24 Karat Dream

24 Karat Dream
55 min
8 Servings


4 cup
coconut milk
2 1/2 cup
strong brewed 100% Kona coffee
3/4 cup
1 cup
1/2 cup
butter (softened)
1 tsp
1/4 tsp
2 Tbsp
orange juice
1 tsp
ground 100% Kona coffee (optional)
1/2 lb
carrots (grated)
1/2 cup
macadamia nuts (chopped)
1 cup
self-rising flour
1/2 cup
cream cheese (softened)
2/3 cup
sweet butter
2/3 cup
confectioner's sugar
1 tsp
vanilla extract
Prep Time:
20 min
Cooking Time:
35 min
Total Time:
55 min


Prepare the Haupia by combining the first 4 ingredients in a pot and stir until smooth. Cook over low heat until mixture begins to thicken. Pour into a container and refrigerate until firm. 

Next, make the carrot cake. In a bowl, cream the butter and sugar together until light and fluffy. Beat in the egg, cinnamon, nutmeg, orange juice and coffee. Mix well. Toss the carrots and macadamia nuts in the flour, then gradually stir it into the beaten mixture. Pour into two lined and greased 9” cake pans and bake for 20 minutes at 350°F. Cool the cake on a wire rack for 15 minutes. Then remove cake from the pan and finish cooling on a wire rack. 

For the frosting, cream the cream cheese and butter together. Slowly sift in the confectioners sugar and continue beating until the mixture is smooth. Stir in the vanilla and coffee grounds, if desired. 

Once both cakes are cool, layer the haupia between the two carrot cakes and top with frosting. Decorate or frost the cake as desired.

Find more Quick & ‘Ono bites under these categories:

Recipe By: Joy Marie Kailiuli - 1st Place Amateur Dessert Winner 2015 Kona Coffee Festival Recipe Contest