Oh my goodness, let me tell you about this Hawaiian wedding cake with whipped cream cheese frosting! It’s not just a cake; it’s a slice of tropical paradise right on your plate! Imagine a soft, moist cake bursting with the flavors of crushed pineapple, shredded coconut, and crunchy macadamia nuts, all topped off with a luscious, creamy frosting that just melts in your mouth. This cake has been the star of so many celebrations in my life – from weddings to beach parties. Every time I make it, I’m transported to a sunny Hawaiian beach, surrounded by laughter and love. Trust me, once you try it, you’ll understand why it’s become such a beloved classic!
Ingredients for Hawaiian Wedding Cake with Whipped Cream Cheese Frosting
Alright, let’s gather the magic ingredients for this delightful Hawaiian wedding cake! You’ll need:
- 2 cups all-purpose flour – this gives the cake its lovely structure.
- 1 cup sugar – to sweeten things up just right!
- 1 cup crushed pineapple, drained – this is where the tropical goodness comes from.
- 1 cup shredded coconut – it adds a chewy texture that’s just divine.
- 1/2 cup chopped macadamia nuts – for that delightful crunch and nutty flavor.
- 1/2 cup unsalted butter, softened – it makes the cake rich and moist.
- 4 large eggs – these help bind everything together beautifully.
- 1 teaspoon baking powder – to give our cake that perfect rise.
- 1 teaspoon vanilla extract – because who can resist a little vanilla?
Make sure your ingredients are fresh, especially the pineapple, for the best flavor. Trust me, it makes a world of difference!
How to Prepare Hawaiian Wedding Cake with Whipped Cream Cheese Frosting
Alright, let’s dive into the fun part – making this heavenly Hawaiian wedding cake! It’s super simple, and I promise you’ll be amazed at how it all comes together.
- First things first, preheat your oven to 350°F (175°C). This is crucial for that perfect bake!
- In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of sugar until it’s light and fluffy. This usually takes about 3-5 minutes. Don’t skip this step; it’s where the magic begins!
- Next, add in 4 large eggs, one at a time, mixing well after each addition. This ensures a smooth batter!
- Now, stir in the 1 cup of crushed pineapple, 1 cup of shredded coconut, and 1/2 cup of chopped macadamia nuts. Oh, the aroma is heavenly!
- In another bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of baking powder. This combo helps the cake rise beautifully.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. You don’t want to overmix; a few lumps are okay!
- Pour the batter into greased cake pans, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it!
- Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
And there you have it! Once your cakes are cool, you can move on to that dreamy whipped cream cheese frosting. Trust me, it’s worth the wait!
Tips for Success
Now, let’s make sure your Hawaiian wedding cake turns out absolutely perfect! Here are my top tips to keep in mind:
- Ingredient Temperature: Make sure your butter and eggs are at room temperature before you start. This helps them blend better and creates a smoother batter.
- Don’t Overmix: When you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a dense cake, and we want it light and fluffy!
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested bake time. A toothpick should come out clean, but a few crumbs are okay!
- Cool Completely: Let your cakes cool completely before frosting them. This prevents the frosting from melting off, and we want that beautiful, creamy layer to stay intact!
- Experiment with Toppings: Feel free to add fresh fruit or toasted coconut on top of your frosting for an extra touch of flavor and texture. It’s all about making it your own!
With these tips, I know you’ll create a stunning cake that’ll impress everyone!
Why You’ll Love This Recipe
- Brings a taste of the tropics to your celebrations
- Moist, flavorful cake that’s super easy to make
- Creamy whipped cream cheese frosting for that perfect finish
- Great for weddings, parties, or just because!
- Can be made a day ahead for stress-free baking
- Customizable with your favorite toppings for a personal touch
Nutritional Information
Here’s the estimated nutritional breakdown for each slice of this delicious Hawaiian wedding cake with whipped cream cheese frosting:
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Protein: 4g
- Carbohydrates: 36g
- Sugar: 20g
- Fiber: 2g
- Sodium: 150mg
Keep in mind, these values are estimates and can vary based on specific ingredients used. Enjoy every bite guilt-free!
FAQ Section
Got questions about this delightful Hawaiian wedding cake with whipped cream cheese frosting? I’ve got you covered! Here are some common queries and my answers:
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple adds a wonderful flavor, but make sure to drain it well to avoid excess moisture in the cake.
Can I make this cake gluten-free?
Yes! Just substitute the all-purpose flour with a gluten-free blend that you love. It works beautifully!
How long does the frosting last?
The whipped cream cheese frosting can be stored in the refrigerator for about 3 days. Just give it a quick whip before using it again!
Can I freeze the cake?
Yes! You can freeze the un-frosted cake layers for up to 3 months. Just wrap them tightly in plastic wrap. Thaw them in the fridge before frosting.
What’s the best way to serve this cake?
I love serving it chilled, right out of the fridge! It makes every slice refreshing and perfect for those warm days.
Feel free to reach out if you have more questions. I’m here to help you bake the perfect cake!
Storage & Reheating Instructions
Now that you’ve got this gorgeous Hawaiian wedding cake with whipped cream cheese frosting, you might be wondering how to store those delicious leftovers! First off, if you have any cake left after your celebration (which is rare, but it happens!), make sure to cover it well. I recommend using plastic wrap or placing it in an airtight container. This will keep it fresh for about 3-5 days in the refrigerator.
If you want to enjoy it later, you can freeze the un-frosted cake layers! Just wrap them tightly in plastic wrap, and they’ll be good for up to 3 months. When you’re ready to indulge again, simply thaw the layers in the fridge overnight and frost them once they’re fully thawed. Be careful not to rush the process; you want that frosting to stay dreamy and delicious!
Print
Hawaiian Wedding Cake with Whipped Cream Cheese Frosting Magic
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Hawaiian wedding cake topped with creamy whipped cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup chopped macadamia nuts
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and sugar together.
- Add eggs one at a time, mixing well after each.
- Stir in the crushed pineapple, coconut, and macadamia nuts.
- In another bowl, combine flour and baking powder.
- Gradually add the dry ingredients to the wet mixture.
- Mix until just combined.
- Pour the batter into greased cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before frosting.
- For the frosting, beat cream cheese and whipped cream until smooth.
- Frost the cooled cake generously.
Notes
- Store leftovers in the refrigerator.
- This cake can be made a day in advance.
- Use fresh ingredients for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Hawaiian wedding cake, whipped cream cheese frosting
