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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.
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. To prepare the haupia, place the coconut milk, 1 cup of the water, and the sugar in a saucepan and bring to a boil.
To prepare the haupia, place the coconut milk, 1 cup of the water, and the sugar in a saucepan and bring to a boil. Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture return to a boil and thickens. Remove from the heat and keep warm in a double boiler.
What is haupia? Haupia is a traditional Hawaiian dessert made from coconut milk. It has been popular since the early 1940s as a white topping for many cakes, especially wedding cakes. Although haupia is technically considered a pudding, its consistency is very similar to jelly and is more commonly served in blocks like jelly.
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