Homemade baked goods fresh from the oven are wonderful treats to bring family and friends during this festive season. Dessert recipes abound, but what makes a dessert special is when crucial ingredients are sourced locally. Lilikoi and guava can only be found in warm tropical climates such as Hawaii, making them perfect for two of our desserts. The sweet potato pie with haupia topping combines a must-have holiday pie with a traditional Hawaiian dessert topping. This week, bake local with these delicious desserts.

Gluten-Free Warm Lilikoi Mochi Cake With Honeycomb Crema

• Nonstick cooking spray
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 (16-ounce) box mochiko flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/3 cup half-and-half
• 2/3 cup lilikoi concentrate (available at some local supermarkets and specialty stores)
• >> Crema:
• 1-1/2 cups sugar
• 1/3 cup corn syrup
• 2 tablespoons honey
• 1/2 cup water
• 4 teaspoons baking soda

Heat oven to 300 degrees. Spray a 9-by-13-inch cake pan with nonstick spray.

In an electric mixer, cream butter and sugar; add eggs one at a time until incorporated. Add mochiko flour, baking powder and baking soda. Add half-and-half and lilikoi concentrate until thoroughly combined. Pour in prepared pan. Bake 30-35 minutes.

To make crema: In a large pot over medium heat, combine sugar, corn syrup, honey and water. Heat until color resembles a very light honey color.

Sift baking soda and add to mix; remove from heat and stir until incorporated. Mixture will be thick. Spread flat on parchment paper to cool evenly. Use to top cake. Serves 15.

Approximate nutritional information, per slice: 490 calories, 16 g total fat, 9 g saturated fat, 85 mg cholesterol, 600 mg sodium, 84 g carbohydrate, no fiber, 56 g sugar, 5 g protein.

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Sweet Potato Pie With Haupia Topping

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs, beaten
• 2 cups mashed Okinawan or Molokai sweet potatoes
• 1/2 cup evaporated milk
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 9-inch unbaked pie shell
• >> Haupia topping:
• 1 (12-ounce) can coconut milk
• 3/4 cup water
• 5 tablespoons sugar
• 1/4 cup cornstarch

Heat oven to 350 degrees.

In a large bowl, cream butter and sugar. Add eggs and mix well. Gradually mix in sweet potato. Add evaporated milk, vanilla and salt; mix well. Pour into pie shell and bake 30-35 minutes. Cool. Set aside.

In a saucepan, combine coconut milk and water. Combine sugar and cornstarch; stir mixture into coconut milk. Cook over low heat, stirring constantly, until thickened.

Let cool slightly, then pour over pie. Chill 1 hour or until haupia is firm. Serves 8.

Approximate nutritional information, per serving: 500 calories, 28 g total fat, 18 g saturated fat, 80 mg cholesterol, 300 mg sodium, 57 g carbohydrate, 1 g fiber, 37 g sugar, 5 g protein.

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Guava Nut Bars

• Nonstick cooking spray
• 1-1/2 cups flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/2 cup butter, cut in pieces
• 1/2 teaspoon vanilla
• 1 egg, beaten
• 3/4 cup guava jam
• 1/3 cup chopped walnuts

Heat oven to 375 degrees. Coat an 11-by-7-inch pan with nonstick cooking spray.

Sift flour, sugar, baking powder and spices together. Cut in butter as though making pie crust.

Combine vanilla and egg; stir into to flour mixture. Spread 2/3 of the flour mixture in prepared pan to form a crust.

In small bowl, combine jam and nuts. Spread over crust.

Crumble remaining flour mixture over jam layer. Bake 25 minutes. Cool in pan. Cut into bars. Makes 24.

Approximate nutritional information, per bar: 120 calories, 5 g total fat, 2.5 g saturated fat, 20 mg cholesterol, 50 mg sodium, 17 g carbohydrate, no fiber, 9 g sugar, 1 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.