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Hawaiian Cake

Hawaiian Wedding Cake recipe for a sweet pineapple vanilla cake topped with a vanilla cream cheese frosting, cherries, and shredded coconut.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 16 servings
Calories: 507 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees and spray a 9x13-inch baking pan with baking spray.
  2. To stand mixer, add butter and sugar on medium speed until light and fluffy, 1-2 minutes.
  3. Sift together the flour, baking powder, and salt in a medium bowl.
  4. Add in the eggs and egg yolks one at a time, then add the coconut extract and vanilla extract.
  5. Alternate adding in the milk and the flour mixture, until just combined.
  6. Spread into baking pan and bake for 30-35 minutes, until lightly browned and cooked through.
  7. Wait until cake has cooled before frosting.
Filling:
    Cup of Yum
  1. Drain the pineapple well but reserve 1/2 cup of the pineapple juice.
  2. Mix the pineapple juice with the condensed milk.
  3. Poke holes in the top of the cooled cake with a fork and brush on the pineapple juice mixture evenly.
  4. Add the well drained crushed pineapple over the cake evenly and place in the refrigerator to chill for 20 minutes.
Frosting:
  1. 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.
  2. Add in the cream cheese and beat until smooth.
  3. Add in the Cool Whip and fold in until smooth.
  4. Top the cake with the frosting, the toasted coconut, and maraschino cherries you've patted very dry with paper towels.
  5. Serve chilled.

Nutrition Information

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

% 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.