Aloha Sweetness: Indulge in Delicious Hawaiian Wedding Cake Recipes

The Hawaiian Wedding Cake. Just the name conjures images of tropical breezes, fragrant flowers, and the warm, inviting spirit of the islands. But this cake isn’t just about weddings; it’s about bringing a slice of paradise into your everyday life. Often mistaken for a cake served *at* Hawaiian weddings (which, let’s be honest, it often is!), it’s actually a specific type of cake – a moist, pineapple-laden confection usually frosted with a luscious cream cheese frosting and often topped with toasted coconut. It’s the kind of cake that whispers, “Relax, you’re on island time.”

In this article, we’ll explore the history and essence of the Hawaiian Wedding Cake and dive into several mouthwatering recipes, from classic versions to creative twists. Whether you’re a seasoned baker or a kitchen novice, you’ll find a recipe here to satisfy your craving for this tropical treat. Get ready to transport your taste buds to the sunny shores of Hawaii!

What Makes Hawaiian Wedding Cake So Special?

Several factors contribute to the unique appeal of the Hawaiian Wedding Cake:

• Moisture: This is the hallmark of a great Hawaiian Wedding Cake. Crushed pineapple and other moist ingredients, like sour cream or yogurt (depending on the recipe), contribute to its incredibly tender and almost melt-in-your-mouth texture.
• Pineapple Power: Pineapple isn’t just a flavor element; it’s a structural component. The acidity of the pineapple helps to tenderize the cake, while the fruit itself adds a subtle sweetness and delightful texture.
• Cream Cheese Frosting: The tangy cream cheese frosting perfectly complements the sweetness of the cake, creating a balanced and irresistible flavor profile.
• Coconut Charm: Toasted coconut, often sprinkled generously over the frosting, adds a delightful textural contrast and enhances the tropical theme.
• Simplicity: Despite its decadent flavor, the Hawaiian Wedding Cake is often surprisingly simple to make, relying on pantry staples and straightforward techniques.

The Classic Hawaiian Wedding Cake Recipe

This recipe is a tried-and-true classic, delivering a moist, flavorful cake that’s perfect for any occasion.

Ingredients:

For the Cake:

• 1 box (15.25 ounces) yellow cake mix
• 1 can (20 ounces) crushed pineapple, undrained
• 1 teaspoon vanilla extract
• 4 large eggs

For the Cream Cheese Frosting:

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk or heavy cream (adjust for desired consistency)

For the Topping:

• 1 cup shredded coconut, toasted

Instructions:

Preparing the Cake:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line the bottom with parchment paper for easier removal.
2. Combine Ingredients: In a large bowl, combine the yellow cake mix, undrained crushed pineapple, vanilla extract, and eggs.
3. Mix Well: Beat the ingredients together using an electric mixer on medium speed for 2-3 minutes, or until well combined and smooth.
4. Pour and Bake: Pour the batter into the prepared baking pan and spread evenly.
5. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Making the Cream Cheese Frosting:

1. Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until light and fluffy. This is crucial for a smooth frosting.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent a powdered sugar cloud.
3. Vanilla and Liquid: Add the vanilla extract and milk (or heavy cream). Beat until the frosting is smooth and creamy. Adjust the amount of milk to achieve your desired consistency. If it’s too thick, add a little more milk; if it’s too thin, add a little more powdered sugar.

Assembling the Cake:

1. Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
2. Add Coconut: Sprinkle the toasted coconut generously over the frosting.
3. Chill (Optional): For best results, chill the cake for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together.
4. Slice and Serve: Cut the cake into squares and serve. Enjoy!

Tips for Success:

• Don’t Overbake: Overbaking will result in a dry cake. Check for doneness using a wooden skewer.
• Softened Ingredients: Make sure your cream cheese and butter are properly softened for a smooth, lump-free frosting.
• Toast the Coconut: Toasting the coconut enhances its flavor and adds a pleasant crunch. Spread the coconut in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, stirring occasionally. Watch it carefully, as it can burn easily. You can also toast it in a dry skillet over medium heat, stirring constantly.
• Adjust Sweetness: If you prefer a less sweet frosting, reduce the amount of powdered sugar.
• Add a Pinch of Salt: A pinch of salt to the frosting can help balance the sweetness and enhance the flavors.

