Hawaiian Cake
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Hawaiian Cake
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Hawaiian Wedding Cake recipe for a sweet pineapple vanilla cake topped with a vanilla cream cheese frosting, cherries, and shredded coconut.
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Ingredients
- 1 cup unsalted butter , softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
Filling:
- 20 ounces crushed pineapple
- 1/2 cup sweetened condensed milk
Vanilla Pudding Frosting:
- 6.8 ounces vanilla pudding mix
- 2 cups whole milk
- 8 ounces cream cheese , softened
- 8 ounces Cool Whip
Topping:
- 2 cups sweetened shredded coconut , toasted
- 12 Maraschino cherries , with stems
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Instructions
- Preheat oven to 350 degrees and spray a 9x13-inch baking pan with baking spray.
- To stand mixer, add butter and sugar on medium speed until light and fluffy, 1-2 minutes.
- Sift together the flour, baking powder, and salt in a medium bowl.
- Add in the eggs and egg yolks one at a time, then add the coconut extract and vanilla extract.
- Alternate adding in the milk and the flour mixture, until just combined.
- Spread into baking pan and bake for 30-35 minutes, until lightly browned and cooked through.
- Wait until cake has cooled before frosting.
Filling:
- Drain the pineapple well but reserve 1/2 cup of the pineapple juice.
- Mix the pineapple juice with the condensed milk.
- Poke holes in the top of the cooled cake with a fork and brush on the pineapple juice mixture evenly.
- Add the well drained crushed pineapple over the cake evenly and place in the refrigerator to chill for 20 minutes.
Frosting:
- Add the pudding mix and whole milk to a large mixing bowl and using a hand mixer, beat the mixture for 4-5 minutes until thickened.
- Add in the cream cheese and beat until smooth.
- Add in the Cool Whip and fold in until smooth.
- Top the cake with the frosting, the toasted coconut, and maraschino cherries you've patted very dry with paper towels.
- Serve chilled.
Nutrition Information
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Calories
507kcal
(25%)
Carbohydrates
66g
(22%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
102mg
(34%)
Sodium
266mg
(11%)
Potassium
255mg
(7%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Vitamin A
753IU
(15%)
Vitamin C
4mg
(4%)
Calcium
149mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 102mg | 34% |
| Sodium | 266mg | 11% |
| Potassium | 255mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 753IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 149mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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