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
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 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
