Island Style Cookbook
1
Cake
Preheat oven to 350 degrees. Put cake mix, coconut milk, water and eggs into a large mixing bowl. Mix well and fill cupcake pan. Bake for 20 minutes. Cool cupcakes.
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.
Frosting
Soften gelatin in 1/3 cup coconut milk; dissolve over hot water. Cool. Whip cream; fold in gelatin mixture and sugar.
Assembly
Use cone method to create cavity for filling in cakes. Fill cavity with about a tablespoon of filling. Put cake cap back on. Chill for 30 minutes to set filling. Top with generous dollop of whipped cream frosting. Top with shredded coconut.
2
Butter mochi
ingredients
4
1 lb butter 2-1/2 cup sugar 5 eggs 1-1/2 cup evaporated milk 1lb mochiko flour 2 teaspoon baking powder 12 ounce coconut milk 1 teaspoon vanilla
DIRECTIONS
Mix Butter, Sugar, Eggs, Milk, Flour, Baking Powder, coconut milk, and vanilla in a bowl. Pour mixture into 9x13 pan. Bake in oven preheated to 350 For 1 hour. Remove from oven. Use Knife to cut and Serve.
kULOLO
ingredients 1 large taro root, grated 3 coconuts, grated 1 cup water 2 cups coconut water 2 tsp brown sugar
DIRECTIONS
Mix taro with coconut meat in bowl. Add water, coconut water, and brown sugar and stir together. Pour mixture into baking pan. Top with butter. Bake for 1 hour in oven set to 350 degrees.
5
6
guava cake
guava cake Cake
DIRECTIONS
Sift 2 cups flour, salt, and baking powder together. Blend together oil, whole eggs, guava juice, vanilla, and coloring in a large bowl. Add dry ingredients, mixing at medium speed for 5 minutes. Whip egg whites until triple in volume. Slowly add 1 1/4 cups sugar and cream of tartar. Whip egg white mixture until soft peaks form. Fold guava mixture into egg white mixture and mix until smooth. Pour batter into two 9-inch rounds (ungreased) and bake at 350Ëš for 30 minutes or until done. Remove from oven, immediately turn cake over onto a rack. Cool with pan in Place. Place in freezer until firm,then fill and ice with Guava Icing (work fast, as icing will melt). Fill center of top with well chilled Guava Claze
ingredients Cake
2 C Flour 1 tsp Salt 4 Eggs 1 tsp. vanilla 12 EGG WHITES 1 1/3 cup sugar 3/4 tsp Baking Powder 3/4 C Vegetable Oil 1/2 C. Guava Nectar Concentrate, thawed 1/2 tsp Red Food Coloring Pinch of Cream of Tartar
Icing
1 Pint Whipping Cream 1 C Guava Nectar Concentrate
Glaze
1 C Guava Nectar Concentrate 1 Tbsp Cornstarch 2 Tbsp Water
Guava Icing
Whip cream at high speed until soft peaks form. Fold in guava nectar concentrate and blend well.
Guava Glaze
Dissolve cornstarch in water.. Bring guava nectar concentrate to a quick boil. Stir in cornstarch. Simmer until mixture thickens. Chill well before topping cake.
7
pINEAPPLE COCONUT WHOOPIE PIES ingredients
8
For the Pineapple cookie: 2½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ¼ cup unsalted butter, softened 4 tablespoons palm shortening 1 cup sugar 2 large eggs, Room Temp ¾ cup pineapple juice ½ cup crushed pineapple 1 teaspoon vanilla extract For the Coconut filling: 2 sticks butter, unsalted, room temp 1 cup marshmallow fluff ** 1 cup sifted powdered sugar 1 tsp coconut extract ½ cup unsweetened shredded coconut Toasted unsweetened shredded coconut
DIRECTIONS Position a rack in center of oven and preheat to 375 degrees. Line 2 baking sheets with parchment paper or silicon bake mats and set aside. In a small bowl wisk together the flour, salt and baking powder. Set aside In a bowl of a stand mixer combine the butter, palm shortening and sugar and mix on medium until light and fluffy. Add the eggs one at a time, mixing well after each one. Add in the crushed pineapple and vanilla extract and mix another minute. Add the flour and pineapple juice in two additions mixing until just combined. On the prepared bake sheets, using a cookie scoop or spoons, place batter in about 2 tablespoonfuls, about 2� apart. Bake for 10 min. Let cool for 5 min and then carefully remove to a cooling rack using a thin spatula to move them being careful not to break. Let cool completely before frosting and assembly. For the coconut marshmallow filling Combine butter and marshmallow fluff in a bowl of a mixer and mix until well combined, 3-4 minutes. Slowly add in the sifted powdered sugar and once that is combined mix coconut extract and the shredded coconut. Assembly: spread about 2 tablespoons of filling on one of the cookies, then top with another and either roll the edges in the toasted coconut or sprinkle it on. Keep refrigerated up to one week in an airtight container. Serve at room temp
9
Hawaiian style pineapple upside down cake
10
Traditionally Pineapple upside down cake is not “hAWAIIAN” BUT WITH A FEW EXTRA INGREDIENTS YOU CAN INSTANTLY MAKE THIS TROPICAL Hawaiian counterpart to the original pineapple upside down cake. Enjoy!
ingredients
DIRECTIONS
1/2 cup butter, melted 1/2 cups brown sugar 8 canned sliced pineapple rings: (drain and reserve juice) 1/2 cup chopped macadamia nuts 1/2 cup flaked coconut, divided 2 canned sliced pineapple rings, chopped 12 maraschino cherries 1/2 cup reserved pineapple juice 1/2 cup coconut water 1/3 cup vegetable oil 3 eggs 1 ripe banana, mashed 1 Package white cake mix
Preheat an oven to 350 degrees F (175 degrees C). Pour the melted butter into a 9x13-inch baking dish. Sprinkle the brown sugar evenly over the butter. Arrange 8 pineapple rings in two rows in the baking dish. Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings. Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.Slowly pour the batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan. Cover the cake pan with a large serving plate, and invert it to tipthe cake out of the pan and onto the plate with the pineapple slices showing.
11