Description
This Hawaiian Wedding Cake is a delightful tropical treat featuring moist yellow cake mixed with shredded coconut, crushed pineapple, and optional macadamia nuts. Topped with creamy homemade cream cheese frosting, this cake offers a perfect balance of sweet, tangy, and nutty flavors, making it an excellent dessert for any celebration.
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
Cream Cheese 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 ensure the cakes release easily after baking.
- 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 until the ingredients are well incorporated to form a smooth batter.
- Add macadamia nuts: If you choose to use macadamia nuts, gently fold them into the batter for added crunch and flavor.
- Pour batter into pans: Distribute the batter evenly between the two prepared cake pans for uniform baking.
- Bake the cakes: Place the pans into the preheated oven and bake for 25-30 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents the cakes from breaking apart when frosted.
- Make the cream cheese frosting: Beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes using a mixer on medium speed.
- Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is light and fluffy.
- Flavor and adjust consistency: Stir in the vanilla extract, then add milk gradually to achieve your desired frosting consistency—smooth and spreadable but not runny.
- Assemble the cake, layer one: Place one cake layer onto a serving platter, preparing it as the base.
- Frost the first layer: Spread a generous layer of cream cheese frosting evenly over the top of the first cake layer.
- Add second layer and frost: Position the second cake layer on top, then frost the entire exterior of the cake with the remaining cream cheese frosting to cover it smoothly.
- Garnish and serve: Decorate the cake with extra shredded coconut or macadamia nuts for a beautiful and flavorful finishing touch.
Notes
- For best results, ensure pineapple is well drained to avoid a soggy cake.
- You can substitute macadamia nuts with chopped pecans or walnuts if preferred or omit entirely for nut-free.
- Adjust milk quantity in the frosting to reach preferred spreading consistency.
- This cake can be refrigerated for up to 3 days; bring to room temperature before serving.
- Use room temperature ingredients to improve mixing and texture.
