
Delectable Hawaiian Wedding Cake II: A Step-by-Step Recipe to Paradise
Are you ready to transport your taste buds to a tropical paradise? The Hawaiian Wedding Cake II is a moist, flavorful, and utterly irresistible dessert that captures the essence of the islands. This recipe, an enhanced version of the classic, features a delicate coconut flavor, a creamy pineapple filling, and a rich, decadent frosting. Whether you’re celebrating a special occasion or simply craving a taste of the tropics, this cake is guaranteed to impress. Let’s embark on this culinary journey and create a slice of paradise in your own kitchen!
What Makes Hawaiian Wedding Cake II Special?
This isn’t your average cake. The Hawaiian Wedding Cake II stands out for its unique combination of flavors and textures. The moist, coconut-infused cake layers are perfectly complemented by the tangy pineapple filling and the velvety smooth frosting. The use of coconut cream and crushed pineapple ensures that every bite is bursting with tropical goodness. Moreover, this version often includes enhancements like macadamia nuts or toasted coconut flakes for added texture and flavor complexity. It’s a dessert that’s both comforting and exotic, familiar yet delightfully different.
Ingredients: Your Island Pantry
Before you begin, gather all your ingredients. This will streamline the baking process and ensure you have everything you need at your fingertips.
For the Cake:
* **All-Purpose Flour:** 3 cups (360g), plus more for dusting the pans
* **Baking Powder:** 3 teaspoons
* **Baking Soda:** 1 teaspoon
* **Salt:** 1/2 teaspoon
* **Granulated Sugar:** 2 cups (400g)
* **Eggs:** 4 large
* **Vegetable Oil:** 1 cup (240ml)
* **Coconut Cream:** 1 can (13.5 oz / 400ml), full-fat, well-shaken
* **Vanilla Extract:** 2 teaspoons
* **Crushed Pineapple:** 1 can (20 oz / 567g), undrained
* **Shredded Coconut:** 1 cup (85g), sweetened or unsweetened (plus extra for garnish, optional)
* **Macadamia Nuts:** 1/2 cup (60g), chopped (optional)
For the Pineapple Filling:
* **Crushed Pineapple:** 1 can (20 oz / 567g), drained
* **Granulated Sugar:** 1/4 cup (50g)
* **Cornstarch:** 2 tablespoons
* **Lemon Juice:** 1 tablespoon
For the Frosting:
* **Cream Cheese:** 8 oz (226g), softened
* **Unsalted Butter:** 1 cup (226g / 2 sticks), softened
* **Powdered Sugar:** 6 cups (720g), sifted
* **Vanilla Extract:** 1 teaspoon
* **Coconut Extract:** 1/2 teaspoon (optional, for enhanced coconut flavor)
Equipment: Your Baking Arsenal
Having the right equipment will make the baking process smoother and more enjoyable.
* **Three 9-inch Round Cake Pans:** Ensure they are the same size for even baking.
* **Parchment Paper:** For lining the cake pans to prevent sticking.
* **Mixing Bowls:** Various sizes for different components of the recipe.
* **Electric Mixer:** Stand mixer or hand mixer for creaming butter and sugar, and for making the frosting.
* **Rubber Spatula:** For scraping down the sides of the bowls and gently folding ingredients.
* **Measuring Cups and Spoons:** Accurate measurements are crucial for baking success.
* **Wire Rack:** For cooling the cakes.
* **Offset Spatula or Icing Spreader:** For frosting the cake smoothly.
* **Saucepan:** For making the pineapple filling.
Step-by-Step Instructions: Baking Your Paradise
Now, let’s dive into the baking process. Follow these detailed instructions carefully for a perfect Hawaiian Wedding Cake II.
Step 1: Prepare the Cake Pans
* Preheat your oven to 350°F (175°C). Adjust the rack to the center position.
* Grease the three 9-inch round cake pans with butter or cooking spray. Dust them with flour, tapping out any excess. This will prevent the cakes from sticking.
* Cut circles of parchment paper to fit the bottom of each pan. Place the parchment paper in the pans. This provides an extra layer of protection against sticking and makes it easier to remove the cakes.
Step 2: Mix the Dry Ingredients
* In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed, which is important for the cake’s texture.
* Set aside the dry ingredients.
Step 3: Cream the Wet Ingredients
* In a separate large mixing bowl, cream together the sugar, eggs, and vegetable oil using an electric mixer until light and fluffy. This process incorporates air into the mixture, which helps create a tender cake.
* Gradually add the coconut cream and vanilla extract, mixing until well combined. Be careful not to overmix, as this can lead to a tough cake.
Step 4: Combine Wet and Dry Ingredients
* Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour, resulting in a tough cake.
* Gently fold in the undrained crushed pineapple and shredded coconut (and chopped macadamia nuts, if using). Folding ensures that the pineapple and coconut are evenly distributed without deflating the batter.
Step 5: Bake the Cakes
* Divide the batter evenly among the prepared cake pans. Use a scale for perfect precision, if you have one, or eyeball it as best as you can.
* Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Check the cakes after 25 minutes and adjust the baking time as needed. Ovens vary, so it’s important to keep an eye on the cakes.
* Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes in the pans allows them to set properly before being removed. This prevents them from breaking or crumbling.
Step 6: Prepare the Pineapple Filling
* While the cakes are cooling, prepare the pineapple filling. In a medium saucepan, combine the drained crushed pineapple, sugar, and cornstarch.
* Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear. This usually takes about 5-7 minutes. The cornstarch helps to thicken the filling, creating a smooth and glossy texture.
* Remove from heat and stir in the lemon juice. The lemon juice adds a touch of brightness and balances the sweetness of the pineapple.
* Let the filling cool completely before using. Cooling the filling prevents it from melting the frosting.
Step 7: Make the Frosting
* In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Ensure that the cream cheese and butter are at room temperature for best results. This will help them cream together smoothly, resulting in a light and fluffy frosting.
* Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined. Sifting the powdered sugar prevents lumps and ensures a smooth frosting.
* Add the vanilla extract and coconut extract (if using), and mix until well combined. Be careful not to overmix the frosting, as this can cause it to become too soft.
* If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach the desired consistency. If the frosting is too thin, add more sifted powdered sugar, a tablespoon at a time, until you reach the desired consistency.
Step 8: Assemble the Cake
* Once the cakes and filling are completely cooled, it’s time to assemble the cake.
* Place one cake layer on a serving plate or cake stand. Spread a generous layer of pineapple filling over the top.
* Place the second cake layer on top of the filling. Spread another layer of pineapple filling over the top.
* Top with the third cake layer.
* Frost the entire cake with the cream cheese frosting, using an offset spatula or icing spreader to create a smooth and even surface.
* If desired, garnish the cake with extra shredded coconut and/or chopped macadamia nuts.
Step 9: Chill and Serve
* Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set. This will make it easier to slice and serve.
* Slice and serve your delicious Hawaiian Wedding Cake II. Enjoy a taste of paradise!
Tips and Tricks for the Perfect Cake
* **Use Room Temperature Ingredients:** Ensure that your eggs, butter, and cream cheese are at room temperature. This helps them emulsify properly, resulting in a smoother batter and frosting.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
* **Measure Accurately:** Baking is a science, so accurate measurements are crucial for success. Use measuring cups and spoons for precise measurements.
* **Cool Cakes Completely:** Make sure the cakes are completely cooled before frosting. Warm cakes will melt the frosting.
* **Chill the Cake Before Serving:** Chilling the cake allows the frosting to set and makes it easier to slice and serve.
* **Toast the Coconut:** For a richer flavor, toast the shredded coconut before adding it to the cake or using it as a garnish. Spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, stirring occasionally.
* **Add a Hint of Rum:** For an extra touch of tropical flavor, add a tablespoon of rum to the pineapple filling or the frosting.
* **Make it Gluten-Free:** To make this cake gluten-free, use a gluten-free all-purpose flour blend. Be sure to add xanthan gum if your blend doesn’t already contain it.
* **Adjust Sweetness:** Adjust the amount of sugar in the filling and frosting to your liking. Taste as you go and add more or less sugar as needed.
* **Use Fresh Pineapple (Optional):** While canned crushed pineapple is convenient, you can use fresh pineapple for an even more vibrant flavor. Just be sure to finely chop it before adding it to the cake and filling.
Variations: Customize Your Paradise
* **Macadamia Nut Crunch:** Add a layer of macadamia nut brittle between the cake layers for extra crunch and flavor.
* **Coconut Cream Filling:** Replace the pineapple filling with a coconut cream filling for a more intense coconut flavor.
* **Mango Swirl:** Swirl mango puree into the frosting for a tropical twist.
* **Lime Zest:** Add lime zest to the frosting for a bright and citrusy flavor.
* **Chocolate Drizzle:** Drizzle melted white chocolate or dark chocolate over the frosted cake for an elegant finish.
Serving Suggestions: The Perfect Presentation
* **Tropical Fruit Platter:** Serve the cake with a side of tropical fruits like pineapple, mango, papaya, and kiwi.
* **Coconut Ice Cream:** Pair the cake with a scoop of coconut ice cream for a decadent dessert.
* **Pina Colada:** Serve the cake with a refreshing Piña Colada for the ultimate tropical experience.
* **Coffee or Tea:** Enjoy a slice of the cake with a cup of coffee or tea for a comforting treat.
* **Decorate with Edible Flowers:** Garnish the cake with edible flowers like hibiscus or orchids for a beautiful presentation.
Storage Instructions: Keeping Your Paradise Fresh
* **Refrigerate:** Store the cake in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** You can also freeze the cake for longer storage. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen cake can be stored for up to 2-3 months. Thaw in the refrigerator overnight before serving.
Conclusion: A Slice of Paradise Awaits
The Hawaiian Wedding Cake II is more than just a dessert; it’s an experience. With its moist cake layers, tangy pineapple filling, and creamy frosting, this cake is a true taste of the tropics. Whether you’re celebrating a special occasion or simply craving a slice of paradise, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will transport you to the sunny shores of Hawaii. Aloha!