"A little work but oh so onolicious! I got several email requests for this recipe over the Christmas holidays, so I thought I'd share it with everyone. Sorry: I still lucky fo' live Hawai'i nei."

Cake
1 pkg white cake mix (for a 9X13" pan)
1 cup coconut milk
2/3 cup water
2 egg whites

Frosting:
1 Tbsp unflavored gelatin
2 cups heavy cream
6 Tbsp sugar
1 tsp lemon extract
shredded coconut to taste

Haupia filling:
(you can do this part while the cake is baking.)
2 cups coconut milk
1/2 cup sugar
1/4 tsp salt
3 Tbsp cornstarch
1/2 cup water
1 tsp vanilla

FO' MAKE CAKE:
Prepare cake mix according to package directions using 2/3 cup of the coconut milk, the water, and the egg whites. Cool cake, remove from pan and split carefully into 3 layers. Reserve top layer; spread haupia filling on the remaining layers. Chill layers until filling is set.
While layers are chilling: soften gelatin in remaining 1/3 cup coconut milk; dissolve over hot water. Cool. Whip cream; fold in gelatin mixture, sugar and extract. Stack chilled cake layers; frost with whipped cream mixture. Sprinkle cake with coconut.

FO' MAKE HAUPIA FILLING:
In a sauce pan heat coconut milk (do not boil). Mix sugar, salt, and cornstarch with water; stir into hot coconut milk. Cook, stirring constantly, until mixture thickens (cook over low heat to avoid curdling). Stir in vanilla and cool.

NOTE: It is best to chill the haupia until it is somewhat thick, but still spreadable; otherwise it kind of goops up when you try to spread it on the layers. Chill the frosting, too, before you spread it.

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