Aloha Sweetness: The Irresistible Hawaiian Wedding Cake with Dreamy Whipped Cream-Cream Cheese Frosting
Close your eyes. Imagine the scent of toasted coconut drifting on a warm breeze, the tangy sweetness of crushed pineapple, and the rich comfort of tender cake. That’s the magic of Hawaiian Wedding Cake. It’s not just a dessert; it’s a bite of sunshine and celebration. I first discovered this gem at a dear friend’s potluck years ago – a single bite of that impossibly moist, golden crumb swirled with creamy frosting and crowned with cherries transported me straight to a beachside luau. It instantly became the requested cake for every family gathering, birthday, and yes, even a backyard “wedding” my kids hosted for their stuffed animals! Its charm lies in its beautiful simplicity and the way its tropical flavors sing together. It’s the cake that makes everyone ask, “Can I have the recipe?” before they’ve even finished their first slice.
Why You’ll Love This Hawaiian Wedding Cake
Pure Tropical Escape: Each bite is a mini-vacation, bursting with pineapple, coconut, and creamy bliss.
Unbelievably Moist & Tender: Thanks to the crushed pineapple in the batter, this cake stays incredibly moist for days.
Crowd-Pleasing Magic: It wins over everyone – from picky kids to dessert connoisseurs. It’s always the first to disappear!
Easier Than It Looks: No fancy decorating skills needed! The rustic charm of toasted coconut and cherries is effortless perfection.
Perfect Make-Ahead Dessert: It actually tastes better after chilling, making it ideal for stress-free entertaining.
The Picky Eater’s Seal of Approval
My nephew, notorious for declaring anything with visible “bits” (fruit, nuts, you name it) as “suspect,” cautiously took a tiny forkful at his mom’s birthday. His eyes widened. He took another, bigger bite. Then, without a word, he reached over and silently slid half of his mom’s slice onto his plate. “This is actually… good,” he mumbled, already eyeing the next piece. The triumph of pineapple and coconut winning over the ultimate skeptic? That’s the power of this cake!
What Makes This Hawaiian Wedding Cake Special
It’s all about the harmony of simple, quality ingredients:
Crushed Pineapple (in Juice!): The star! It bakes into the cake, infusing every crumb with sweet-tart moisture and authentic flavor. Using pineapple in juice (not heavy syrup) keeps the balance perfect.
Sweetened Flaked Coconut: Toasted to golden perfection, it adds essential crunch, nutty depth, and that iconic tropical look and aroma.
Pure Vanilla Extract: Enhances all the other flavors, adding warmth and complexity to both cake and frosting.
The Dreamy Frosting Duo: Whipped cream meets cream cheese! It’s lighter than traditional buttercream but richer and more stable than plain whipped cream. Cloud-like, tangy, sweet perfection.
Maraschino Cherries: The classic, cheerful garnish – their bright pop of color and sweet cherry flavor is the perfect finishing touch.
Making It Happen: Baking Your Tropical Masterpiece
Let’s bake some aloha! Start by preheating your oven and generously greasing your baking pan. Whisk together your dry ingredients – flour, sugar, baking soda, and salt – in a large bowl. In another bowl, beat the eggs until they’re light and frothy. Gently stir in the crushed pineapple (with its precious juice!), melted butter, and vanilla extract until just combined. Now, pour these wet ingredients into the dry ingredients. Fold them together with a light hand – you want a smooth, velvety batter with no dry streaks, but don’t overmix! Pour this sunshine-y batter into your prepared pan, smoothing the top. Slide it into the oven and let it bake until the top is a beautiful golden brown and a toothpick poked right into the center comes out clean. The heavenly smell will tell you it’s close! Let the cake cool completely in the pan on a wire rack – patience is key here; warm cake melts frosting!
While the cake cools, make your luscious frosting. In a large bowl, beat softened cream cheese and powdered sugar until perfectly smooth and creamy. In another chilled bowl (this helps!), whip the heavy cream with vanilla until it forms lovely, stiff peaks. Gently fold about a third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until you have a beautifully light, fluffy, and uniform frosting. Resist the urge to overmix!
