If you’re looking to wow your friends and family with a dessert that’s bursting with tropical flavor and melt-in-your-mouth texture, then this Hawaiian Wedding Cake Recipe is the answer. Imagine moist, golden yellow cake loaded with shredded coconut and pineapple, layered with luscious cream cheese frosting, and accented by crunchy macadamia nuts if you’re feeling fancy. This cake isn’t just a treat for the taste buds; it’s a celebration on a plate that brings the island sunshine into your kitchen with every bite.
Ingredients You’ll Need
These simple ingredients come together effortlessly to create the unique, moist texture and rich flavor Hawaiian Wedding Cake fans adore. Each component plays an essential role: the cake mix provides a reliable base, the coconut and pineapple add tropical sweetness, and the cream cheese frosting ties it all together with creamy indulgence.
- Yellow cake mix: The perfect foundation offering classic vanilla flavor and tender crumb.
- Unsweetened shredded coconut: Adds subtle coconut aroma and chewy texture without extra sweetness.
- Crushed pineapple (drained): Brings juicy, bright tropical zing that keeps the cake moist.
- Chopped macadamia nuts (optional): Adds buttery crunch that complements the softness of the cake.
- Vegetable oil: Keeps the cake wonderfully moist and tender.
- Large eggs: Bind ingredients together while adding richness.
- Vanilla extract: Enhances all other flavors with warm, sweet notes.
- Cream cheese (softened): Creates the signature creamy and tangy frosting.
- Unsalted butter (softened): Adds smoothness and richness to the frosting.
- Powdered sugar: Sweetens and thickens the frosting to a perfect fluffy consistency.
- Milk: Adjusts frosting texture for easy spreading.
How to Make Hawaiian Wedding Cake Recipe
Step 1: Prepare Your Cake Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your beautiful cake layers release easily after baking. This simple preparation step guarantees a smooth baking experience and perfectly shaped layers.
Step 2: Mix the Tropical Cake Batter
In a large mixing bowl, combine the yellow cake mix, shredded coconut, drained crushed pineapple, vegetable oil, eggs, and vanilla extract. Stir these together until they form a lovely batter thick with delicious island flavors. If you love some crunch, fold in the chopped macadamia nuts now for that unmistakable nutty contrast.
Step 3: Bake the Cake Layers
Pour the batter evenly into the prepared pans and slide them into the oven. Bake for 25 to 30 minutes, or until a toothpick poked in the center comes out clean. The aroma filling your kitchen at this point is pure tropical magic that’s impossible to resist.
Step 4: Cool the Cakes Properly
Once baked, allow the cakes to cool in their pans for about 10 minutes. Then transfer them onto wire racks to cool completely. Patience here is key—frosting a warm cake will only melt your frosting and make a mess.
Step 5: Whip Up the Cream Cheese Frosting
While the cakes chill out, beat together softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, continuing to beat until light and fluffy. Stir in vanilla extract, then add milk little by little to reach your ideal spreading texture. This frosting will be the luscious, tangy bed your cake layers can’t wait to snuggle into.
Step 6: Assemble Your Hawaiian Wedding Cake
Place one cooled cake layer on your serving plate and spread a generous helping of cream cheese frosting over the top. Carefully top with the second cake layer, then cover the entire cake with the remaining frosting. Smooth it out or create gentle swirls—whatever expresses your style best.
Step 7: Add Final Tropical Touches
Garnish your creation with extra shredded coconut or macadamia nuts to bring texture and visual appeal. These finishing touches complete the island vibe this cake is famous for.
How to Serve Hawaiian Wedding Cake Recipe
Garnishes
A handful of toasted shredded coconut adds a warm, nutty flavor that contrasts beautifully with the sweet frosting, while scattered macadamia nuts add crunch and a buttery depth. You can even add a few pineapple slices on the side for extra color and freshness. These garnishes not only heighten flavor but turn your cake into a genuine tropical masterpiece.
Side Dishes
This cake shines as a standalone treat, but pairing it with a light, refreshing fruit salad or a scoop of coconut ice cream creates a perfectly balanced tropical dessert experience. A cup of strong coffee or a floral tea also complements the sweet richness of the cake beautifully.
