If you’re craving a sweet, tropical dessert that’s light, refreshing, and perfect for summer, this Hawaiian Wedding Cake is the ultimate treat!
This moist yellow cake is layered with juicy pineapple, topped with a fluffy whipped cream layer, and finished with toasted coconut and chopped nuts. Every bite is a perfect balance of tropical flavors, making it a fantastic dessert for potlucks, BBQs, family gatherings, or any time you want a taste of paradise!
This easy-to-make cake will transport you to a tropical island with its light, creamy texture and fruity goodness. Serve it chilled for the best experience and watch it disappear at every summer party!
- Related recipes:
- Caramel apple cheesecake bars
- Skillet Blackberry Cobbler
- Easy No-Bake Strawberry Shortcake
Ingredients:
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 2 cups all-purpose flour
- 2 eggs
- 1 (20 ounces) can crushed pineapple with juice
- 1 cup finely chopped (or crushed) walnuts
- 3/4 cup flaked coconut
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp salt
- 1 tsp vanilla
- For Whipped Cream-Cream Cheese Frosting:
- 1 (8 ounces) package cream cheese (At room temperature for easier blending)
- 1 cup white sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
Instructions:
1 ) Mix all of your dry ingredients together in a bowl.
2 ) Then mix in the eggs, vanilla and crushed pineapple with all of the juice.
Pour into a well-greased pan 9″ round or 9″X13″ rectangle
3 ) Bake for about 35 – 40 minutes at 350 degrees (or until toothpick in the center comes out clean). You can serve it this way if you want…or you can kick it up a notch with a simple creamy whipped cream-cream cheese frosting!
For Whipped Cream-Cream Cheese Frosting:
1 ) In a small bowl beat whipping cream until stiff peaks form; set aside.
2 ) In a large bowl combine cream cheese, sugar, salt, and vanilla. Beat until smooth.
3 ) Gently fold the cream cheese mixture and whipped cream together.
Top it with a little toasted coconut and Enjoy!
Pro Tips for the Best Hawaiian Wedding Cake
- Use Crushed Pineapple with Juice – This keeps the cake extra moist and flavorful.
- Toast the Coconut – For a deeper, nutty flavor, toast the coconut flakes before sprinkling on top.
- Chill Before Serving – Let the cake set in the fridge for at least 2 hours for a light, creamy texture.
- Use Fresh Whipped Cream – While whipped topping works, homemade whipped cream makes it extra fluffy and fresh.
- Top with Macadamia Nuts – For an authentic Hawaiian touch, swap regular nuts for macadamia nuts!
(FAQ) About Hawaiian Wedding Cake
1. Can I make this cake ahead of time?
- Yes! It actually tastes better the next day after chilling overnight.
2. Can I use a boxed cake mix?
- Absolutely! A yellow or white cake mix works great and saves time.
3. How long does this cake need to chill?
- At least 2 hours, but overnight is best for maximum flavor.
4. Can I use fresh pineapple instead of canned?
- Yes! Just chop and blend fresh pineapple, but make sure to include some juice.
5. What nuts work best for topping?
- Pecans, walnuts, or macadamia nuts all complement the flavors beautifully.
6. Can I use coconut cream instead of whipped cream?
- Yes! Coconut whipped cream makes it even more tropical and dairy-free.
7. How should I store leftovers?
- Store in the fridge for up to 4 days, covered with plastic wrap.
8. Can I freeze Hawaiian Wedding Cake?
- Yes! Freeze for up to 2 months, then thaw in the fridge before serving.
9. How do I prevent the cake from getting soggy?
- Make sure to drain excess juice from the pineapple and spread evenly.
10. What’s the best way to serve this cake?
- Serve it chilled with extra whipped cream and toasted coconut on top!
