Hawaiian Wedding Cake
Soft, moist, and bursting with tropical flair, Hawaiian Wedding Cake is a dessert that's as delightful to the eyes as it is to the palate. This easy-to-make sheet cake combines the natural sweetness of crushed pineapple—juice and all—with a tender, fluffy texture, thanks to a simple no-fuss batter. Topped with a luscious cream cheese frosting and finished with a sprinkling of shredded coconut and crunchy chopped walnuts or pecans, every bite is a perfect harmony of creamy, nutty, and fruity flavors. Ideal for special occasions or a casual treat, this crowd-pleasing cake is a taste of paradise served on a plate. Whether you’re serving it chilled for a summer gathering or enjoying it at room temperature, Hawaiian Wedding Cake is an irresistible way to add a touch of the tropics to any celebration.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 20 oz crushed pineapple (with juice)
- 1 teaspoon vanilla extract
- 8 oz cream cheese
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 cup shredded sweetened coconut
- 1 cup chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until evenly combined.
Add in the eggs, crushed pineapple (with juice), and vanilla extract. Stir the mixture until just combined and no dry pockets remain.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a medium bowl, beat the cream cheese and softened butter together with an electric mixer until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, and beat until fully incorporated. Continue mixing until the frosting is smooth and fluffy.
Once the cake is baked, remove it from the oven and allow it to cool completely in the pan on a wire rack.
Spread the cream cheese frosting evenly over the cooled cake.
Sprinkle the shredded coconut and chopped walnuts or pecans over the top of the frosted cake for garnish.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Slice and serve the Hawaiian Wedding Cake chilled or at room temperature.
Nutrition Facts
Calories |
7843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.7 g | 416% | |
| Saturated Fat | 168.0 g | 840% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 4039 mg | 176% | |
| Total Carbohydrate | 1213.3 g | 441% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 943.2 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 521 mg | 40% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2294 mg | 49% | |
*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.
