Looking for a cake that’s as delicious as it is beautiful? This Hawaiian Wedding Cake with Whipped Cream Cheese Frosting is the answer. With a moist, tropical-flavored base that combines crushed pineapple, coconut, and walnuts, and topped with a rich, creamy frosting, it’s the perfect dessert for any occasion—especially celebrations that call for a sweet, tropical-inspired treat.
Ingredients:
For the Cake:
1 cup white sugar
1/2 cup brown sugar
1 teaspoon baking soda
2 cups all-purpose flour
2 large eggs
1 (20-ounce) can crushed pineapple (with juice)
1 cup finely chopped walnuts
3/4 cup flaked coconut
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon salt
1 teaspoon vanilla extract
For the Frosting:
1 (8-ounce) package cream cheese, softened
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch round or a 9×13-inch rectangular pan to prevent the cake from sticking.
Prepare the Cake Batter:
In a large bowl, whisk together the dry ingredients: white sugar, brown sugar, baking soda, flour, cinnamon, nutmeg, and salt. In a separate bowl, mix the eggs, vanilla extract, and crushed pineapple (with juice). Gradually add the wet ingredients to the dry ingredients, stirring until everything is well combined. Then, fold in the walnuts and coconut for added texture and flavor.
Bake the Cake:
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, allow the cake to cool completely on a wire rack before frosting.
Make the Whipped Cream Cheese Frosting:
In a small bowl, whip the heavy cream until stiff peaks form. Set aside. In another large bowl, beat the cream cheese, sugar, salt, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until the frosting is well mixed and fluffy.
Assemble the Cake:
Once the cake has cooled, spread the frosting evenly over the top. For an extra touch, garnish with toasted coconut, additional walnuts, or even pineapple slices to enhance the tropical flavor and appearance.
Serving Tips:
Chill the Cake: For the best flavor and texture, let the cake chill in the refrigerator for at least 1-2 hours after frosting. This allows the frosting to set properly and makes it easier to slice.
Garnish Creatively: While the cake is delicious on its own, adding garnishes like toasted coconut, chopped walnuts, or fresh pineapple slices can enhance its tropical look and flavor.
Serve Cold or Room Temperature: While it’s often served chilled, you can also serve it at room temperature for a softer frosting texture. Just take it out of the fridge about 15-20 minutes before serving if you prefer it at room temp.
Pairing: This cake pairs wonderfully with a tropical drink like coconut water, a fruity punch, or even a classic iced tea for a refreshing touch.
Storage Tips:
Refrigeration: Because of the cream cheese frosting, this cake should be stored in the refrigerator. Cover it with plastic wrap or store it in an airtight container to keep it fresh for up to 4-5 days.
Freezing: If you want to store the cake for longer, you can freeze it. Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil before freezing. To thaw, leave it in the fridge overnight or let it sit at room temperature for a few hours before serving.
Cake Without Frosting: You can also freeze the cake without frosting for up to 3 months. When you’re ready to serve, thaw it and then add the freshly made frosting.
Related Recipes:
FAQs:
Can I make this cake in advance?
Yes! You can make the Hawaiian Wedding Cake up to 1-2 days ahead of time. Simply store the cake (without frosting) in an airtight container at room temperature, or freeze it for longer storage. Frost the cake on the day you plan to serve it for the freshest flavor and texture.
Can I substitute the walnuts in this recipe?
Absolutely! If you’re allergic to walnuts or just don’t enjoy them, you can substitute with other nuts such as pecans, almonds, or even macadamia nuts for an extra tropical touch. You could also omit the nuts entirely if preferred.
How do I prevent the cake from sticking to the pan?
To prevent sticking, make sure to grease your pan thoroughly with butter or cooking spray and lightly dust it with flour. Alternatively, you can line the pan with parchment paper to ensure the cake comes out easily.
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to drain it well to avoid excess moisture in the batter. If you’re using fresh pineapple, make sure to retain some of the juice to keep the cake moist. Canned pineapple, however, tends to work best because of the added moisture and convenience.
Conclusion:
This Hawaiian Wedding Cake with Whipped Cream Cheese Frosting is a deliciously moist, tropical-inspired dessert perfect for any celebration. The blend of pineapple, coconut, and walnuts creates a flavorful base, while the creamy frosting adds a luscious touch. It’s an ideal choice for those looking to impress guests with a sweet, exotic treat!
📖 Recipe:
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Hawaiian Wedding Cake with Whipped Cream Cheese Frosting
- Total Time: 50-55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Hawaiian Wedding Cake with Whipped Cream Cheese Frosting is a tropical-inspired dessert packed with crushed pineapple, coconut, and walnuts. It’s a moist, flavorful cake topped with a creamy and fluffy whipped cream cheese frosting. Perfect for weddings, anniversaries, or any special celebration, this cake brings tropical paradise to your table.
Ingredients
For the Cake:
1 cup white sugar
1/2 cup brown sugar
1 teaspoon baking soda
2 cups all-purpose flour
2 large eggs
1 (20-ounce) can crushed pineapple (with juice)
1 cup finely chopped walnuts
3/4 cup flaked coconut
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon salt
1 teaspoon vanilla extract
For the Frosting:
1 (8-ounce) package cream cheese, softened
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round pan or a 9×13-inch rectangular pan.
- Prepare the Batter: In a large bowl, whisk together the dry ingredients: white sugar, brown sugar, baking soda, flour, cinnamon, nutmeg, and salt. In a separate bowl, mix the eggs, vanilla extract, and crushed pineapple (with juice). Gradually combine the wet ingredients with the dry mixture. Fold in the walnuts and flaked coconut.
- Bake the Cake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
- Prepare the Frosting: In a small bowl, whip the heavy cream until stiff peaks form. In a large bowl, beat the cream cheese, sugar, salt, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until well combined.
- Assemble the Cake: Once the cake has cooled, spread the frosting evenly over the top. Garnish with toasted coconut, walnuts, or pineapple slices as desired.
Notes
Use canned crushed pineapple for the best moisture and texture in the cake.
You can substitute walnuts with other nuts like pecans or almonds if you prefer.
For a fluffier frosting, make sure to whip the heavy cream until stiff peaks form before folding it into the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical, American
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal (per serving, approx.)
