This pretty Hawaiian Wedding Cake combines the flavors of coconut and pineapple in the batter, is iced with cream cheese frosting, and topped with a cherry.
One of the things I love about baking is enjoying time in the kitchen with loved ones, so when my sister Lindsey came to spend her spring break out on the East Coast with her favorite oldest sister, we spent a lot of time in the kitchen. One of the many things we baked that week was the Hawaiian Wedding Cake from Yankee Magazine’s Church Suppers and Potluck Dinners Cookbook.
When I first read the ingredients, I was shocked to see that there was no butter or oil in the recipe! Turns out it didn’t need it.
This Hawaiian Wedding Cake comes together in a matter of minutes. You literally throw everything in a bowl and mix it with a spatula before pouring it into a greased cake pan. Once it cools, you frost it with a tangy, sweet (but not too sweet) cream cheese frosting. I added a maraschino cherry to each piece for an extra punch of color and flavor. The result is a tropical flavored cake that’s more dense and moist than most cakes.
I followed this recipe with one small change. I didn’t have any unsweetened coconut on hand. I find that it’s really hard to find unless you order it online. Since I was using sweetened coconut, I reduced the amount of sugar in the recipe from 1 1/2 cups to 1 cup.
Have you ever made a Hawaiian Wedding Cake?