If you’re looking for a cake that brings tropical sunshine straight to your dessert table, look no further than this Hawaiian Wedding Cake Recipe. This luscious cake combines moist yellow cake infused with the tropical flavors of shredded coconut and crushed pineapple, all wrapped up in a velvety cream cheese frosting. It’s a celebration in every bite with a perfect balance of sweet, tangy, and nutty textures that make it a standout for any occasion, from casual get-togethers to more formal celebrations.
Ingredients You’ll Need
Creating this Hawaiian Wedding Cake Recipe is delightfully simple thanks to a handful of essential ingredients that each play a starring role in delivering its unique flavor and texture. Whether it’s the tropical sweetness of pineapple or the rich creaminess of the frosting, every element combines beautifully to make this cake unforgettable.
- Yellow cake mix: The base that keeps the cake moist and tender while letting other flavors shine through.
- Unsweetened shredded coconut: Adds authentic tropical flavor and a subtle chewiness in every bite.
- Crushed pineapple, drained: Provides natural sweetness and moisture, keeping the cake wonderfully juicy.
- Chopped macadamia nuts (optional): Offers a delightful crunch and a rich, buttery contrast.
- Vegetable oil: Helps maintain the cake’s soft, moist crumb without overpowering the flavor.
- Eggs: Essential for structure and that tender, cakey texture everyone loves.
- Vanilla extract: Enhances all the flavors, adding warmth and depth.
- Cream cheese, softened: The heart of the luscious frosting, lending tangy richness.
- Unsalted butter, softened: Creams beautifully with the cream cheese to create a silky frosting base.
- Powdered sugar: Sweetens the frosting while keeping it smooth and fluffy.
- Milk: Used to adjust the frosting’s consistency, making it just right for spreading or piping.
How to Make Hawaiian Wedding Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to a warm 350 degrees Fahrenheit, which is perfect for baking this cake evenly. Grease and flour two 9-inch round cake pans to ensure your cakes come out clean and intact every time.
Step 2: Mix the Batter
In a large bowl, combine your yellow cake mix, shredded coconut, drained crushed pineapple, vegetable oil, eggs, and vanilla extract. Mixing these ingredients thoroughly ensures the tropical flavors meld seamlessly into a moist, flavorful batter.
Step 3: Add Macadamia Nuts (Optional)
If you love a bit of crunch and a buttery note, gently fold in the chopped macadamia nuts. They’re optional but highly recommended if you want that authentic island vibe.
Step 4: Bake the Cake Layers
Pour the batter evenly into your prepared pans and slide them into the oven. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, signaling that the cake is perfectly cooked.
Step 5: Cool the Cakes
Once baked, allow the cakes to cool in their pans for 10 minutes to set, then transfer them onto wire racks to cool completely. This step is crucial before frosting to prevent melting the frosting and keep those layers intact.
Step 6: Make the Cream Cheese Frosting
Beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, whisking until fluffy and light. Stir in vanilla extract, then add milk little by little to reach the perfect spreading consistency.
Step 7: Assemble and Frost Your Cake
Place one cooled cake layer on your serving platter and spread a generous layer of cream cheese frosting on top. Carefully set the second cake layer over it and cover the entire cake with the remaining frosting, making it look as inviting as it tastes.
How to Serve Hawaiian Wedding Cake Recipe
Garnishes
A sprinkle of extra shredded coconut or a handful of chopped macadamia nuts on top adds a lovely texture and that charming tropical look. These simple garnishes elevate the cake’s presentation and hint at the flavors inside.
Side Dishes
This cake pairs wonderfully with fresh fruit like pineapple slices or tropical berries, which complement its sweet and tangy profile. A light cup of coffee or a tropical-inspired tea can also make the perfect companion for your slice.
Creative Ways to Present
Try serving the cake as mini cupcakes for a fun twist at gatherings, or layer it into a trifle with whipped cream and fresh fruit for a delightful variation. Even cutting into delicate rectangles and arranging on a rustic wooden board can make a stunning impression.