Now for the fun part! Spread this cloud of frosting evenly over your completely cooled cake. Don’t worry about perfection – rustic charm is welcome! Generously sprinkle the top and sides with your toasted coconut flakes. Finally, dot the top with those bright red maraschino cherries. Pop the whole beautiful creation into the fridge for at least an hour (or overnight is even better!) to let the flavors meld and the frosting set. The wait makes that first slice even more divine!
You Must Know: Tips for Hawaiian Wedding Cake Success
Cool Cake is Crucial: Frosting a warm cake = melty mess disaster. Let it cool completely!
Cream Cheese MUST Be Soft: Take it out of the fridge at least an hour before. Cold cream cheese makes lumpy frosting.
Chill Your Bowl & Beaters: For the whipped cream, cold tools = faster whipping and stiffer peaks.
Fold Gently: Overmixing the frosting deflates the whipped cream. Fold just until combined.
Toast Your Coconut: Don’t skip toasting! It deepens the flavor and adds essential crunch. Watch it closely – it burns fast!
Serving Your Slice of Paradise
Serve chilled slices straight from the fridge! This cake is a showstopper all on its own, but for a true tropical feast, pair it with:
Coffee: A hot cup of coffee or a chilled iced coffee balances the sweetness beautifully.
Tropical Drinks: A glass of chilled pineapple juice, a fruity iced tea, or even a light piña colada mocktail.
Fresh Fruit: A side of fresh pineapple chunks or mango slices enhances the tropical vibe.
Light & Bright Mains: It’s perfect after grilled fish or chicken with pineapple salsa, or a fresh Hawaiian poke bowl.
Make It Different: Customize Your Aloha
Gluten-Free: Use a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum).
Nut-Free: This recipe is naturally nut-free! Just confirm your coconut and other ingredients are processed in nut-free facilities if needed.
Less Sweet: Reduce the powdered sugar in the frosting slightly, or use unsweetened coconut flakes (toast them well!).
Flavor Twist: Add 1/2 cup of well-drained crushed pineapple to the frosting! Or fold in 1/2 cup of chopped macadamia nuts into the cake batter.
Cake Pan Swap: Bake in two 8-inch round pans for a layer cake (reduce baking time slightly), or a 9×13 pan for easy serving. Adjust frosting amount accordingly.
Cherry Swap: Not a fan of maraschinos? Use fresh pitted cherries when in season, or omit them entirely.
Storing Your Hawaiian Happiness
Refrigeration: This cake must be stored covered in the refrigerator due to the whipped cream and cream cheese frosting. It will keep beautifully for 3-4 days.
Freezing (Cake Only): The unfrosted cake layers wrap well in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before frosting. Do not freeze the frosted cake – the whipped cream frosting will not hold up well.
Serving Chilled: Always serve directly from the fridge for the best texture and food safety.
Cake Success Secrets
Measure Flour Correctly: Spoon flour into your measuring cup and level it off. Don’t scoop directly from the bag – this packs too much flour in, leading to a dry cake.
Room Temperature Eggs: They incorporate much better into the batter for a smoother texture. Take them out with the cream cheese.
Don’t Overmix Batter: Mix just until the wet and dry ingredients are combined. Overmixing develops gluten, making the cake tough.
Test for Doneness: Ovens vary! Start checking a few minutes before the timer goes off. The toothpick test is your best friend.
Toast Coconut Evenly: Spread it in a thin layer on a baking sheet and toast in a 350°F oven (or in a dry skillet over medium-low heat), stirring frequently, until golden brown. It happens fast!
Frequently Asked Questions (FAQ)
Can I use canned pineapple in heavy syrup? It’s not ideal. The heavy syrup makes the cake overly sweet and can affect texture. Pineapple packed in its own juice or light syrup is best. Drain well but reserve the juice for the batter!
Can I make this cake ahead of time? Absolutely! In fact, it’s highly recommended. Bake the cake the day before, let it cool completely, wrap tightly, and store at room temperature. Make the frosting and assemble the cake the day you plan to serve it, letting it chill for at least an hour (or overnight).
My frosting seems too soft/runny. What happened? Likely culprits: Cream cheese wasn’t soft enough before beating, heavy cream wasn’t whipped to stiff peaks, the cake wasn’t fully cooled, or the frosting was overmixed. Ensure cold tools for whipping cream and fold gently. If it’s too soft after assembly, chilling usually firms it up significantly.
