Hawaiian Wedding Cake

One of my relatives was recently talking about how much she loved Hawaiian Wedding Cake. I had never heard of it before (under that name at least... as in the world of recipes many of the exact same recipe are called a hundred different names). When I asked for more details it sounded like a spice cake to me... one that I've made a few times before, but because my family doesn't seem to care for pineapple or coconut, it's not one I often make. I think I've made versions of this maybe twice in the past 12 years? I love coconut myself, but hate pineapple. My husband loves fresh pineapple, but can't stomach canned. Yada yada yada.

Still... I know it's a recipe that others may enjoy so this one is for you!



Hawaiian Wedding Cake


2 cups all purpose flour
2 cups granulated sugar
2 tsps baking soda
2 eggs, lightly beaten
1 can (20 oz) crushed pineapple with juice, undrained
1 cup shredded coconut
1 cup walnuts, coarsely chopped, plus more to garnish
1/2 cup (1 stick) unsalted butter, softened
4 oz. cream cheese, softened
2 cups confectioners' sugar
1 tsp vanilla extract

Heat oven to 325. Coat a 13 x 9 x 2" baking dish with nonstick spray. In a large bowl, mix flour, sugar, baking soda, eggs, pineapple with juice, coconut and 1 cup of the walnuts. Stir with a wooden spoon until just combined and all ingredients are moist. Spoon mixture into pan.

Bake at 325 for 35 to 40 minutes or until toothpick inserted in the center of the cake comes out clean. Remove from oven and cool on a wire rack. In a bowl, beat butter and cream cheese until smooth. Gradually beat in confectioners' sugar and vanilla until smooth. Frost cooled cake with the cream cheese mixture.