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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
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
16
servings
Calories
Author
Marye Audet-White
Ingredients
¾
cup
sugar
¾
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
½
cup
Lopez Coco Loco
Glaze
12-
oz
pineapple preserves OR:
2
cups
crushed pineapple
¼
cup
Imperial brown sugar
(or your favorite brand - just make sure it is PURE CANE sugar!)
¼
cup
coconut rum
Cream Cheese Frosting
2 8-
oz
packages of Philadelphia brand cream cheese
, softened (or your favorite brand)
½
cup
unsalted butter
, softened
1
tablespoon
Torani coconut syrup
1
teaspoon
vanilla
2
to 2-½ cups confectioner’s sugar
Heavy cream as necessary for correct constancy
Garnish
16 Maraschino cherries
Instructions
Cake
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.
Glaze
Mix the glaze ingredients in a heavy saucepan and cook, stirring often, until the mixture is reduced and it thickens.
Frosting
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.
Assemble
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.