Hawaiian Wedding Cake

Picture this: a tender, golden cake bursting with tropical flavors, layered with creamy frosting and rolled in toasted coconut flakes. That’s exactly what you get with this Hawaiian Wedding Cake. It’s sweet, soft, and slightly tangy with pineapple, all wrapped in a dreamy cream cheese icing. Trust me, you’re going to love this—every forkful is a mini vacation.

Behind the Recipe

This cake carries a sunny kind of nostalgia. I first tried it at a beachside celebration, where the scent of coconut mingled with ocean breeze and the cake was the crown jewel of the dessert table. Since then, it’s become a favorite for family gatherings, summer birthdays, and yes—even weddings. It’s one of those bakes that instantly brightens the mood.

Recipe Origin or Trivia

Hawaiian Wedding Cake is a beloved dessert with roots in the tropical flavor profiles of Hawaii, but it’s not an official local tradition. It became popular on the mainland U.S. for bridal showers and potlucks in the 1950s and 60s, with recipes passed through magazines and cookbooks. Featuring pineapple, coconut, and nuts, it reflects the influence of island ingredients mixed with classic American cake traditions.

Why You’ll Love Hawaiian Wedding Cake

From the first bite, you’ll understand why this cake has earned a place in so many hearts. Here’s what makes it shine:

Versatile: Works just as well as cupcakes or in a sheet pan.

Budget-Friendly: Simple pantry staples come together for something stunning.

Quick and Easy: No fancy mixers or complicated steps.

Customizable: Add macadamia nuts, bananas, or switch up the frosting.

Crowd-Pleasing: Moist, flavorful, and always the first dessert to disappear.

Make-Ahead Friendly: Gets even better the next day.

Great for Leftovers: Keeps beautifully and stays moist.

Chef’s Pro Tips for Perfect Results

Here’s how to make sure your Hawaiian Wedding Cake is unforgettable:

• Don’t drain the pineapple. The juice keeps the cake ultra moist.
• Toast the coconut. It adds depth and a bit of crunch to the outer layer.
• Use room temperature ingredients. Especially for the cream cheese frosting—this makes it smooth and easy to spread.
• Cool completely before frosting. Or you’ll end up with a melted mess.
• Chill before serving. It slices beautifully and the flavors meld perfectly.

Kitchen Tools You’ll Need

You won’t need much to bring this beauty to life:

Mixing Bowls: For combining wet and dry ingredients.

9×13 Baking Pan: Or use two 8-inch round pans for a layered look.

Electric Mixer: Helpful for the frosting, but optional.

Rubber Spatula: To fold ingredients gently and scrape every last bit.

Cooling Rack: So the cake sets evenly and doesn’t steam itself.

Ingredients in Hawaiian Wedding Cake

Each of these tropical ingredients contributes to the soft, sweet, and unforgettable bite. Here’s your lineup:

1. White Sugar: 1 cup – brings that classic sweetness and helps with structure.
2. Brown Sugar: ½ cup – adds moisture and a subtle caramel undertone.
3. All-Purpose Flour: 2 cups – the backbone of the cake, keeping it light but firm.
4. Eggs: 2 – provide structure and bind everything together.
5. Baking Soda: 1 tsp – helps the cake rise perfectly without becoming dense.
6. Salt: ½ tsp – balances the sweetness and enhances flavor.
7. Vanilla Extract: 1 tsp – deepens the sweetness and adds warmth.
8. Crushed Pineapple with Juice: 1 cup – the star tropical flavor and main moisture source.
9. Chopped Walnuts: ½ cup – adds crunch and a hint of nuttiness.
10. Shredded Coconut: 1 cup – gives texture and authentic island vibes.
11. Vegetable Oil: ½ cup – ensures a moist crumb throughout.
12. Cream Cheese: 8 oz – for that rich, tangy frosting.
13. Butter: ½ cup – adds creaminess to the icing and helps it spread smoothly.

Ingredient Substitutions

Don’t worry if you’re missing something—here are some easy swaps:

Brown Sugar: Use all white sugar plus 1 tsp molasses for depth.

Walnuts: Swap with pecans or macadamia nuts for a more tropical touch.

Vegetable Oil: Melted coconut oil gives even more island flavor.

Crushed Pineapple: Fresh diced pineapple plus a splash of juice works too.

Ingredient Spotlight

Crushed Pineapple: Not just for flavor, this fruit keeps the cake incredibly moist and tender, while adding bursts of sweet-tart brightness throughout.

Shredded Coconut: When toasted, it brings a nutty aroma and crispy bite that complements the cake’s softness.

