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
Scale
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.
