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Traditional Hawaiian Wedding Cake Recipe

A close-up of a slice of moist Hawaiian wedding cake topped with coconut flakes and a sweet vanilla glaze.
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Make this moist, tropical Hawaiian Wedding Cake featuring pineapple and coconut. This is a foolproof recipe for a delicious island-inspired dessert perfect for any celebration.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 cup shredded sweetened coconut
  • 1/2 cup chopped macadamia nuts (optional)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh pineapple juice (for glaze)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan or two 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  6. Stir in the vanilla extract, crushed pineapple (with juice), shredded coconut, and macadamia nuts, if using. Do not overmix.
  7. Pour the batter into your prepared pan(s).
  8. Bake for 35 to 45 minutes for round pans, or 50 to 60 minutes for a tube pan, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar and pineapple juice until smooth. Add a little more juice if the glaze is too thick.
  11. Drizzle the pineapple glaze over the cooled cake.

Notes

  • For an extra moist cake, use room temperature ingredients for the batter.
  • You can substitute almond extract for vanilla extract for a slightly different flavor profile.
  • If you skip the macadamia nuts, consider adding 1/2 cup of toasted pecans for texture.
  • This cake is excellent served plain or topped with a simple coconut cream frosting instead of the thin glaze.

Nutrition

Find it online: https://blissbatter.com/hawaiian-wedding-cake-recipe/