Roy Yamaguchi’s Haupia Cake: A Tropical Dream on a Plate

I still remember the first time I encountered Roy Yamaguchi’s Haupia Cake. It was at a special luau celebrating a dear friend’s milestone birthday, a vibrant affair brimming with the flavors of the islands. As the dessert cart made its rounds, a hush fell over the room, and then there it was – a vision of creamy white frosting, speckled with toasted coconut, perched atop a delicate sponge. That first bite was pure revelation. The ethereal lightness of the cake, the silken, subtly sweet coconut pudding, and the refreshing coolness of it all transported me straight to a Waikiki beach at sunset. It was a dessert that was both sophisticated and deeply comforting, a testament to the magic that happens when simple, exquisite ingredients are treated with respect and artistry. This isn’t just a cake; it’s an experience, a little slice of Hawaiian paradise you can create in your own kitchen.

Recipe Overview

• Prep Time: Approximately 30 minutes (plus freezing time)
• Cook Time: 20-25 minutes (for the cake) + 10-15 minutes (for the haupia)
• Total Time: Approximately 55 minutes (plus chilling and freezing)
• Servings: 8
• Yield: One 8-inch square or 9-inch round cake
• Dietary Type: Contains dairy and eggs

Ingredients

For the White Sponge Cake:

• 1 cup cake flour
• 1 teaspoon baking powder
• 2 large eggs, plus 2 egg yolks
• 1 cup granulated sugar
• 1/2 cup water
• 2 tablespoons unsalted butter

For the Haupia Filling and Frosting:

• 4 cups unsweetened coconut milk
• 2 cups water
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon shredded coconut, for garnish (optional, but highly recommended for texture and visual appeal)

Equipment Needed

• 8-inch square cake pan or 9-inch round cake pan
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Sifter
• Saucepans (medium and small)
• Whisk
• Rubber spatula
• Wire cooling rack
• Plastic wrap or aluminum foil
• Sharp knife for slicing cake
• Double boiler (or a heatproof bowl set over a saucepan of simmering water)

Instructions

This recipe unfolds in distinct stages, each contributing to the final masterpiece. It’s a process that rewards patience, especially with the crucial freezing step for the cake.

Preparing the White Sponge Cake:

1. Preheat and Prepare: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease your chosen 8-inch square cake pan or 9-inch round cake pan thoroughly. You can use butter or baking spray.
2. Sift Dry Ingredients: In a small mixing bowl, sift together the cake flour and baking powder. This aerates the flour and ensures no lumps, contributing to a lighter cake texture. Set aside.
3. Whip Eggs and Yolks: In a separate, larger mixing bowl, place the 2 whole eggs and 2 egg yolks. Using an electric mixer, beat them at high speed for approximately 4 minutes, or until the mixture becomes thick and pale yellow.
4. Incorporate Sugar: Gradually add the granulated sugar to the beaten eggs and yolks. Continue beating at medium speed for another 4 to 5 minutes, until the mixture is light, fluffy, and forms ribbons when the beaters are lifted. This step is critical for the cake’s airy structure.
5. Combine Wet and Dry: Gently add the sifted flour mixture to the egg and sugar batter. Beat at medium-low speed just until the ingredients are combined. Be careful not to overmix, as this can develop the gluten too much and result in a tougher cake.
6. Melt Butter and Water: In a small saucepan, combine the 1/2 cup of water and 2 tablespoons of unsalted butter. Stir over medium heat just until the butter is completely melted.
7. Integrate Wet Ingredients: Add the melted butter and water mixture to the cake batter. Beat briefly at medium speed until everything is well incorporated.
8. Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool and Freeze: Let the cake cool in the pan for a few minutes before carefully inverting it onto a wire cooling rack to cool completely. Once fully cooled, cover the cake tightly with plastic wrap or aluminum foil. For best results, place the cake in the freezer, preferably overnight. This freezing step is essential for achieving clean, even layers when slicing and for allowing the haupia to set properly.

Preparing the Haupia Filling and Frosting:

1. Boil Coconut Milk Mixture: In a medium saucepan, combine the 4 cups of unsweetened coconut milk, 1 cup of the water, and 1 cup of granulated sugar. Bring the mixture to a boil over medium heat, stirring occasionally.
2. Prepare Cornstarch Slurry: While the coconut milk mixture is heating, in a small bowl, mix the cornstarch with the remaining 1 cup of water until it forms a smooth slurry with no lumps.
3. Thicken the Haupia: Once the coconut milk mixture reaches a boil, gradually whisk in the cornstarch slurry. Continue stirring constantly until the mixture returns to a boil and thickens to a pudding-like consistency. This should take about 1 to 2 minutes after it begins to bubble.
4. Keep Warm: Remove the haupia from the heat. To keep it warm and prevent a skin from forming while you prepare the cake, transfer it to a double boiler (a heatproof bowl set over a saucepan of gently simmering water). Stir occasionally.

