IT’S HERE!!!!!!!!!!!!! I have been excited about this book ever since Alana first mentioned she was going to be writing one and I was so excited to hear it was going to focus on home.
All the years I’ve been writing on this blog, I have always struggled to explain to people what the food is like in Hawaii. People commonly think what we eat in Hawaii is simply Hawaiian food (poi, lau lau, lomi lomi salmon, etc.). But the mix of cultures on the islands have given us things like spam musubi, shave ice, and manapua, which are not traditional Hawaiian food but rather, local Hawaii food. This book that Alana has written takes this culture, whom those of us from Hawaii are so proud of, and which many don’t know much about, and shares it with the whole wide world.
Alana and I met four years ago, at first through our blogs and then in real life at a sandwich shop in Silverlake where the only thing I really remember was being so nervous that I barely ate my sandwich. Fast forward and last month Roy and I visited her and Moses’ new place where we played a gripping round of Mario Party after some mai tais and kalua pig for dinner. Alana has walked me through many grown-up-life times with her help on everything from restaurant recommendations and making taro rolls from scratch to linen bedding and how hangout with children lol. She is such a wonderful human being and someone I admire and respect wholeheartedly. I am so proud of her and this flippin’ amazing book she’s created!!!
Aloha Kitchen is the book everyone needs on their shelf. Roy’s already pre-ordered some a few months ago to give away as gifts and my Mom’s asked me to send her some as well (though can’t you use Amazon too, Mom??). To be honest, I’ll probably buy more and give them away as Christmas gifts later this year too 
So if anyone has ever asks you, “what’s the food like in Hawaii?” All you need to do is hand them this book.
Guava Cake from the Aloha Kitchen Cookbook
From Alana Kysar’s Aloha Kitchen: Recipes from Hawai’i. Makes one sheet cake 9×13 inch sheet cake, cut into 24 pieces.
for the cake:
2 1/2 cups cake flour
2 1/2 tsp baking powder
3/4 tsp kosher salt
1/2 cup unsalted butter, at room temperature
1 1/4 cups sugar
6 large egg whites
1/4 cup neutral oil
1 cup whole milk
2 tsp vanilla extract
1 cup guava puree or guava concentrate
3 squeezes of red gel coloring (optional)
for the frosting:
1 cup heavy whipping cream
8 oz. cream cheese, at room temperature
1/2 cup sugar
pinch of kosher salt
2 squeezes of red gel food coloring (optional)
1/2 cup guava puree or guava concentrate
1. To make the cake, preheat the oven to 350°F. Line a 9 by 13-inch baking pan with parchment, leaving some overhang on the long sides.
2. In a bowl, combine the cake flour, baking powder, and kosher salt, whisking until combined. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until well combined, about 3 minutes. Add the egg whites, in three additions, beating each addition until well combined, about 1 minute. Add the oil and mix until combined, about 1 minute more. In a separate bowl, whisk together the milk, vanilla, guava puree, and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients, mixing each until combined before adding the next addition.
3. Pour the mixture into the parchment-lined pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
4. To make the frosting, in a stand mixer fitted with the whisk attachment, whip the cream on medium speed for 1 to 2 minutes, until frothy. Gradually increase the speed to high and whip until it’s light and fluffy with stiff peaks, another 2 to 3 minutes. Don’t overwhip! Transfer the whipped cream to a bowl. Replace the bowl on a stand mixer and fit the machine with the paddle attachment; there’s no need to clean the bowl. Place the cream cheese in the bowl and mix on medium speed for 2 to 3 minutes, until smooth. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes. Lower the speed to medium and add the food coloring, if desired. Gradually pour in the guava puree in four additions, making sure the puree is fully incorporated after every addition. Scrape down the sides with a rubber spatula after the second and final addition. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from the stand and, using the spatula, fold in the whipped cream in three additions, incorporating completely after each addition.
5. Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges, and chill for at least 2 hours before serving. Cut into twenty-four pieces and serve immediately.
