Name: Hawaiian Wedding Cake
Prep time: PT-481694H46M37S
Cook time: PT-481694H31M37S
Total time: 1 h 15 min
Cuisine: Hawaiian
Ingredients: 1 box yellow cake mix; 1 cup unsweetened shredded coconut; 1 (8 oz) can crushed pineapple, drained; 1/2 cup chopped macadamia nuts (optional); 1/4 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons milk (adjust for desired consistency)

I love this Hawaiian Wedding Cake because it combines some of the most delicious tropical ingredients—coconut, pineapple, and macadamia nuts—into one incredible dessert. The cake itself is so moist and flavorful, while the creamy frosting adds the perfect balance of sweetness and tang. It’s a cake that’s both light and indulgent, making it ideal for any special occasion. Plus, it’s super easy to make, and the results are always impressive!

Ingredients

For the Cake:

1 box yellow cake mix

1 cup unsweetened shredded coconut

1/2 cup chopped macadamia nuts (optional)

1 (8 oz) can crushed pineapple, drained

1/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk (adjust for desired consistency)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine the cake mix, shredded coconut, drained crushed pineapple, vegetable oil, eggs, and vanilla extract. Stir until well combined.

If you’re using macadamia nuts, fold them into the batter now.

Pour the batter evenly into the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes before removing them and transferring to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes.

Gradually add the powdered sugar, one cup at a time, and continue to beat until the frosting is fluffy and smooth.

Stir in the vanilla extract and add milk to reach your desired frosting consistency.

Assembling the Cake:

Once the cakes are fully cooled, place one cake layer on a serving platter.

Spread a generous amount of cream cheese frosting over the top of the first cake layer.

Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.

Garnish with extra shredded coconut or macadamia nuts, if desired.

Servings and Timing

Prep Time: 15 minutes

Baking Time: 25-30 minutes

Cooling Time: 10 minutes (in pans), plus additional time to cool completely

Total Time: 1 hour 15 minutes

Servings: 12

Variations

Tropical Fruit Garnish: Add some sliced fresh fruit, like mango or papaya, on top of the cake for a more tropical vibe.

Lighter Frosting: If you prefer a lighter frosting, you can substitute the cream cheese frosting with whipped cream or a lighter buttercream.

Nut-Free Option: If you don’t like macadamia nuts, you can omit them or replace them with other nuts like toasted almonds or walnuts.

Storage/Reheating

This cake keeps well for a few days, making it perfect for preparing ahead of time. I recommend storing any leftovers in an airtight container at room temperature for up to 3 days. If you want to store it longer, you can refrigerate it, where it will stay fresh for up to 5 days. For a soft, moist texture, simply allow the cake to come to room temperature before serving. You can also freeze the cake for up to 3 months. To freeze, wrap the layers in plastic wrap and aluminum foil before placing them in a freezer-safe container.

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FAQs

How do I prevent my Hawaiian Wedding Cake from being too dry?

To ensure your cake stays moist, make sure you measure the pineapple carefully and drain it well before adding it to the batter. Also, avoid overbaking the cake. Check with a toothpick after 25 minutes to prevent it from drying out.

Can I make Hawaiian Wedding Cake without macadamia nuts?

Absolutely! If you’re allergic or simply don’t like macadamia nuts, you can skip them entirely or replace them with another type of nut, such as walnuts or pecans. The cake will still have plenty of flavor.

Can I make this cake ahead of time?

Yes, this cake can be made a day or two in advance. Just store it in an airtight container, and it will stay fresh. I recommend waiting to frost it until the day you plan to serve it to keep the frosting looking fresh.

Can I use a homemade cake mix instead of store-bought?

Yes, you can absolutely use a homemade yellow cake mix if you prefer. Just ensure that the batter has the same consistency as the store-bought mix so the cake bakes properly.

How do I make this cake vegan?

To make this cake vegan, you can substitute the eggs with flax eggs and use a dairy-free cream cheese and butter for the frosting. Also, make sure the cake mix you use is vegan-friendly or homemade without eggs or dairy.

Conclusion

Hawaiian Wedding Cake is the perfect dessert to bring a little island flair to your celebrations. With its tropical flavors and creamy frosting, it’s sure to be a hit at any occasion. Plus, it’s easy to make and can be adapted in a variety of ways to suit your tastes. Whether you’re preparing for a wedding or simply treating yourself, this cake will always be a crowd-pleaser!

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