Prepare cake mix according to package directions using 2/3 cup of the coconut milk, water
and the egg whites. Cool and split into layers. Reserve top layer, spread haupia filling on the remaining
layers. Chill until set. Soften gelatin in remaining coconut milk, dissolve over hot water. Cool.
Whip heavy cream, fold in gelatin mixture, sugar & lemon extract.
Stack cake layers, putting filling in-between the layers then frost top with whipped cream mixture.
Sprinkle with shredded coconut or decorate as you like.
In a sauce pan, heat coconut milk, add sugar, salt and cornstarch with water, stir well.
Cook, stirring constantly until mixture thickens. Stir in vanilla and let chill in frig for about 10
minutes. Chilling will make the filling easier to spread, it will also make the filling much thicker in consistency.