Instructions for Making Hawaiian Wedding Cake

Now let’s dive into the step-by-step to make this sunny showstopper come to life:

1. Preheat Your Equipment:
   Set your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
2. Combine Ingredients:
   In a large bowl, mix white sugar, brown sugar, eggs, and vanilla. Stir in the crushed pineapple with juice and vegetable oil. In a separate bowl, whisk together flour, baking soda, and salt. Combine wet and dry ingredients, then fold in the walnuts and coconut.
3. Prepare Your Cooking Vessel:
   Pour the batter into the prepared pan and smooth the top with a spatula.
4. Assemble the Dish:
   At this stage, everything’s combined. The batter is thick and full of texture from the pineapple and coconut.
5. Cook to Perfection:
   Bake for 35–40 minutes or until a toothpick comes out clean. The top should be golden brown and slightly springy.
6. Finishing Touches:
   Let the cake cool completely. Meanwhile, make the frosting by blending cream cheese and butter until smooth. Add powdered sugar and vanilla to taste. Spread the frosting evenly, then press toasted coconut gently along the sides and top.
7. Serve and Enjoy:
   Slice chilled or at room temp. Every bite is creamy, nutty, and laced with sunshine.

Texture & Flavor Secrets

This cake is magic in texture. You get moist, soft crumb from the pineapple and oil, the crunch of nuts and toasted coconut, and the velvety smoothness of cream cheese frosting. Flavor-wise, it’s a tropical symphony of sweet, tart, and just a whisper of salt.

Cooking Tips & Tricks

• Use parchment paper if you’re worried about sticking.
• Toast coconut in a dry pan over medium heat until golden.
• A serrated knife makes cleaner cuts, especially when chilled.

What to Avoid

A few easy mistakes to dodge:

• Overmixing the batter: Makes the cake dense—just fold until combined.
• Using cold frosting: It won’t spread easily. Let it soften first.
• Skipping the juice in pineapple: It’s key to that melt-in-your-mouth crumb.

Nutrition Facts

Servings: 12
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

This cake gets even better the next day as the flavors meld. Store covered in the refrigerator for up to 5 days. You can also freeze slices individually (without frosting) and thaw before serving.

How to Serve Hawaiian Wedding Cake

This cake shines on its own, but also pairs beautifully with:

• A dollop of whipped cream
• Fresh pineapple or mango on the side
• A light iced tea or tropical mocktail

Creative Leftover Transformations

Turn your extras into something fresh:

• Crumble into parfaits with whipped cream and fruit.
• Make cake pops with leftover frosting.
• Toast slices in a skillet for a warm breakfast twist.

Additional Tips

• Add a touch of lime zest to the frosting for a citrusy pop.
• Sprinkle chopped dried pineapple on top for extra color and texture.
• Serve on tropical leaves or floral plates for a festive presentation.

Make It a Showstopper

Garnish the top with edible flowers, a sprinkle of coconut flakes, and maybe even a pineapple slice or two. Serve on a tiered cake stand for weddings or special events, and your guests won’t stop talking about it.

Variations to Try

• Banana Pineapple Cake: Add mashed bananas to the batter.
• Mini Cupcake Version: Perfect for parties and easy to serve.
• Pineapple Coconut Sheet Cake: Bake in a sheet pan and frost with a glaze instead of cream cheese.
• Tropical Trifle: Layer with whipped cream and fruit in a trifle bowl.
• Gluten-Free Option: Use a gluten-free flour blend.

FAQ’s

Q1: Can I use fresh pineapple?

Yes, just chop finely and add a bit of extra juice.

Q2: Is it okay to skip the nuts?

Absolutely. The cake is still rich and delicious without them.

Q3: Can I make it in advance?

Yes! It tastes even better the next day.

Q4: What if I don’t have cream cheese?

Mascarpone or a buttercream glaze works as a substitute.

Q5: Can I make it without coconut?

Yes, simply leave it out or replace with chopped nuts.

Q6: How do I toast coconut?

Spread it on a baking sheet and bake at 325°F for 5–10 minutes, stirring once.

Q7: What type of pan should I use?

A 9×13 inch pan works best, or two 8-inch rounds for layering.

Q8: Can I use canned frosting?

You can, but homemade cream cheese frosting is worth the effort.

Q9: How do I keep it moist?

Store in an airtight container and don’t overbake.

Q10: Can I freeze the frosted cake?

Yes, just wrap slices individually and freeze for up to 2 months.

Conclusion

This Hawaiian Wedding Cake is more than just dessert—it’s a sweet escape to the islands in every bite. From the tropical flavor to the dreamy texture, it’s sure to bring joy to your table. Whether for a celebration or just because, one slice is never enough.

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