Variations and Creative Twists

While the classic recipe is delicious, don’t be afraid to experiment and put your own spin on the Hawaiian Wedding Cake. Here are a few ideas to get you started:

1. From-Scratch Hawaiian Wedding Cake

Want to ditch the cake mix? This from-scratch version allows you to control every ingredient and achieve an even richer flavor.

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 can (20 ounces) crushed pineapple, undrained

For the Cream Cheese Frosting and Topping:

Use the same frosting and topping ingredients as the classic recipe.

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Wet Ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined.
5. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
6. Fold in Pineapple: Gently fold in the undrained crushed pineapple.
7. Pour and Bake: Pour the batter into the prepared baking pan and spread evenly.
8. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
10. Frost and Top: Once the cake is completely cool, frost with the cream cheese frosting and sprinkle with toasted coconut.

2. Hawaiian Wedding Cake Cupcakes

Individual cupcakes are perfect for parties and portion control. This recipe adapts the classic flavors into a convenient and adorable treat.

Ingredients:

Use either the cake mix or from-scratch cake recipe above. You’ll also need cupcake liners.

Use the same cream cheese frosting and toasted coconut topping.

Instructions:

1. Prepare Batter: Prepare the cake batter according to your chosen recipe (either cake mix or from-scratch).
2. Fill Cupcake Liners: Line a muffin tin with cupcake liners. Fill each liner about 2/3 full.
3. Bake: Bake at 350°F (175°C) for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
4. Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
5. Frost and Top: Once the cupcakes are completely cool, frost with the cream cheese frosting and sprinkle with toasted coconut.

3. Hawaiian Wedding Cake with Macadamia Nuts

Add a touch of Hawaiian flair by incorporating macadamia nuts into the cake and/or topping.

Ingredients:

Use any of the cake recipes above.

Use the same cream cheese frosting.

• 1 cup shredded coconut, toasted
• 1/2 cup chopped macadamia nuts, toasted (optional: reserve some for garnish)

Instructions:

1. Prepare Cake: Prepare the cake batter according to your chosen recipe. Add 1/2 cup of chopped macadamia nuts to the batter before baking (optional).
2. Bake and Cool: Bake and cool the cake as directed in the chosen recipe.
3. Frost and Top: Frost the cake with cream cheese frosting. Sprinkle with toasted coconut and the remaining toasted macadamia nuts (if reserved).

4. Pineapple Upside-Down Hawaiian Wedding Cake

A fun twist on two classic desserts! This combines the flavors of Hawaiian Wedding Cake with the presentation of a pineapple upside-down cake.

Ingredients:

For the Pineapple Layer:

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1 can (20 ounces) pineapple slices, drained
• Maraschino cherries, halved (optional)

For the Cake:

Use either the cake mix or from-scratch cake recipe above, *without* adding the crushed pineapple to the batter. Instead, reserve the can of crushed pineapple for the frosting.

For the Cream Cheese Frosting:

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup crushed pineapple, drained (from the cake batter ingredients)
• 1/4 cup milk or heavy cream (adjust for desired consistency)

For the Topping:

• 1 cup shredded coconut, toasted

Instructions:

1. Prepare Pineapple Layer: Melt the butter in a 9×13 inch baking pan. Stir in the brown sugar and spread evenly over the bottom of the pan.
2. Arrange Pineapple: Arrange the pineapple slices over the brown sugar mixture. Place a maraschino cherry in the center of each pineapple ring (optional).
3. Prepare Cake Batter: Prepare the cake batter according to your chosen recipe (either cake mix or from-scratch), *without* adding the crushed pineapple to the batter.
4. Pour Batter: Carefully pour the cake batter over the pineapple layer, spreading evenly.
5. Bake: Bake at 350°F (175°C) for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving platter.
7. Prepare Pineapple Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in vanilla and crushed pineapple. Adjust with milk or cream to desired consistency.
8. Frost and Top: Once the cake is completely cool, frost with the pineapple cream cheese frosting and sprinkle with toasted coconut.

5. Lighter Hawaiian Wedding Cake

Looking for a healthier option? This recipe reduces the fat and sugar without sacrificing flavor.

