Hawaiian Sunset Cake
Transport your taste buds to a tropical paradise with this luscious Hawaiian Sunset Cake, a dessert that captures the vibrant flavors of the islands. Bursting with the tropical trio of coconut, pineapple, and a hint of orange zest, this moist and tender two-layer cake is a celebration of summer. The rich, creamy whipped cream frosting adds an airy contrast to the dense, flavor-packed layers, while optional maraschino cherries provide a pop of color that mirrors a stunning Hawaiian sunset. Perfect for special occasions or simply indulging in a slice of the tropics, this cake is as delightful to look at as it is to savor. Quick to prepare and irresistibly delicious, this show-stopping dessert will become a favorite centerpiece at your next gathering.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 3 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter
- 4 large eggs
- 1 cup coconut milk
- 0.5 cups pineapple juice
- 2 teaspoons vanilla extract
- 1 cup grated unsweetened coconut
- 1 cup crushed pineapple (drained)
- 1 tablespoon orange zest
- 2 cups heavy whipping cream
- 0.5 cups powdered sugar
- 10 pieces maraschino cherries (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the unsalted butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, coconut milk, pineapple juice, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until fully combined and smooth.
Gently fold in the grated coconut, crushed pineapple, and orange zest.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes cool, prepare the whipped cream frosting by beating the heavy whipping cream and powdered sugar together in a chilled bowl until stiff peaks form.
Once the cakes are completely cool, spread a layer of whipped cream frosting over the top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake.
Garnish with maraschino cherries and additional grated coconut if desired.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
7212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 441.4 g | 566% | |
| Saturated Fat | 301.9 g | 1510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1472 mg | 491% | |
| Sodium | 3130 mg | 136% | |
| Total Carbohydrate | 748.1 g | 272% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 456.7 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 286 mg | 22% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 2152 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