Assembling the Haupia Cake:

1. Prepare the Frozen Cake: Retrieve the frozen sponge cake from the freezer. Carefully slice a thin layer off the top of the cake to create a level surface. This removed piece is not needed for the assembly.
2. Slice the Cake: Using a long, serrated knife, slice the cake horizontally into two even layers. Work carefully as the cake is frozen.
3. Apply the First Layer of Haupia: Place the bottom layer of the cake on your serving platter or cake stand. Pour about half of the warm haupia mixture over the bottom layer, spreading it evenly to a thickness of approximately 1/2 inch.
4. Add the Top Layer: Gently place the top layer of cake over the haupia, pressing down lightly to secure it.
5. Frost the Cake: Pour the remaining haupia over the top of the cake, allowing it to cascade down the sides. Use a spatula to help spread it evenly and to create a smooth frosting.
   • Chef’s Note: If the haupia has thickened too much, you can gently rewarm it over the double boiler before applying it.
   • Alternative Frosting Method: For a firmer frosting, you can chill the remaining haupia in a small, shallow pan until it begins to set. Once partially set, you can cut it into squares and arrange them on top of the cake, or even serve these squares alongside slices of the cake. Some find this method easier for a cleaner presentation.
6. Chill the Cake: Refrigerate the assembled Haupia Cake for at least 3 to 4 hours to allow the haupia to set completely and the flavors to meld. Chilling is crucial for the cake to hold its shape and for the pudding to firm up to a delightful, spoonable consistency.
7. Garnish and Serve: Just before serving, sprinkle the toasted shredded coconut over the top of the cake for added texture and visual appeal.

Expert Tips & Tricks

• Freezing is Key: Don’t skip the freezing step for the cake. A frozen cake is much easier to slice cleanly, preventing crumbling and ensuring beautiful layers. It also helps the cake absorb the moisture from the haupia without becoming soggy.
• Haupia Consistency: The haupia is meant to be a soft, pudding-like filling and frosting, not a stiff glaze. If it seems too thin when you’re assembling, don’t worry; it will firm up considerably as it chills in the refrigerator.
• Gentle Folding: When combining the flour into the egg mixture, use a gentle folding motion rather than aggressive beating. This preserves the air incorporated into the eggs, resulting in a lighter cake.
• Warm Haupia Application: Applying the haupia while it’s still warm and fluid helps it spread evenly over the cake and slightly meld with the cake layers. However, if it becomes too hot, it could melt the cake. Aim for a warm, pourable consistency.

Serving & Storage Suggestions

This Haupia Cake is best served chilled, allowing the tropical coconut pudding to offer a refreshing contrast to the delicate sponge. It’s an ideal dessert for a warm evening, a special occasion, or simply when you crave a taste of the islands.

Storage: Leftover Haupia Cake should be stored tightly covered in the refrigerator. It will keep well for 2 to 3 days. Because of the pudding-like consistency of the haupia, it’s not recommended to leave it at room temperature for extended periods. The cake will continue to firm up as it chills, so it might be even more delightful on the second day.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	540.5 kcal
Calories from Fat	257 kcal
Total Fat	28.6 g	43%
Saturated Fat	23.8 g	119%
Cholesterol	54.1 mg	18%
Sodium	83.5 mg	3%
Total Carbohydrate	70.8 g	23%
Dietary Fiber	0.4 g	1%
Sugars	50.3 g	201%
Protein	5.3 g	10%

(Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.)

Variations & Substitutions

While the classic Roy Yamaguchi Haupia Cake is divine as is, there’s always room for personal touch!

• Gluten-Free: For a gluten-free version, you could experiment with a high-quality gluten-free all-purpose baking flour blend in place of the cake flour. You may need to adjust the liquid slightly.
• Coconut Milk Type: While unsweetened full-fat coconut milk is recommended for richness, you could use a lighter coconut milk if preferred, though it may result in a less intense coconut flavor and slightly less creamy texture.
• Citrus Zest: A touch of lime or lemon zest added to the haupia mixture could provide a bright, zesty counterpoint to the sweetness.

FAQs

Q: Why is the cake frozen before assembly?
A: Freezing the cake makes it firm and easier to slice cleanly into even layers without crumbling, which is crucial for a neat presentation.

Q: Can I make the haupia ahead of time?
A: Yes, you can make the haupia ahead of time and store it in the refrigerator. Gently rewarm it over a double boiler before assembling the cake to achieve the right pouring consistency.

Q: What if my haupia seems too thick or too thin?
A: If too thick, gently rewarm it over a double boiler. If too thin, you can try whisking in a tablespoon of cornstarch mixed with a little cold water and simmering briefly until it thickens.

Q: How do I achieve a smooth frosting look?
A: Use a spatula to guide the haupia over the cake and gently spread it. For a rustic look, let it drip naturally down the sides.

Q: Is this cake suitable for those with coconut allergies?
A: No, this cake prominently features coconut milk and shredded coconut and is not suitable for individuals with coconut allergies.

Final Thoughts

Roy Yamaguchi’s Haupia Cake is more than just a dessert; it’s a harmonious blend of textures and tropical flavors that evoke a sense of aloha. The journey from preparing the delicate sponge to coaxing the creamy haupia into its perfect consistency is a culinary adventure that rewards every step. I encourage you to embrace this recipe, to savor the process, and to share its delightful taste with loved ones. Serve it chilled, perhaps with a light, fruity beverage, and let the essence of the islands transport you. I’m always eager to hear about your baking triumphs, so please do share your experiences with this exquisite Haupia Cake!