cakes/ DESSERT

Hawaiian Wedding Cake

I love this recipe!!! Everyone I have made this cake for always ask me to make it again. One individual only eats sweets once a year and the cake that is asked for is this cake.

Make this recipe the next time you want to wow your guests.

The perfect choice for any party, a wedding or a birthday party!

Prep Time: 25 minutes | Cook Time: 30-40 minutes | Servings: 14

Ingredients:

For the cake:

2 C. All purpose flour

1 C. Granulated sugar

½ C. Brown sugar

2 large eggs

1 tsp. Baking powder

1 Can of crushed pineapple in juice not drained (20 oz.)

1 C. Chopped walnuts

1 C. Shredded coconut

1 tsp. Cinnamon

Pinch nutmeg

1 tsp. Vanilla extract

For the icing:

1 ½ C. Heavy whipping cream

8 oz. Cream cheese softened

1 C. Granulated sugar

1 tsp. Vanilla extract

Toasted shredded coconut

How to make Hawaiian Wedding Cake:

Step 1. Preheat the oven to 350 degrees.

Step 2. Add the ingredients for the cake to a mixing bowl, and beat until completely combined.

a. adding Granulated sugar

b. Adding Baking powder

c. Adding crushed pineapple

d. Adding Chopped walnuts

e. Adding Shredded coconut

f. Adding Cinnamon

Step 3. Pour the batter into a well-greased 9×13 baking dish.

Step 4. Bake for 30-40 minutes, or until browned and cooked completely through.

Step 5. Let the cake cool completely.

Step 6. When ready, beat the heavy whipping cream in a mixing bowl until it forms stiff peaks, and set aside.

Step 7. Add the rest of the ingredients for the icing to a mixing bowl, and beat until smooth and creamy.

Step 8. Fold the heavy whipping cream into the icing mixture until combined.

Step 9. Spread the icing on the cake in an even layer, and top with the toasted coconut flakes.

Enjoy!

Now, remember to save this recipe on Pinterest for later

Hawaiian Wedding Cake

Yield:
14
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
1 hour

Print

Hawaiian Wedding Cake

Ingredients

  • 2 C. All purpose flour
  • 1 C. Granulated sugar
  • ½ C. Brown sugar
  • 2 Large eggs
  • 1 tsp. Baking powder
  • 1 Can of crushed pineapple in juice not drained (20 oz.)
  • 1 C. Chopped walnuts
  • 1 C. Shredded coconut
  • 1 tsp. Cinnamon
  • Pinch nutmeg
  • 1 tsp. Vanilla extract
  • 1 ½ C. Heavy whipping cream
  • 8 oz. Cream cheese softened
  • 1 C. Granulated sugar
  • 1 tsp. Vanilla extract
  • Toasted shredded coconut

Instructions

  • Preheat the oven to 350 degrees.
  • Add the ingredients for the cake to a mixing bowl, and beat until completely combined.
  • Pour the batter into a well greased 9x13 baking dish.
  • Bake for 30-40 minutes, or until browned and cooked completely through.
  • Let the cake cool completely.
  • When ready, beat the heavy whipping cream in a mixing bowl until it forms stiff peaks, and set aside.
  • Add the rest of the ingredients for the icing to a mixing bowl, and beat until smooth and creamy.
  • Fold the heavy whipping cream into the icing mixture until combined.
  • Spread the icing on the cake in an even layer, and top with the toasted coconut flakes.
Nutrition Information:

Yield: 14
Serving Size: 1

Amount Per Serving:
Calories: 488Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 72mgSodium: 151mgCarbohydrates: 63gNet Carbohydrates: 0gFiber: 3gSugar: 46gSugar Alcohols: 0gProtein: 6g

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The post Hawaiian Wedding Cake appeared first on Sweet Pea’s Kitchen.

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