Make Ahead and Storage
Storing Leftovers
Leftover Hawaiian Wedding Cake Recipe keeps beautifully when covered and stored in the refrigerator. It will stay fresh for about 3 to 4 days, allowing you plenty of time to enjoy each delicious slice without rushing.
Freezing
If you want to keep your cake longer, freezing is a great option. Wrap the cake tightly in plastic wrap and then foil to protect it from freezer burn. When you’re ready, thaw it overnight in the fridge for the best texture and flavor.
Reheating
This cake is best served chilled or at room temperature, so reheating isn’t usually necessary. If you prefer it slightly warm, let slices sit out for a bit or pop them in the microwave for about 10 seconds, but beware of melting the cream cheese frosting.
FAQs
Can I make this Hawaiian Wedding Cake Recipe gluten-free?
Absolutely! Just swap the yellow cake mix for a gluten-free version that you trust, and make sure all your other ingredients, like baking powder or vanilla extract, are gluten-free as well.
Is it okay to skip the macadamia nuts?
Yes! The nuts add a lovely crunch but aren’t essential to the cake’s flavor. You can omit them if you have allergies or simply prefer a nut-free cake.
Can I use fresh pineapple instead of canned?
Definitely! Just make sure to drain the fresh pineapple very well to avoid adding too much moisture to the batter, which could affect the cake’s texture.
How long does it take to make this cake from start to finish?
The total time is about 1 hour and 15 minutes, including baking and cooling. It’s a great cake to prepare ahead of time for a party or special occasion.
What makes this cake a true Hawaiian Wedding Cake Recipe?
It’s the perfect harmony of yellow cake, shredded coconut, crushed pineapple, and that creamy, tangy frosting that captures the tropical essence traditionally loved at Hawaiian weddings and celebrations.
Final Thoughts
There’s something truly magical about this Hawaiian Wedding Cake Recipe that brings a touch of paradise no matter where you enjoy it. The moist, tropical-infused cake combined with dreamy cream cheese frosting creates an unforgettable treat that’s sure to become a favorite in your recipe collection. I hope you have as much fun baking and sharing it as I always do!
Print
Hawaiian Wedding Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Hawaiian-inspired
Description
This Hawaiian Wedding Cake is a tropical delight featuring a moist yellow cake infused with shredded coconut, crushed pineapple, and optional macadamia nuts, all topped with a rich and creamy homemade cream cheese frosting. Perfect for celebrations or any occasion that calls for a sweet, fruity treat.
Ingredients
Cake Ingredients
- 1 box yellow cake mix
- 1 cup unsweetened shredded coconut
- 1 (8 oz) can crushed pineapple, drained
- 1/2 cup chopped macadamia nuts (optional)
- 1/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (adjust for desired consistency)
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix cake batter: In a large mixing bowl, combine the yellow cake mix, shredded coconut, drained crushed pineapple, vegetable oil, eggs, and vanilla extract. Stir until all ingredients are well combined and the batter is smooth.
- Add macadamia nuts: If using macadamia nuts, fold them gently into the batter to evenly distribute.
- Pour batter into pans: Evenly divide and pour the batter into the prepared cake pans.
- Bake the cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare the frosting: Beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is fluffy.
- Flavor and adjust consistency: Stir in the vanilla extract. Add milk little by little until the frosting reaches your desired spreading consistency.
- Assemble the cake: Place one cooled cake layer on a serving platter.
- Frost the first layer: Spread a generous amount of cream cheese frosting evenly over the top of the first cake layer.
- Add second layer and finish frosting: Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
- Garnish (optional): Decorate the top of the cake with extra shredded coconut or chopped macadamia nuts if desired.
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture in the cake batter.
- For a nut-free version, omit the macadamia nuts entirely.
- You can substitute vegetable oil with melted coconut oil for enhanced flavor.
- If the frosting is too thick, add milk a little at a time until it’s spreadable.
- Store the cake covered in the refrigerator and bring to room temperature before serving for best flavor and texture.
