Polynesian Cake And Cream Frosting Food

HAUPIA CAKE

Steps:

• MAKE CAKE & WHIPPED CREAM FROSTING: Preheat oven according to directions on cake mix. Grease and flour two 8 or 9-inch round cake pans.
• Prepare the cake according to the package directions, using 2/3 cup of the coconut milk, water, and egg whites.
• When cakes are finished baking, cool and cut each cake horizontally into 2 layers. If your top layers are mound-shaped, cut them so they are flat. (If your layers aren't flat, your filling/frosting will seep off the cake and you'll have a mess.)
• Soften gelatin in remaining 1/3 cup of coconut milk. Dissolve over hot water. Cool completely.
• In a bowl, whip the heavy cream. Fold the gelatin mixture, sugar, and extract into the whipped cream. Chill frosting until it is of spreading consistency.
• MAKE HAUPIA FILLING: In a small bowl, mix together the sugar, salt, cornstarch and water. Set aside.
• In a saucepan, heat the coconut milk. When hot, add the sugar mixture. Cook, stirring constantly, until the mixture thickens. Remove from heat. Stir in vanilla and cool.
• Chill the filling until it is of spreading consistency.
• ASSEMBLE THE CAKE: Spread the Haupia Filling between each cake layer (spread it on pretty thickly, about 1/2" thick or so). You'll have the following layers: cake, filling, cake, filling, cake, filling, cake.
• Refrigerate assembled cake until set.
• Frost entire cake with whipped cream mixture. Sprinkle coconut all over the cake sides and top.
• Keep refrigerated until ready to serve.
• NOTE: Cooking times are approximate and do not include chilling times.

POLYNESIAN PARTY CAKE

Steps:

• 1. Preheat oven to 325. Grease and flour a 9 x 13 baking pan.
• 2. In a large bowl, whisk together flour, baking soda and sugar. Pour the following over the flour mixture: Pineapple with the juice, coconut, eggs, vanilla and 1/2 cup of nuts. Stir batter just until all the dry is incorporated.
• 3. Pour batter into baking pan. Bake at 325 for 35-40 minutes until toothpick inserted tests dry. Cool completely in pan on a rack.
• 4. Make the frosting: In a medium bowl, beat together cream cheese and butter. Gradually add powdered sugar and beat on medium speed with mixer until light and fluffy. Frost the cooled cake with the icing You may reserve some for decorating or make a double batch of this recipe. Place extra frosting in a piping bag and make some little swirls as shown. Place 1/4 cup of reserved macadamia nuts on top of cake.
• 5. Cut into squares and serve. Refrigerate leftovers.

HAWAIIAN GUAVA CAKE

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

EASY HAWAIIAN CAKE WITH ICING

Steps:

• For cake: Mix all ingredients together by hand.
• Pour into greased 9x13x2 inch pan.
• If using glass pan, bake at 325 degrees.
• Otherwise, bake at 350 degrees for 45 minutes.
• Check for doneness using toothpick.
• For icing: Mix all ingredients together and frost cool cake.
• Keep in refrigerator.
• Will keep for a long time.

POLYNESIAN WEDDING CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 13-by-9-inch baking pan and set aside.
• In a large mixing bowl, using a wooden spoon (do not use a mixer), combine oil and sugar until blended.
• Add eggs, one at a time, mixing well after each addition, and vanilla. Gradually add dry ingredients, stirring until well blended.
• Add shredded carrots, chopped nuts, pineapple and coconut and mix just until combined.
• Bake for 50 minutes or until top of cake springs back when lightly touched.
• After cake has cooled, top with cream cheese frosting or serve plain.
• Cream Cheese Frosting:.
• Cream together the cream cheese and butter.
• Add confectioners' sugar, milk, vanilla and most of the toasted coconut. Let cake cool completely and spread frosting on top. Decorate top with toasted coconut, if desired. Variation: Substituting 1 teaspoon of lemon zest for the vanilla and 1/2 teaspoon of fresh lemon juice for the milk will produce a nice lemony frosting.

POLYNESIAN CAKE

Steps:

• Preheat oven to 350 degree.
• Combine all ingredients in a large mixing bowl and mix well by hand (do not use electric mixer).
• Pour into greased 9x13 pan.
• bake 40-50 minutes or until set.
• Serve with whipped cream.

POLYNESIAN CAKE AND CREAM FROSTING

Steps:

• Combine all ingredients in a large bowl and mix with a spoon. Pour into a greased and floured 13X9 baking pan and bake at 350* for 50 minutes. Cool.
• Prepare frosting by whipping all ingredients together and cover cake. Garnish with coconut and refrigerate.

HAWAIIAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 10 inch tube pan.
• Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 30 minutes.

HAWAIIAN CAKE WITH RUM CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350ºF.
• Mix sugar, oil, eggs, and vanilla in a large bowl. Add flour, baking soda, baking powder, ginger and pineapple; mixing well. Fold in coconut and nuts.
• Pour batter into a greased 9-inch square pan.
• Bake for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a wire rack. Frost when cooled.
• For frosting: beat cream cheese and butter together in medium bowl. Mix in remaining frosting ingredients and blend until frosting is desired spreading consistency.
• Garnish with 1/4 cup toasted coconut and 1/4 cup macadamia nuts, if desired.

HAWAIIAN WEDDING CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
• In a large bowl, mix sugar, soda, and flour by hand. Mix in eggs, pineapple with juice. Stir in nuts, and coconut. Pour into prepared pan.
• Bake for 35 to 40 minutes. Cool on wire racks.

HAWAIIAN SUNSET CAKE

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

HAWAIIAN CAKE

Steps:

• Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.