Sponge Haupia Cake - cooking recipe

Ingredients

1 sponge cake, split into two layers
6 tablespoons cornstarch
9 teaspoons Equal sugar substitute
3/4 cup water
1 (12 ounce) can frozen coconut milk, thawed (or NOH'S Haupia Mix)
1 cup Cool Whip Lite
1 cup shredded coconut

Preparation

In a saucepan, mix cornstarch with Splenda. Stir in the 3/4 cup water and the coconut milk. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat and cool slightly. Spread filling between layers and on top of cake. Cool untl filling is firm. Before serving, spread lite cool whip on top and sides of cake. Sprinkle with coconut. Makes 20 servings.