The Sweet Taste Of Aloha: Hawaiian Wedding Cake

A Hawaiian wedding cake is a tropical-themed cake that is often served at weddings, baby showers, and other celebrations. It typically features a yellow or white cake base infused with pineapple and coconut flavours, creating a refreshing taste similar to a piña colada. The cake is then layered with creamy pudding, whipped topping, and additional tropical ingredients such as mandarin oranges, passion fruit, or macadamia nuts. The cake is known for its light and fruity flavours, moist texture, and decorative appearance, making it a unique and memorable choice for special occasions.

Ingredients: pineapple, coconut, yellow cake mix, cream cheese, vanilla pudding mix, milk, whipped cream, and coconut flakes

The Hawaiian wedding cake is a refreshing summer dessert that is pleasing to the eyes and the taste buds. The cake is infused with tropical flavours, mainly pineapple and coconut, with a creamy texture. The ingredients used are:

Pineapple

The use of pineapple in the Hawaiian wedding cake gives it a juicy and sweet sensation. The crushed pineapple in the batter, combined with its natural juices, ensures a moist cake with a rich pineapple flavour. Pineapple is used as a topping or filling, providing a tropical essence to the cake.

Coconut

Coconut is another key ingredient in the Hawaiian wedding cake, adding a refreshing and exotic twist. The use of freshly shredded coconut in the batter provides a natural and invigorating flavour. Coconut cream filling adds richness, and it is often used as a topping or filling as well. Toasted coconut flakes give the cake a tropical feel and taste while providing a crunchy texture.

Yellow Cake Mix

The base of the Hawaiian wedding cake is usually a simple yellow cake mix. It provides a neutral flavour that complements the tropical ingredients. The cake mix is prepared according to the package instructions, which typically include eggs, oil, and water. The cake is baked in a 9"x13" pan, and holes are poked in it to allow the pineapple juice to seep in, adding more flavour.

Cream Cheese

Cream cheese is an essential ingredient in the Hawaiian wedding cake, giving it a rich and creamy texture. About 8 ounces of softened cream cheese is mixed with the vanilla pudding mix and milk to create a smooth and thick layer that is spread over the cake.

Vanilla Pudding Mix

Vanilla pudding mix is used to create a creamy and sweet layer in the Hawaiian wedding cake. A small box of instant vanilla pudding mix, typically around 3 ounces, is mixed with milk and cream cheese to form a smooth and thickened mixture. This layer adds a luxurious contrast to the tropical flavours of the cake.

Milk

Milk is used to mix with the vanilla pudding mix to create a creamy and smooth texture. Whole milk or 2% milk is recommended as it thickens the pudding better than skim milk or 1% milk. The milk enhances the taste and makes the pudding more enjoyable.

Whipped Cream

Whipped cream, either homemade or store-bought, is used as a topping for the Hawaiian wedding cake. It adds a light and airy element that balances out the creaminess of the cake. The whipped cream is spread over the pudding layer, providing a refreshing contrast to the rich flavours.

Coconut Flakes

Toasted coconut flakes are sprinkled on top of the whipped cream layer, adding a crunchy texture and a tropical feel to the cake. The coconut flakes are lightly toasted in the oven or on the stovetop to enhance their flavour and give them a golden colour.

Preparation: bake the cake, poke holes, add pineapple, spread pudding, add whipped topping, and sprinkle coconut

Preparing a Hawaiian wedding cake is simple and easy. Here is a step-by-step guide to making this delicious dessert:

Bake the Cake

First, preheat your oven to 350°F. Grease a 9 x 13-inch baking dish or pan. Prepare the cake batter by mixing the cake mix with eggs, oil, or butter according to the package instructions. Pour the batter into the prepared pan and bake it in the oven until it turns golden and a toothpick inserted in the middle comes out clean, which should take around 25-30 minutes.

Poke Holes

Once the cake is baked and slightly cooled, use the handle of a wooden spoon to poke holes evenly across the top surface of the cake. Make sure the holes go about halfway through the cake, but be careful not to poke all the way through to the bottom.

Add Pineapple

Spread the crushed pineapple with its juice evenly over the cake. The juice will seep into the holes, adding a burst of tropical flavour to the cake.

Spread Pudding

Prepare the pudding mix by mixing cream cheese, instant pudding mix, and milk until smooth and thickened. Then, spread the chilled pudding mixture over the cake, covering all the holes that have been soaked with pineapple juice.

