Embark on a culinary journey to the lush tropics with the enchanting Hawaiian Wedding Cake. This delightful dessert encapsulates the essence of a blissful Hawaiian wedding, marrying together the sweetness of pineapple, the richness of cream cheese, and the crunch of walnuts and coconut. Whether it’s a celebration of love or simply a treat for your taste buds, this recipe promises to transport you to a state of pure bliss with every bite.
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
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the white sugar, brown sugar, flour, baking soda, cinnamon, nutmeg, and salt.
- Beat in the eggs and vanilla until smooth.
- Stir in the crushed pineapple with its juice, walnuts, and coconut until well combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before frosting.
Cook Notes and Variations
- For a richer flavor, toast the walnuts and coconut before adding them to the batter.
- Add a splash of rum extract to the batter for a tropical twist.
- Drizzle a simple glaze made of powdered sugar and pineapple juice over the cooled cake for extra sweetness.
Keto and Low-Carb Versions
Keto Version:
- Substitute the white sugar with a keto-friendly sweetener like erythritol or stevia.
- Replace the all-purpose flour with almond flour or coconut flour.
- Adjust the amount of crushed pineapple to reduce the carb content, or omit it entirely.
Low-Carb Version:
- Use a combination of almond flour and coconut flour in place of all-purpose flour.
- Swap out the sugars for a low-carb sweetener like monk fruit sweetener or erythritol.
- Reduce the amount of crushed pineapple and consider using unsweetened shredded coconut.
Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead of time? A: Yes, you can bake the cake in advance and store it in an airtight container in the refrigerator for up to three days. Just make sure to frost it before serving.
Q: Can I freeze Hawaiian Wedding Cake? A: Absolutely! Wrap the unfrosted cake tightly in plastic wrap and aluminum foil before freezing. Thaw it overnight in the refrigerator before frosting and serving.
Q: Can I use fresh pineapple instead of canned? A: While canned pineapple is preferred for its consistent sweetness and moisture content, you can use fresh pineapple if you prefer. Just make sure to finely chop it and reserve any juices to add to the batter.
Q: Can I use different nuts in this recipe? A: Certainly! Feel free to substitute walnuts with pecans, macadamia nuts, or almonds according to your preference.
Q: How do I store leftovers? A: Store any leftover cake in an airtight container in the refrigerator for up to three days. Be sure to bring it to room temperature before serving for the best taste and texture.
In conclusion, the Hawaiian Wedding Cake with Whipped Cream-Cream Cheese Frosting is a decadent dessert that embodies the spirit of aloha in every bite. Whether you’re celebrating a special occasion or simply craving a taste of the tropics, this cake is sure to delight your senses and transport you to a state of pure bliss. With its irresistible combination of pineapple, walnuts, coconut, and cream cheese frosting, it’s a dessert worth savoring with every indulgent mouthful. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey to paradise with this heavenly delight!
