Hawaiian Wedding Cake
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Yield: 12 to 15 servings
We're delighted that this Hawaiian weddding cake that uses pineapple as its main ingredient 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.
Want more? Read the blog on how to make Hawaiian Wedding Cake.
Ingredients:
Cake:
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
Frosting:
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:
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.
To make the frosting, combine all the ingredients and beat until smooth. Smooth over the completely cooled cake.
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The pineapple and coconut make this a very moist but not too sweet cake. The icing is very tasty as well.
This cake is true to its word: light, moist and delicious.
The recipe I had included maraschino cherries and it was a big hit.
The true test of success for this particular recipe: It’s now a hit in Hawaii! It’s like an Hawaiian carrot cake, with it’s moistness and dense texture. I used finely chopped macadamia nuts as an ingredient.
I have baked this cake several times and have received nothing but raves. Yesterday I baked it for a pot luck dinner and received 18 requests for the recipe.
This was very easy to put together, delicious, and enjoyed by everyone. I will definitely make it many more times again.