Hawaiian Wedding Cake is a luscious dessert that captures the tropical essence of the islands in every bite. Perfect for special occasions or casual gatherings, this cake features a moist pineapple-infused base topped with a creamy layer of whipped cream and cream cheese frosting. Its crowning glory is a sprinkle of shredded coconut and chopped nuts, adding texture and a hint of crunch. Simple yet indulgent, this cake is a delightful treat that brings the spirit of aloha to your table.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (20-ounce) can crushed pineapple with juice
- 1 teaspoon vanilla extract
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping (optional, for extra creaminess)
For the Topping:
- 1 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, combine the flour, sugar, baking soda, and salt.
- Add the eggs, pineapple with its juice, and vanilla extract. Mix until well combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Make the Frosting:
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and continue beating until fully incorporated.
- Mix in the vanilla extract. For a fluffier frosting, fold in the whipped topping.
- Assemble the Cake:
- Spread the frosting evenly over the cooled cake.
- Sprinkle the shredded coconut and chopped nuts on top.
- Serve:
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Slice into squares and serve chilled. Enjoy your tropical escape!
This cake keeps well in the refrigerator for up to 3 days, making it a great make-ahead dessert for any celebration.
