Ingredients You’ll Need
To make Hawaiian Wedding Cake, gather the following ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup shredded coconut (sweetened or unsweetened, based on your preference)
1/2 cup crushed pineapple (drained)
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
For the Frosting:
1 cup unsalted butter, softened
3-4 cups powdered sugar
1/4 cup crushed pineapple (drained)
1/2 teaspoon vanilla extract
1/4 cup shredded coconut (for garnish)
Kitchen Equipment Needed
Before you begin, gather these kitchen tools:
Mixing Bowls – For combining ingredients.
Electric Mixer – For beating the cake batter and frosting.
9-inch Round Cake Pan – For baking the cake.
Parchment Paper – To line the cake pan and prevent sticking.
Cooling Rack – For cooling the cake.
Step-by-Step Directions
Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Add Pineapple and Coconut: Fold in the crushed pineapple (drained) and shredded coconut until evenly distributed.
Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Prepare the Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition. Beat in the crushed pineapple (drained) and vanilla extract until the frosting is smooth and spreadable.
Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top and sides. Garnish with additional shredded coconut.
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