Haupia cake

I have been fortunate enough to have spent quite a bit of time in Hawaii over the years and on one of my more recent visits, I was introduced to a delightful Hawaiian specialty- the Haupia cake. Haupia is a cold, jelly like coconut pudding, and this, the cake version, is a layered dessert of meltingly tender sponge and fantastically wobbly Haupia. My first taste of this cake was during a girl's trip to Honolulu with my mother and sister, Rachael. Rach took a particular fancy to this coconut creation and insisted upon ordering it at every establishment with Haupia cake gracing its dessert menu.

On the occasion of Rachael's Birthday, this past week, I was stuck for ideas on which cake to make her, when I suddenly remembered her fondness for the Haupia cake. I went searching online and came across a recipe by renowned Hawaiian chef, Roy Yamaguchi of Roy's Restaurant. I'm generally not too keen sourcing recipes online without knowing the reputation of the author. I felt assured, though, in this case, that the recipe would be a good one, because I have heard nothing but positive reviews of Roy's Restaurant. You may even recall an episode of the Family Jewels, in which Gene takes his wife, whoops, I mean girlfriend, to Roy's; they liked the food so much that he went and chased down Roy to make a private dinner for the two of them the following evening.

The recipe, as expected, worked a treat. It is really one of the most interesting cakes you'll ever have. I would say, in terms of texture, that it is more like a trifle than a cake, with its lovely mellow coconut jelly and moist sponge. By the way, if you've never before seen candles in jelly, it is a sight to behold. My how they jiggled about as I carried the cake to the table! The most important thing of all was that Rach was thrilled with her birthday cake, which was, after all, the whole purpose of its being made.