Can I use Cool Whip instead of homemade whipped cream? You can, but the flavor and texture will be different. For the frosting, beat the softened cream cheese and powdered sugar, then fold in an 8-ounce container of thawed Cool Whip. It will be sweeter and less creamy than the homemade version.
Do I have to use coconut? While it’s a defining flavor, you can omit it if you dislike coconut. The cake itself is still delicious! You might top it with just cherries or maybe some chopped toasted pecans instead.
Hawaiian Wedding Cake with Whipped Cream-Cream Cheese Frosting
Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 10 minutes (plus chilling)
Category: Dessert
Cuisine: American, Hawaiian-Inspired
Difficulty: Easy
Ingredients
For the Cake:
2 cups (250g) all-purpose flour (spooned & leveled)
2 cups (400g) granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 can (20 oz / 567g) crushed pineapple in juice, undrained
1/2 cup (113g / 1 stick) unsalted butter, melted and slightly cooled
2 teaspoons pure vanilla extract
For the Frosting:
1 package (8 oz / 226g) full-fat cream cheese, softened to room temperature
1 cup (120g) powdered sugar, sifted
1 teaspoon pure vanilla extract
1 1/2 cups (360ml) cold heavy whipping cream
For Topping:
1 1/2 cups (120g) sweetened flaked coconut, toasted
10-12 maraschino cherries with stems, well-drained and patted dry
Instructions
Prep & Preheat: Preheat oven to 350°F (175°C). Generously grease and flour a 9×13 inch baking pan.
Make the Batter: In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a separate medium bowl, beat the eggs lightly. Stir in the undrained crushed pineapple, melted butter, and vanilla extract.
Combine: Pour the pineapple mixture into the dry ingredients. Stir gently with a spatula just until combined and no dry flour remains. Do not overmix.
Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 35-40 minutes, or until the top is golden brown and a wooden toothpick inserted into the center comes out clean.
Cool: Place the pan on a wire rack and let the cake cool completely in the pan. This is essential before frosting.
Toast Coconut: While the cake cools, spread the coconut flakes on a baking sheet. Toast in the preheated oven (or a toaster oven) for 5-8 minutes, stirring frequently, until golden brown. Watch closely as it burns easily. Let cool completely.
Make Frosting: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 1 minute). Beat in the sifted powdered sugar and vanilla until well combined and smooth (another 1-2 minutes). Scrape down the sides.
Whip Cream: In a separate chilled bowl, using chilled beaters, whip the cold heavy cream on medium-high speed until stiff peaks form.
Fold Together: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Carefully fold in the remaining whipped cream just until fully incorporated and no streaks remain. Be gentle to keep it fluffy.
Frost & Decorate: Spread the frosting evenly over the completely cooled cake. Generously sprinkle the toasted coconut over the top and gently press it onto the sides if desired. Dot the top with maraschino cherries.
Chill: Refrigerate the cake for at least 1 hour (preferably 2-3 hours or overnight) before serving to allow the frosting to set and flavors to meld.
Notes
Pineapple: Ensure you use crushed pineapple in juice (not heavy syrup) and do not drain it – the juice is vital for moisture and flavor.
Cooling: Patience is key! Frosting a warm cake will result in a runny mess. Let it cool completely in the pan.
Toasting Coconut: Toasting is non-negotiable for the best flavor and texture. Cool completely before adding to frosting.
Chilled Tools: Chilling the bowl and beaters helps the heavy cream whip faster and hold its shape better.
Frosting Texture: If the frosting seems soft after mixing, chilling it for 15-20 minutes before spreading can help. It will firm up significantly once on the chilled cake.
Tools You’ll Need
9×13 inch baking pan
Mixing bowls (large, medium)
Whisk
Rubber spatula
Electric hand mixer or stand mixer
Measuring cups and spoons
Baking sheet (for toasting coconut)
Wire cooling rack
Allergy Info
Contains: Milk, Eggs, Wheat (Gluten), Coconut.
Potential Allergens: Dairy (Butter, Cream Cheese, Heavy Cream), Eggs, Gluten (Wheat Flour), Coconut. Check specific brands for processing/cross-contamination warnings if severe allergies exist. Contains no peanuts or tree nuts (besides coconut).
Nutrition Disclaimer: Nutritional information is an estimate only and will vary based on specific ingredients used and portion sizes. This dessert is intended as an occasional treat.
