Description
This Hawaiian Wedding Cake is a tropical dream packed with crushed pineapple, coconut, and a tangy cream cheese frosting, all rolled into a soft, moist crumb that’s perfect for any celebration.
Ingredients
Scale
- 1 cup white sugar
- ½ cup brown sugar
- 2 cups all-purpose flour
- 2 eggs
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup crushed pineapple with juice
- ½ cup chopped walnuts
- 1 cup shredded coconut
- ½ cup vegetable oil
- 8 oz cream cheese
- ½ cup butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix white sugar, brown sugar, eggs, and vanilla. Stir in crushed pineapple with juice and vegetable oil.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Combine wet and dry mixtures, then fold in chopped walnuts and shredded coconut.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until golden and a toothpick comes out clean.
- Cool completely before frosting.
- For frosting, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla to taste. Spread evenly over cooled cake.
- Top with toasted coconut and chill before slicing.
Notes
- Don’t drain the pineapple, the juice adds moisture.
- Use room temperature cream cheese for smooth frosting.
- Chilling the cake before serving enhances flavor and slicing.