Hawaiian Wedding Cake Recipe
This pineapple-coconut Hawaiian wedding cake recipe is quick, easy, and absolutely delicious, making it the perfect party sheet cake.
We’re delighted that this Hawaiian wedding cake recipe, infused with pineapple and coconut, made its way to New England. It’s quick, easy, and absolutely delicious — great for a party. The cake itself is so moist and full of flavor that it would be almost as good without the frosting.
SEE MORE:
How to Make Hawaiian Wedding Cake
Favorite Potluck Cakes
Yield:
12 to 15 servingsFor the Cake
Ingredients
2 cups all-purpose white flour
1-1/2 cups white sugar
1 cup unsweetened coconut
2 teaspoons baking soda
1 can (20 ounces) crushed pineapple, with juice (do not drain)
2 eggs, beaten
1 cup chopped nuts
Instructions
Preheat the oven to 350 degrees F. Grease a 9-inch by 13-inch baking pan.
To make the cake, sift the flour and soda into a large mixing bowl. Add the remaining ingredients and mix by hand. Pour into the baking pan.
Bake for 45 minutes or until a tester inserted near the center comes out clean. Cool completely.
For the Frosting
Ingredients
1/2 cup (1 stick) butter or margarine, at room temperature
1 package (8 ounces) cream cheese, at room temperature
1-1/2 cups confectioners’ sugar
2 teaspoons vanilla extract
Instructions
To make the frosting, combine all the ingredients and beat until smooth. Once cake has cooled completely , smooth frosting over the Hawaiian Wedding Cake and top with a cherry, if desired.
