Hawaiian Wedding Cake
This tropical sheet cake combines crushed pineapple, coconut, and walnuts in a spiced batter, then finishes with a whipped cream cheese frosting and toasted coconut for a festive and flavorful dessert.
14 Servings
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
To prepare this Hawaiian Wedding Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure all other ingredients, such as baking powder and shredded coconut, are certified gluten-free by checking the labels for cross-contamination warnings.