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Hawaiian Wedding Cake

Submitted by Carol McFadden, Shelby Electric Cooperative
Servings 12

Ingredients

  • 2 cups sugar
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 eggs
  • 1 20-ounce can crushed pineapple
  • 1 cup nuts chopped
  • 1 cup coconut shredded

Topping:

  • 1/2 cup coconut shredded (optional)
  • 1/2 cup butter softened
  • 1 8-ounce package cream cheese softened
  • 1 teaspoon vanilla
  • 1-1/2 cups powdered sugar

Instructions

  • Preheat oven to 350 F.
  • In a large bowl, mix together sugar, flour, baking soda, eggs, pineapple, nuts and coconut until combined.
  • Pour cake batter into a prepared 9X13-inch cake pan or divide between two 8-inch round cake pans and bake for 45 minutes, or until a toothpick inserted near the center comes out clean. Cool completely.
  • If layering the cake, cool for 10 minutes before inverting onto a wire cooling rack.
  • For the topping, spread the coconut on a baking sheet. Toast in the oven for 5-10 minutes, stirring every few minutes for even browning.
  • In a bowl, mix butter, cream cheese, vanilla and powdered sugar until smooth. Frost the cooled cake and top with toasted coconut.

Notes

Macadamia nuts were used when testing this recipe because they are grown in Hawaii; however, use your choice of nut.