Description: A lusciously moist and flavorful cake that marries the tropical sweetness of pineapple and coconut with the warm spices of cinnamon and nutmeg. Topped with a creamy whipped cream-cream cheese frosting and toasted coconut, this cake is perfect for celebrations or simply as a delightful treat.
Ingredients:
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 2 cups all-purpose flour
- 2 eggs
- 1 (20 ounce) can crushed pineapple with juice
- 1 cup finely chopped (or crushed) walnuts
- 3/4 cup flaked coconut
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp salt
- 1 tsp vanilla
Whipped Cream Cream Cheese Frosting:
- 1 (8 ounce) package cream cheese, room temperature
- 1 cup white sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- Toasted coconut for topping (optional)
Preparation:
Step 1: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round or 9×13 inch rectangular baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal after baking. This simple step will ensure that your cake doesn’t stick to the pan, and the parchment paper method makes lifting the cake out effortless.
Step 2: In a large mixing bowl, combine all the dry ingredients: white sugar, brown sugar, baking soda, all-purpose flour, cinnamon, nutmeg, and salt. Whisk them together thoroughly to ensure that the baking soda is evenly distributed throughout the flour. This step is crucial for a consistent rise and texture in the cake.
Step 3: Add the wet ingredients to the dry ingredients. This includes the eggs, vanilla extract, and the entire can of crushed pineapple with its juice. The pineapple juice is essential for the cake’s moistness and adds a burst of tropical flavor.
Step 4: Mix all the ingredients together until well combined. Be careful not to overmix the batter, as this can develop the gluten in the flour, resulting in a tough cake. Stop mixing as soon as the ingredients are fully incorporated and the batter is smooth.
Step 5: Gently fold in the chopped walnuts and flaked coconut into the batter. Evenly distribute the nuts and coconut throughout.
Instructions:
- Pour the batter into the prepared baking pan, spreading it evenly to ensure uniform baking.
- Bake for approximately 35-40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Keep a close eye on the cake during the last few minutes of baking to prevent over-browning.
- Remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking apart while it is still warm and delicate.
- While the cake is cooling, prepare the Whipped Cream Cream Cheese Frosting. In a small bowl, beat the heavy whipping cream until stiff peaks form. This will give the frosting a light and airy texture. Set aside.
- In a large bowl, combine the cream cheese, sugar, salt, and vanilla extract. Beat until smooth and creamy. Ensure the cream cheese is at room temperature for easy blending and a lump-free frosting.
- Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful not to overmix, as this can deflate the whipped cream.
- Once the cake has cooled completely, frost it generously with the Whipped Cream Cream Cheese Frosting. Decorate with toasted coconut for an extra touch of tropical flavor and visual appeal.
Why you will love this recipe:
This Hawaiian Wedding Cake is a winner for several reasons:
- Incredibly Moist: The crushed pineapple with its juice makes this cake exceptionally moist and tender.
- Tropical Flavors: The combination of pineapple and coconut creates a delightful tropical flavor profile that’s both refreshing and satisfying.
- Easy to Make: The recipe is straightforward and doesn’t require any fancy techniques.
- Creamy Frosting: The Whipped Cream Cream Cheese Frosting is light, tangy, and perfectly complements the cake’s flavors.
- Versatile: Perfect for any occasion, from casual gatherings to special celebrations.
COOKING Rating:
- Ease of Preparation: Easy
- Taste: Excellent
- Overall: 5/5 Stars
Serving Suggestions:
- Serve chilled or at room temperature.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with fresh pineapple chunks or a sprinkle of toasted coconut.
- Enjoy with a cup of coffee, tea, or a tropical cocktail.
Tips:
- To toast coconut: Spread the flaked coconut on a baking sheet and bake at 350 degrees F (175 degrees C) for 5-7 minutes, or until golden brown, stirring occasionally.
- For a richer flavor, use toasted walnuts.
- To prevent the cake from sticking, grease and flour the baking pan thoroughly or use parchment paper.
- Don’t overmix the batter to avoid a tough cake.
- Ensure the cream cheese is at room temperature for a smooth frosting.
Prep Time: 20 minutes Cook Time: 35-40 minutes Total Time: 1 hour (including cooling time)
Nutritional Information: (Per serving, approximate)
- Calories: 450-550
- Protein: 5-7g
- Sodium: 200-250mg
Conclusion:
The Hawaiian Wedding Cake is a delightful treat that brings the taste of the tropics to your table. Its moist texture, delicious flavors, and easy preparation make it a crowd-pleaser for any occasion. Whether you’re celebrating a special event or simply craving a sweet indulgence, this cake is sure to satisfy your taste buds. The creamy Whipped Cream Cream Cheese Frosting adds the perfect finishing touch, creating a harmonious blend of flavors and textures that will leave you wanting more. So, gather your ingredients, preheat your oven, and get ready to bake a slice of paradise!
Questions and Answers:
- Can I use a different type of nut in this recipe?
- Absolutely! While the recipe calls for walnuts, you can easily substitute them with pecans, macadamia nuts, or even slivered almonds. Each nut will impart its unique flavor and texture to the cake, so choose your favorite or experiment with different combinations. If you have nut allergies, you can omit the nuts altogether and the cake will still be delicious.
- Can I make this cake ahead of time?
- Yes, you can definitely make this cake ahead of time. In fact, it’s often better the next day as the flavors have had time to meld together. Bake the cake as directed and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Frost the cake just before serving for the best results. The frosting can also be made ahead of time and stored in the refrigerator for up to 24 hours.
- Can I use canned pineapple chunks instead of crushed pineapple?
- While crushed pineapple is recommended for its texture and moisture content, you can use canned pineapple chunks if that’s what you have on hand. Just make sure to drain the pineapple chunks well and chop them into smaller pieces before adding them to the batter. The resulting cake might have a slightly different texture, but it will still be delicious.
- Can I make this recipe gluten-free?
- Yes, you can adapt this recipe to be gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Look for a blend that is designed for baking and contains xanthan gum, which helps to bind the ingredients together. Follow the recipe as directed, but be aware that the texture of the cake might be slightly different from the original version.
- Can I add other fruits to this cake?
- Definitely! Feel free to get creative and add other fruits to complement the pineapple and coconut flavors. Some great additions would be chopped mango, papaya, or bananas. You can add about 1 cup of chopped fruit to the batter along with the walnuts and coconut. Just be mindful of the moisture content, as adding too much fruit could make the cake soggy.
