This dreamy Hawaiian wedding cake blends pineapple, coconut, and walnuts with fluffy cream cheese frosting for a sweet island escape.
Alright, I need to be honest here—this cake wasn’t born out of any wedding planning or tropical honeymoon dreams. Nope. I was in my kitchen, slippers on, messy bun, just trying to find an excuse to use the pineapple can that had been collecting dust since, I don’t know, early pandemic days? And then it hit me—I remembered this cake my neighbor made years ago at a potluck. It was called “Hawaiian Wedding Cake,” and it tasted like something you’d eat barefoot on a beach, laughing with people you barely know but somehow feel super close to. You know that kind of dessert?
So I dug around, threw together what I had, and out came this gloriously messy, nostalgic, coconut-laced miracle of a cake. No bouquet toss needed.
Why You’ll Love This Hawaiian Wedding Cake Recipe?
It’s not just the ingredients—it’s the vibe. There’s something about the combination of juicy pineapple, crunchy walnuts, and cozy cinnamon that feels like comfort food wearing a Hawaiian shirt. You don’t need any layers or fancy piping tips here. Just one bowl, one pan, and a whole lotta flavor. The frosting’s light and fluffy, kind of like a cloud that tastes like cream cheese (and who wouldn’t want to eat that?). Plus, that toasted coconut on top? That’s the confetti on your island-themed celebration cake, even if you’re just eating it in your pajamas.
Ingredient Notes:
Let’s be real—I’ve made this cake with a bit too much pineapple and a little less sugar and guess what? Still dreamy. Here’s the breakdown of what makes it tick:
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Crushed pineapple (juice included!) – This is your secret to a super moist, naturally sweet base. And no, you don’t drain it. Let that juice soak right in.
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Coconut (shredded and toasted) – Gives you that tropical chew and a little crunch on top.
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Walnuts – Totally optional, but I like the little earthiness they bring. Plus, texture = always a win.
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Warm spices – A touch of cinnamon and nutmeg sneak in a little hug of flavor.
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Two sugars (white + brown) – The brown sugar adds that mellow caramel note. You could probably use just one, but I’d miss the depth.
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That whipped cream cheese frosting – Let’s just say, I’ve caught myself eating it straight from the bowl more than once.
How To Make Hawaiian Wedding Cake?
Step 1. First, set the vibe.
Turn on some beach tunes (Jack Johnson, anyone?), preheat your oven to 350°F, and grease a 9×13 dish like you mean it.
Step 2. Mix up the cake batter.
Throw all your cake ingredients into a big bowl—no separating wet and dry, no sifting. Just dump, mix, and trust. The pineapple juice makes it a little runny but don’t panic. That’s the good stuff.
Step 3. Bake.
Pour that golden batter into your pan and bake for 30–40 minutes. Check around the 30-minute mark. It should be golden and bounce back slightly when you touch it in the center. (Burnt coconut smells like regret—don’t go there.)
Step 4. Cool it.
Don’t rush this. Let the cake cool completely before frosting. I once got impatient and ended up with frosting soup. Still tasted amazing, but visually? Not a vibe.
Step 5. Make your frosting.
Whip the heavy cream until it forms stiff peaks—like mousse, not milk. In another bowl, beat the cream cheese, sugar, and vanilla until smooth, then gently fold in the whipped cream. You’ll want to eat it all. Resist.
Step 6. Frost and finish.
Spread your dreamy frosting all over the cooled cake, then shower it with toasted coconut like you’re welcoming it home from vacation. Done.
Storage Options:
Honestly, it stores like a dream. Cover it and keep it in the fridge—good for up to 5 days (if it lasts that long). I’ve also frozen individual slices in an airtight container. Thaw in the fridge overnight and it still tastes like sunshine.
Want To Save This Recipe?
Variations and Substitutions:
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No walnuts? Cool. Add pecans. Or leave ‘em out entirely.
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No cream cheese? Mascarpone works. It’s a little fancier, maybe even a little snootier, but still delightful.
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Make it gluten-free: Just swap in your fave 1-to-1 GF flour blend.
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Want a citrus twist? Add a little lemon or orange zest to the frosting.
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Trying to be dairy-free? Use dairy-free cream cheese and coconut whipped topping. It won’t be quite the same, but it’ll still be tasty.
What to Serve with Hawaiian Wedding Cake?
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Tropical fruit salad – mango, kiwi, pineapple, and a splash of lime.
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Pineapple mojito or coconut iced tea – something light and bright to cut the sweetness.
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A scoop of coconut ice cream – if you’re going for extra.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Honestly, it’s better the next day after all the flavors cozy up together.
Can I use fresh pineapple instead of canned?
You can, but make sure it’s super juicy or your cake might turn out a bit dry. I usually stick to canned just for consistency.
Can I skip the frosting?
Sure. But why would you? That frosting is the best part. (Okay, second best—moist cake wins every time.)
This Hawaiian Wedding Cake is more than just a dessert. It’s memories, comfort, sunshine, and coconut all rolled into one. You don’t have to be getting married, or in Hawaii, or even planning anything fancy to enjoy it. Sometimes you just need a cake that makes you smile, and this one? It delivers. Every time.
If you bake it, I’d love to know—did it transport you somewhere warm? Did your kitchen smell like paradise? Did you eat it right out of the pan like I may or may not have? Either way, can’t wait to hear what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hawaiian Wedding Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1 20 oz can crushed pineapple in juice, undrained
- 1 cup chopped walnuts
- 1 cup shredded coconut
- 1 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 teaspoon vanilla extract
For the Frosting:
- 1½ cups heavy whipping cream
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Toasted shredded coconut for garnish
Instructions
Preheat the Oven:
- Set the oven to 350°F (175°C). Grease a 9x13-inch baking dish thoroughly or line with parchment paper if preferred.
Prepare the Cake Batter:
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, eggs, baking powder, crushed pineapple (including juice), chopped walnuts, shredded coconut, cinnamon, nutmeg, and vanilla extract. Beat the ingredients together until well mixed and the batter is smooth.
Bake the Cake:
- Pour the batter into the prepared baking dish. Bake for 30 to 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
Whip the Cream:
- In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form. Set aside.
Prepare the Frosting Base:
- In another large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
Combine and Frost:
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Spread the frosting evenly over the cooled cake.
Garnish and Serve:
- Sprinkle toasted shredded coconut over the top of the frosted cake. Slice and serve chilled or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
