Description
Sweet Hawaiian wedding cake whisks classic comfort into a tropical paradise of flavor. Creamy pineapple and coconut layers meld perfectly, delivering a delightful dessert that you’ll savor with each blissful bite.
Ingredients
Scale
Main Ingredients:
- 1 (20-ounce) can crushed pineapple
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
Leavening and Flavoring Ingredients:
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Add-in:
- 1 cup chopped nuts
Instructions
- Prepare the oven by heating to 350F (175C) and coat a 9×13 inch baking pan with grease to prevent sticking.
- Create the cake base by combining flour, sugar, eggs, baking soda, vanilla extract, and salt in a large mixing bowl. Incorporate undrained crushed pineapple into the mixture, stirring until ingredients are thoroughly blended. Optional: gently fold in chopped nuts for added texture.
- Transfer the cake batter into the prepared baking pan, ensuring even distribution. Place in the preheated oven and bake for 35-40 minutes until the surface turns golden brown and a toothpick inserted at the center emerges clean.
- While the cake bakes, craft the cream cheese frosting by whipping softened butter and cream cheese until smooth and creamy. Gradually introduce confectioners sugar and vanilla extract, mixing until the frosting achieves a spreadable consistency.
- After removing the cake from the oven, allow it to cool slightly while remaining warm. Generously spread the cream cheese frosting across the entire surface, creating an even layer.
- Enhance the cake’s appearance by sprinkling shredded coconut and additional chopped nuts over the frosting if desired.
- Let the frosting set for a few minutes before slicing into square servings. The cake can be enjoyed warm or at room temperature for optimal flavor and texture.
Notes
- Make sure all ingredients are at room temperature to ensure even mixing and better cake texture.
- Toast chopped nuts before adding to the batter for an enhanced nutty flavor and extra crunch.
- Use fresh pineapple instead of canned for a more vibrant, less sugary taste if preferred.
- This cake works wonderfully as a gluten-free option by substituting all-purpose flour with almond or coconut flour.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 265 kcal
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 35 mg