cake mix according to package directions using 2/3 cup of the
coconut milk, water, and the egg whites. Cool and split layers.
Reserve top layer; spread haupia filling on the remaining layers.
Chill until set. Soften gelatin in remaining coconut milk; dissolve
over hot water. Cool. Whip cream; fold in gelatin mixture, sugar and
extract. Stack cake layers; frost with whipped cream mixture.
Sprinkle cake with coconut.

Haupia filling: 2 c coconut milk 1/2 c sugar 1/4 t salt 3 T
cornstarch 1/2 c water 1 t vanilla

In a sauce pan heat coconut milk, mix sugar, salt, and cornstarch with
water; stir into hot coconut milk. Cook, stirring constantly, until
mixture thickens. Stir in vanilla and cool.

Comments: Lots of work but oh so ono!

Well, I finally tried the haupia cake recipe I submitted, and it
turned out pretty well. I just wanted to add a few notes to it:

The recipe is enough to make a single layer 9×13 cake. So to make
layers, double the recipe or use smaller pans proportionately. Chill
the haupia filling before spreading. I didn’t and it kinda gooped all
over. If you chill it you can make the filling much thicker (both in
consistency and dimension). Chill the frosting before spreading too.
If your lower layers aren’t flat, use a knife to cut it flat. The
filling doesn’t sit on a rounded cake well.