Description
Hawaiian Wedding Cake brings tropical sweetness right to your dessert table, loaded with pineapple and coconut flavors that dance together in perfect harmony. Topped with silky cream cheese frosting, this simple cake becomes an instant crowd-pleaser that feels like a celebration in each delightful bite.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 4 large eggs
- ½ cup unsalted butter, softened
- 1 tablespoon baking powder
- ½ teaspoon salt
Fruit and Liquid Components:
- 1 cup unsweetened coconut milk
- ½ cup crushed pineapple, drained
- ½ cup shredded coconut
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Warm your oven to 350°F and position a rack in the center, preparing for cake magic.
- Coat two 9-inch round cake pans thoroughly with butter and dust with flour, ensuring no bare spots remain.
- Whisk 2 cups flour, 1 tablespoon baking powder, and ½ teaspoon salt together in a medium mixing bowl.
- Beat ½ cup softened butter with 1 ½ cups sugar until the mixture becomes pale and fluffy.
- Crack 4 large eggs into the butter mixture, incorporating one at a time and beating until fully blended.
- Alternately pour 1 cup coconut milk and the flour mixture into the batter, mixing gently until smooth.
- Fold ½ cup drained crushed pineapple and ½ cup shredded coconut into your silky batter.
- Divide the batter evenly between your prepared pans, smoothing the tops with a spatula.
- Slide the pans into the preheated oven and bake for 25-30 minutes, checking doneness with a toothpick.
- Remove cakes and let them rest in pans for 10 minutes, then carefully transfer to wire cooling racks.
- Allow cakes to cool completely before adorning with whipped cream cheese frosting.
Notes
- Drain the pineapple thoroughly to prevent excess moisture from making your cake soggy.
- Room temperature ingredients blend more smoothly and create a more even cake texture.
- For a lighter frosting, whip the cream cheese at high speed to incorporate more air.
- If avoiding dairy, substitute coconut cream and vegan cream cheese for a plant-based version of this tropical dessert.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 344
- Sugar: 34 g
- Sodium: 223 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 92 mg