Add Whipped Topping

Top the pudding layer with a thick layer of whipped topping, such as Cool Whip. This adds a light and airy element to the cake, balancing out the creamy pudding.

Sprinkle Coconut

Finally, sprinkle sweetened shredded coconut on top of the whipped topping. The coconut adds a toasty texture and gives the cake a tropical feel, completing your Hawaiian wedding cake.

For best results, chill the cake in the refrigerator for a while before serving. This allows the flavours to meld together, making it a refreshing and delightful dessert.

Serving suggestions: serve chilled, add a scoop of vanilla ice cream, and top with a maraschino cherry

A Hawaiian wedding cake is a refreshing summer dessert that is pleasing to the eye and the palate. It is a simple cake mix with a splash of coconut and pineapple, giving it a piña colada flavour. The cake is infused with the sweetness of pineapple and bananas, and the creamy layers of vanilla pudding and whipped topping provide a luxurious contrast. Toasted coconut and walnuts add a delightful texture.

This cake is perfect for those who want something special without the fuss of something complex. It is also a great choice for those who want to bring a taste of the tropics to their celebration. The cake can be served in many ways, but one suggestion is to serve it chilled with a scoop of vanilla ice cream and a maraschino cherry on top.

Step One:

Preheat the oven to 350°F or as directed on the box cake mix. Grease a 9 x 13-inch cake pan.

Step Two:

Prepare the cake batter according to the package instructions and bake it in the oven. While the cake is baking, mix the pineapple (with its liquid) and sugar in a saucepan over medium heat until the sugar dissolves.

Step Three:

Once the cake is done, poke holes in the top using the handle of a wooden spoon. Pour the warm pineapple mixture over the cake, allowing it to seep into the holes. Spread the pineapple evenly and let the cake cool for about 30 minutes.

Step Four:

Place a single layer of banana slices over the cooled cake.

Step Five:

Prepare the instant pudding as per the package instructions and spread it over the bananas.

Step Six:

Add a generous layer of whipped topping over the pudding.

Step Seven:

Sprinkle the toasted coconut and walnuts on top. To toast the coconut and walnuts, spread them on a baking sheet and bake for a few minutes in the oven, or toast them in a dry skillet.

Step Eight:

Chill the cake in the refrigerator for at least an hour before serving. This helps the cake set and makes it easier to cut and serve.

Serving Suggestions:

For a delightful presentation, serve the cake chilled. Accompany each slice with a scoop of vanilla ice cream and top with a maraschino cherry. This combination of flavours and textures will surely impress your guests!

Storage: store in the refrigerator or freeze for up to three months

To store your Hawaiian wedding cake, cover it and place it in the refrigerator until you are ready to serve it. This will keep the cake moist and fresh.

If you have baked too much cake or want to save some for a later date, you can also freeze the cake. Tightly cover the cake with plastic wrap and then cover with aluminium foil. The cake can be stored in the freezer for up to three months. Before serving, allow the cake to thaw in the refrigerator.

Variations: substitute white cake mix for yellow, add mandarin oranges, or use nuts instead of coconut

The Hawaiian wedding cake is a refreshing summer dessert that is pleasing to the eye and the taste buds. The cake is infused with tropical flavours of pineapple and coconut, with some recipes also including bananas. The basic recipe uses a yellow cake mix, but you can easily substitute this with a white cake mix for a slightly different flavour profile.

For the topping, a combination of cream cheese, vanilla pudding, whipped cream, and coconut flakes is used. However, a variation can be made by adding mandarin oranges to the mix. The oranges can be used as a substitute for the pineapple, or they can be used in addition to it, creating a more citrusy and fruity flavour. The oranges can be arranged in a variety of designs, such as lines or circles, adding a unique touch to the cake.

Another variation that can be made to the traditional Hawaiian wedding cake is to use nuts instead of coconut. Macadamia nuts, a local Hawaiian staple, can add a delightful crunch and rich flavour to the cake. The nuts can be used as a topping, or they can be incorporated into the cake batter for a more subtle flavour. Toasting the nuts before adding them to the cake can enhance their flavour and texture.

By making these simple substitutions and additions, you can easily create a variety of flavours and textures to the traditional Hawaiian wedding cake, making it a truly personalised and memorable dessert.

Frequently asked questions