Creative Ways to Present
For celebrations, try stacking mini versions of this Hawaiian Wedding Cake Recipe as individual portions, topped with a tiny pineapple wedge or edible flower. Alternatively, dust the top with a little cinnamon or a drizzle of caramel sauce for added flair. No matter how you serve it, the charm of this cake makes every occasion feel special.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days—but bring to room temperature before serving to enjoy the full tropical flavors.
Freezing
You can freeze leftover cake by wrapping each layer tightly in plastic wrap, then placing them in freezer bags. The cream cheese frosting doesn’t freeze as well, so it’s best to freeze unfrosted layers and add fresh frosting after thawing. Thaw overnight in the fridge for best results.
Reheating
The best way to enjoy this Hawaiian Wedding Cake Recipe after refrigeration or freezing is at room temperature. Avoid reheating in a microwave as it can cause the frosting to separate. Instead, let the cake sit out for about 30 minutes or until soft and flavorful again.
FAQs
Can I make this cake gluten-free?
Absolutely! Use a gluten-free yellow cake mix and ensure all other ingredients are gluten-free. The tropical flavors will remain just as delightful.
Can I substitute fresh pineapple for canned?
Fresh pineapple can be used if it’s finely chopped and drained well. It adds a slightly different texture but still brings that juicy tropical flair.
Is the macadamia nut optional?
Yes, macadamia nuts are optional but highly recommended for texture and flavor. If you have nut allergies, simply leave them out—the cake will still be delicious.
How far in advance can I make this cake?
This cake is best when freshly made but can be assembled up to one day ahead. Store it covered in the fridge and bring to room temperature before serving.
Can I use a homemade yellow cake batter instead of box mix?
Of course! Feel free to use your favorite homemade yellow cake recipe—it just may require slight adjustments to the moisture added by the pineapple and coconut.
Final Thoughts
This Hawaiian Wedding Cake Recipe is truly a slice of sunshine you can share with those you love. Its moist texture, tropical flavors, and creamy frosting make it a standout at any gathering or just a sweet way to brighten your day. I promise once you try it, you’ll want to make it again and again—so why not start today?
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Hawaiian Wedding Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This delicious Hawaiian Wedding Cake combines moist yellow cake enhanced with shredded coconut and crushed pineapple, layered with rich and creamy homemade cream cheese frosting. Optional macadamia nuts add a delightful crunch, making it a tropical-inspired dessert perfect for celebrations or any sweet tooth craving a taste of the islands.
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 Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal of the cakes.
- 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 the ingredients thoroughly until the mixture is well combined and smooth.
- Add Nuts (Optional): If you’re using macadamia nuts, gently fold them into the batter now to evenly distribute the crunchy bits throughout the cake.
- Pour Batter into Pans: Evenly divide the batter between the prepared cake pans, smoothing the tops to ensure even baking.
- Bake the Cakes: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together at medium speed until smooth and creamy, about 2 to 3 minutes.
- Add Powdered Sugar: Gradually add the powdered sugar one cup at a time, beating after each addition until the frosting is light and fluffy.
- Flavor and Adjust Consistency: Stir in the vanilla extract, then add the milk a little at a time, mixing well until the frosting reaches your preferred spreading consistency.
- Assemble the Cake: Place one cooled cake layer on a serving platter. Spread a generous layer of cream cheese frosting evenly over the top.
- Add Second Layer and Frost: Place the second cake layer on top, then frost the entire cake with the remaining cream cheese frosting for a smooth, even finish.
- Garnish and Serve: Garnish the cake with extra shredded coconut or chopped macadamia nuts if desired to enhance the tropical flair and add attractive texture.
Notes
- Ensure the crushed pineapple is well drained to avoid making the cake batter too wet.
- For a stronger coconut flavor, toast the shredded coconut lightly before adding to the batter.
- The macadamia nuts are optional but add a wonderful crunch and authentic Hawaiian touch.
- Adjust the milk in the frosting gradually to avoid making it too runny.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
