SOUTH SEAS LUAU CAKE
Make and share this South Seas Luau Cake recipe from Food.com.
Provided by ElaineAnn
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Grease a Bundt pan.
- Combine nuts, coconut and 2 tablespoons sugar. Sprinkle pan with mixture.
- Cream butter and cream cheese.
- Add sugar and beat until fluffy. Add vanilla.
- Beat in eggs one at a time.
- Add flour, baking powder and salt.
- Beat 10 minutes.
- Mix in raisins and any leftover nut and coconut mixture.
- Bake in 300° oven for 1 1/2 hours.
- Cool upside down in pan on cake rack.
- Loosen cake and Invert on serving plate.
Nutrition Facts : Calories 591, Fat 33, SaturatedFat 18, Cholesterol 148.2, Sodium 548.6, Carbohydrate 69.6, Fiber 1.9, Sugar 45.4, Protein 7.7
CHEF SAM'S AWARD-WINNING SEAFOOD LAULAU
Steps:
- Place 1 piece of fish on ti leaves and add a dollop of dill mayo, 1 piece of shrimp, scallop, spinach, mushroom and vegetable mix and season. Continue with the rest of the fish and then wrap.
- Steam Seafood Laulau for 15 to 20 minutes, steam 4 ounces of baby bok choy for 5 minutes. Place baby bok choy in center of plate topped with Seafood Laulau. Then at 3 points of the plate, add 2 ounces of the lomi tomato relish. Drizzle 2 ounces of the soy butter sauce over the Seafood Laulau.
HAUPIA CAKE
I made this cake for our Hawaiian Luau, and several times since then! It's a pretty white cake layered with haupia filling, a Hawaiian coconut pudding. If you like coconut, this cake is really nice. Not too sweet. It's a little work, but well worth it in the end. If you don't want to do the layering, just make it in a 9x13 pan and only make a half batch of the haupia filling. Please note that preparation/cooking times are approximate and don't include chilling times.
Provided by Annisette
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 15
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.
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