Ingredients:

For the Cake:

• 1 box (15.25 ounces) yellow cake mix (look for a lower-sugar option if available)
• 1 can (20 ounces) crushed pineapple, undrained
• 1/2 cup unsweetened applesauce (replaces some of the oil)
• 1/4 cup plain nonfat Greek yogurt (adds moisture and protein)
• 1 teaspoon vanilla extract
• 4 large eggs

For the Cream Cheese Frosting:

• 1 package (8 ounces) reduced-fat cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 3 cups powdered sugar (reduce from the original recipe)
• 1 teaspoon vanilla extract
• 1/4 cup milk or heavy cream (adjust for desired consistency)

For the Topping:

• 1 cup shredded coconut, toasted

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Combine Ingredients: In a large bowl, combine the yellow cake mix, undrained crushed pineapple, applesauce, Greek yogurt, vanilla extract, and eggs.
3. Mix Well: Beat the ingredients together using an electric mixer on medium speed for 2-3 minutes, or until well combined and smooth.
4. Pour and Bake: Pour the batter into the prepared baking pan and spread evenly.
5. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
7. Make the Frosting: Prepare the reduced-fat cream cheese frosting as directed in the classic recipe, reducing the amount of powdered sugar.
8. Frost and Top: Once the cake is completely cool, frost with the cream cheese frosting and sprinkle with toasted coconut.

6. Hawaiian Wedding Cake with Coconut Cream Filling

Adding a coconut cream filling elevates the cake to another level of tropical decadence.

Ingredients:

Use any of the cake recipes above.

For the Coconut Cream Filling:

• 1 can (13.5 ounces) full-fat coconut milk, refrigerated overnight (this separates the cream from the watery liquid)
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For the Cream Cheese Frosting and Topping:

Use the same frosting and topping ingredients as the classic recipe.

Instructions:

1. Prepare Cake: Prepare the cake batter according to your chosen recipe (either cake mix or from-scratch). Bake and cool the cake as directed.
2. Make Coconut Cream Filling: Carefully scoop out the thick coconut cream from the top of the refrigerated can of coconut milk, leaving the watery liquid behind. Place the coconut cream in a bowl and beat with an electric mixer until smooth and fluffy. Add the powdered sugar and vanilla extract and beat until combined.
3. Level the Cake: If the cake is uneven, use a serrated knife to level the top.
4. Slice the Cake: Carefully slice the cake horizontally into two layers.
5. Assemble the Cake: Place one cake layer on a serving platter. Spread the coconut cream filling evenly over the layer. Top with the second cake layer.
6. Frost and Top: Frost the entire cake with the cream cheese frosting and sprinkle with toasted coconut.
7. Chill: Chill the cake for at least 30 minutes before serving to allow the filling to set.

Tips for Perfecting Your Hawaiian Wedding Cake

• Quality Ingredients: Using high-quality ingredients will make a noticeable difference in the flavor and texture of your cake. Opt for good quality vanilla extract, cream cheese, and butter.
• Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature before making the frosting. This will help create a smooth, creamy texture.
• Don’t Overmix: Overmixing the cake batter can result in a tough cake. Mix until just combined.
• Proper Cooling: Allow the cake to cool completely before frosting. Frosting a warm cake will cause it to melt.
• Storage: Store leftover Hawaiian Wedding Cake in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed within a day or two, as the moisture can sometimes affect the texture of the frosting over time.
• Cake Mix Tip: If using a cake mix, consider adding a tablespoon of sour cream or Greek yogurt to the batter for extra moisture.
• Leveling the Cake: For a more professional look, use a serrated knife to level the top of the cake before frosting. This will ensure an even surface for the frosting.
• Piping the Frosting: For a fancier presentation, pipe the cream cheese frosting onto the cake using a piping bag and your favorite tip.
• Garnish Ideas: In addition to toasted coconut and macadamia nuts, you can also garnish the cake with fresh pineapple chunks, edible flowers (like hibiscus or orchids), or a dusting of powdered sugar.

The Aloha Spirit in Every Bite

The Hawaiian Wedding Cake is more than just a dessert; it’s an experience. It’s a taste of the tropics, a celebration of sweetness, and a reminder to slow down and savor the moment. Whether you choose to bake the classic recipe or experiment with one of the creative variations, you’re sure to create a cake that will delight your taste buds and transport you to the sunny shores of Hawaii. So, gather your ingredients, turn on your oven, and get ready to embrace the Aloha spirit in every bite!