Description
A tropical and flavorful cake made with pineapple, coconut, and cream cheese frosting. Perfect for Hawaiian-themed weddings or any special occasion, this cake captures the essence of the islands with every bite.
Ingredients
Scale
- 1 can (20 oz) crushed pineapple (with juice)
- 1 cup shredded coconut
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped macadamia nuts (optional)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat Oven: Set to 350°F (175°C).
- Prepare Cake Batter: In a large bowl, mix flour, sugar, baking soda, baking powder, and salt. Add eggs, vanilla extract, and crushed pineapple (with juice). Stir until well combined. Fold in shredded coconut and macadamia nuts if using.
- Bake: Pour the batter into two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- Make Frosting: Beat together the cream cheese, butter, and powdered sugar until smooth and creamy.
- Assemble Cake: Spread the frosting between the cooled cake layers and over the top and sides of the cake.
- Decorate: Optionally, garnish with additional shredded coconut, pineapple slices, or tropical flowers.
Notes
- For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
- The cake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Keywords: Hawaiian Wedding Cake