Description
This Hawaiian Wedding Cake is a moist, tropical-inspired yellow cake loaded with shredded coconut, crushed pineapple, and optional macadamia nuts. Topped with a rich, creamy cream cheese frosting, it’s perfect for celebrations and special occasions, bringing a taste of the islands to your table.
Ingredients
Scale
Cake
- 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
Cream Cheese Frosting
- 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 your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Combine Cake Ingredients: In a large mixing bowl, mix the yellow cake mix, shredded coconut, drained crushed pineapple, vegetable oil, eggs, and vanilla extract until fully combined.
- Fold in Nuts: If using macadamia nuts, gently fold them into the batter to evenly distribute.
- Pour Batter: Evenly pour the prepared batter into the two greased 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 doneness.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make Frosting: Beat the softened cream cheese and butter together for 2-3 minutes until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is fluffy.
- Adjust Flavor and Consistency: Stir in vanilla extract and add milk little by little until the frosting reaches your desired spreading consistency.
- Assemble Cake: Place one cooled cake layer on a serving platter and spread a generous amount of cream cheese frosting over the top.
- Add Second Layer: Place the second cake layer on top and use the remaining frosting to cover the entire cake evenly.
- Garnish and Serve: Garnish the top with additional shredded coconut or chopped macadamia nuts if desired, then serve.
Notes
- Ensure pineapple is well-drained to avoid soggy cake texture.
- Macadamia nuts add crunch but can be omitted for nut allergies.
- Use room temperature cream cheese and butter for smooth frosting.
- Adjust milk quantity in frosting for preferred thickness or spreadability.
- Store leftover cake covered in the refrigerator for up to 3 days.
