hawaiian wedding cake
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Easy Hawaiian Wedding Cake (without boxed mix)

A moist, from scratch Hawaiian Wedding cake that is fast, easy, and full of flavor.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16 servings


  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 20- ounce can crushed pineapple
  • 1 cup chopped , toasted pecans
  • 1 cup Bakers Angel Flake coconut , or your favorite brand, toasted and run through a few pulses in the food processor
  • 1 tablespoon Torani coconut syrup
  • 1 teaspoon vanilla
  • 2 tablespoons Coconut Rum , optional

Soaking Syrup

  • 1/2 cup Lopez Coco Loco


  • 12- oz pineapple preserves OR:
  • 2 cups crushed pineapple
  • 1/4 cup Imperial brown sugar (or your favorite brand - just make sure it is PURE CANE sugar!)
  • 1/4 cup coconut rum

Cream Cheese Frosting

  • 2 8- oz packages of Philadelphia brand cream cheese , softened (or your favorite brand)
  • 1/2 cup unsalted butter , softened
  • 1 tablespoon Torani coconut syrup
  • 1 teaspoon vanilla
  • 2 to 2-1/2 cups confectioner’s sugar
  • Heavy cream as necessary for correct constancy


    16 Maraschino cherries



      • Preheat oven to 350 degrees F.
      • Grease one 9 x 13 inch pan.
      • Mix the dry ingredients together, don't forget to pulse the coconut in the food processor.
      • Mix the eggs, sugars,pineapple with juice, Torani coconut syrup, vanilla,and rum
      • Stir in nuts.
      • Spoon into the pan.
      • Bake for 35 to 40 minutes.
      • Let cool for 5 minute and then poke the cake several times with a fork to allow the soaking syrup to be absorbed easily.
      • Drizzle the soaking syrup over the cake - you may not need all of it depending on how moist the cake is.
      • If you are using pineapple preserves spread them over the warm cake as soon as the soaking syrup has soaked into the cake.


      • Mix the glaze ingredients in a heavy saucepan and cook, stirring often, until the mixture is reduced and it thickens.


      • Mix the cream cheese and the butter in a mixer until well blended.
      • Beat in the coconut syrup and vanilla.
      • Add the Confectioner's sugar.
      • Whip until light and fluffy. This is a soft, creamy frosting.


      • Wait until the cake has cooled completely and then spread the frosting over it.
      • Refrigerate, tightly covered, overnight if possible.
      • Garnish with maraschino cherries and more toasted coconut if desired.