Passion-Orange-Guava (POG) Cake

Before POG was a game in the ’90s, it was an acronym for a juice blend invented in the ’70s on Maui. The tart yet sweet blend of passion fruit, orange, and guava juices is nostalgic for many — especially my Dad.

(Oddly enough, the game “pogs” is named after the juice — in ’91 a school teacher used POG juice caps to  teach a modern version of a plantation-era game flipping ‘milk covas’ from the ’30s. My ’90s mind would have been blown!)

POG is relatively unknown on the mainland, and it is near impossible to find. I have only seen Aloha or Hawaiian Sun brands on the east coast, which are thick, syrupy, and lack freshness.

But, the POG experience can be re-created. For my sister’s rehearsal dinner in March we catered dessert from Taste of Aloha and the POG cupcakes were non-negotiable.

I asked baking kumu Amy if she would share her cupcake recipe so I could make it into a birthday cake for my Dad. Thankfully she obliged!

The POG cake was a hit (again!). Since I made cakes instead of cupcakes, the baking time was much longer (~40 minutes), but the cake was still incredibly moist and flavorful.

I also opted for 2 different fillings since there were 4 layers of cake. Filling 1 was a tropical fruit curd which consisted of: peach-passion fruit juice, palekaiko tea, ginger, orange puree, li hing powder. Filling 2 was the incredibly creamy and smooth liliko’i butter from Kahuku Farms that I recently lugged back from Hawai’i.

I covered the cake in toasted coconut because I didn’t want to make candied orange peel, but in hindsight it would probably be quicker to make the orange peel!

POG Cake

By nicole Published: October 7, 2018

  • Yield: 2 6-inch cakes (10 Servings)
  • Prep: 60 mins
  • Cook: 40 mins
  • Ready In: 2 hrs 0 min

Adapted from Taste of Aloha



  1. CAKE: Preheat the oven to 350°F.
  2. In your stand mixer, add the dry ingredients (flour, sugar, corn starch, baking powder, salt) and mix together until combined.
  3. In a separate bowl, mix together wet ingredients (oil, milk, orange puree, eggs, extracts) until just combined.
  4. Add the wet ingredients to the dry and mix on low, increasing to medium. Scrape the sides and bottom with a rubber spatula to ensure all dry ingredients are incorporated.
  5. Grease and flour 2 6-inch round cake tins. Line the bottom with parchment rounds. Fill with 2 cups of batter, tapping to remove large air bubbles. (Note: you will have enough batter to make a few extra cupcakes. Fill wells ¾ full and bake 18-20 minutes)
  6. Bake until cake tester comes out clean and tops are golden brown, 35-40 minutes.
  7. Transfer to a wire rack to cool at least 30 minutes before removing from tins.
  8. Cut the cake layers in half, yielding 4 layers total.
  9. Wrap layers in plastic wrap and place in refrigerator until ready to assemble. While chilling, start on the filling, frosting, and garnish.
  10. GARNISH: Preheat oven to 300°F. Place coconut flakes in heat safe dish in a single layer. Place in oven, stirring every few minutes to prevent over-browning. Once desired color is achieved (30-40 minutes), remove and allow to cool.
  11. FILLING: Add passion fruit juice to a pan and bring to boil, reserving some juice. Add cornstarch to reserved juice to make a slurry. Add slurry to heated juice to thicken. Allow to cool before using (can be placed in refrigerator).
  12. FROSTING: In the bowl of a mixer combine butter, jelly, and cream cheese until smooth. Add guava flavoring. Add powdered sugar and combine until smooth. If necessary, thin using milk.
  13. ASSEMBLY: Place first layer of chilled cake on plate or stand, adhering with a bit of frosting.
  14. Using a piping bag, pipe a ring of frosting around the edge of the cake layer, leaving about a ½ inch margin between the frosting and the edge of the cake.
  15. Fill the inner circle with filling of choice (passion fruit reduction or liliko'i butter). (If baking cupcakes, fill using the cone method.)
  16. Place next layer of cake on top and repeat until all layers are complete.
  17. Apply a thin crumb coat of frosting around the sides and top using an offset spatula.
  18. Chill to allow crumb coat to set (at least 15 minutes).
  19. Apply a thicker layer of frosting to the now-chilled crumb coat.
  20. If garnishing with toasted coconut, press handfuls of coconut flakes into the side of the cake. Dust off excess.

Plum Deluxe: Monthly Tea Club

I am a fan of monthly boxes, especially ones that allow me to try new things. I have seen monthly boxes tea boxes before, but Plum Deluxe is the first one that I’ve seen that is 1) organic, 2) seasonal–there is a special tea club-only blend each month, 3) generous in size, 4) customizable, and 5) affordable.

I was sent the 2-Tea per month subscription to review, with an extra bonus tea. Find out more about what’s included in each month’s shipment and other FAQs at

Continue reading below to learn about the four teas I tried:

NYC Coffee and Tea Fest 2017

Last month I traveled to New York for my yearly tradition of Coffee & Tea exploration at the New York City Coffee& Tea Festival. I was given a ticket courtesy of Starfish Junction Productions and my fellow tea-obsessed friend Stephanie graciously accompanied me. I’m glad I had another set of eyes to help me take in everything, jot notes, point out things, and take photographs. This year we spent a solid 5 (count ’em, FIVE) hours perusing the booths and barely had time to complete a “speed round” before the day was over. Each year new exhibitors are added as well as seminars and workshops.

I always enjoy visiting the festival to see old favorites as well as discover new products and companies. I’ll hi-light a few of the ones that we lingered at the longest or were particularly photo worthy.

Ippodo Tea, New York – 一保堂茶舗

Somehow this Japanese tea company’s aesthetic was not only humble and nostalgic, but clean and timeless. I enjoyed the matcha presentation using the traditional wooden ladle and metal pot as well as the individual-sized tea pots. They have a small location in New York City and the staff was incredibly friendly and knowledgeable.

MeiMei Fine Teas

I have a weakness for puerh tea and Mei Mei Fine Teas was singing the song of a siren. We spotted the beautiful cakes of tea from yards away and zeroed in. I walked away with a new-to-me puerh-stuffed young orange (to be brewed like blooming tea). The staff here were very friendly and warm, and later I found out they’re based out of the DC-area. Though their physical storefront isn’t open quite yet, I’ll be keeping a close eye on them.

Tea Dealers

Stephanie dragged me over to this table to admire their modern and clean packaging. This was one of the only times that we’ve seen Korean teas in a setting like this so we took the staff up on their offer to taste the iseul balhyo and it did not disappoint. In fact, we intended to go back and get a bag to share but we didn’t make it in time!

Live Vessel (LV)

While Stephanie had seen these on her travels in Taiwan, this brand of tea ware was new to me. You can tell the quality of the products is really high and the designs were traditional yet playful at times. Thank goodness I live in a small condo or else I would have bought a teapot (or two!) to take back with me.

Zhen Tea

Zhen Tea never disappoints. Whether with a beautiful tea ceremony, centering tea tasting, beautiful gaiwan, or warm staff, I’m always happy to see them. I still have some tea left from my last purchases, but I was tempted by a very fragrant rose black tea. They always have teas that I have absolutely never thought of, let alone seen at other vendors, including a tea almost as old as me!

Everlasting Teas

Everlasting Teas has gone through a huge rebranding effort. The founder visits every farm himself and has a new kickstarter for some hygge-inspired tea ware.

Ajiri Tea

I always enjoy stopping by this company’s booth. Each year they grow in size and their handmade packaging is truly whimsical and unique. I swear the fact that 100% of their profits go to employment and education in Kenya makes their tea taste better.

Sugimoto America

I really enjoyed SA’s booth. There were many types of approachable green teas and different brewing methods. The Sugimoto family started the company in 1946 and has been part of many generations. They have personal relationships with the farms and are very knowledgeable.

Joseph Wesley Tea

I’m not sure there’s a tea aesthetic that is more perfect for me than Joseph Wesley Tea. Simple, yet full of effort; modern yet not dated. Oh, and the teas themselves are full-bodied and well balanced. He knows how to make things taste good and look good and I feel like I want to be him when I grow up.

Silver Needle

Silver Needle is devoted to single origin teas. Everything about their packaging is refined and elegant, yet approachable. I want to have an afternoon tea party and buy myself flowers just because. That’s the type of mood their tea puts me in. This was another booth I didn’t get to go back to on “Round 2: Buy All the Things” because we ran out of time.

& Everything Else

The rest of the booths were diverse and interesting including iced teas, kombucha, mushroom coffee, chai, empanadas, cold brew, pumpkin milk, green coffee, tea soap, and even some tomato dip. It was a grand ol’ time where we were able to unabashedly indulge in tea nerdiness while learning new things and visiting old friends. If you’re in the area, I would definitely recommend the tea festival, or the Philadelphia version.


52Teas: Coconut Cheesecake Honeybush


Do I really need to say anything else? Maybe just this: DO NOT drag your feet on this one; it is going to go FAST! Ingredients: Honeybush, coconut, natural flavors

Avail­able through: 52Teas | Face­book

Tasting Notes

Jumping back into tea tasting with a good ‘ol #sipdown! The smell of the dry leaf is sweet, roast-y, with hints of caramel. Once steeped for six minutes the smell mellows with just a faint lingering coconut sweetness at the end.

Surprisingly, this tea tastes stronger and sweeter than the smell would suggest. The first hit is of tea–similar in flavor to a weak black tea, blended with rooibos but without the itchiness that I usually associate with it. Where astringency should usually end the sip, instead the taste rolls into toasted coconut with some oil slightly coating the mouth. There is no cheesecake flavor. As it cools the coconut takes a more prominent role, turning the tea sweeter, though there is still no cheesecake.

Under Construction

Apparently the recent update to WordPress didn’t play well, so it’s currently under construction. I’m trying to upgrade to the new format of StudioPress/Genesis and start from scratch. Wish me luck!

Until then, pardon my dust.