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The Ultimate Moist Hawaiian Wedding Cake with Cream Cheese-Macadamia Nut Frosting

A close-up slice of moist Hawaiian wedding cake layered with frosting and topped with toasted coconut flakes.
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Bake a moist, tropical Hawaiian Wedding Cake featuring crushed pineapple, shredded coconut, and toasted macadamia nuts, topped with a rich cream cheese frosting.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped macadamia nuts, toasted
  • 1 1/2 cups powdered sugar (for frosting)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup chopped macadamia nuts, toasted (for garnish)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, mix the crushed pineapple (with its juice) and the buttermilk.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the shredded coconut and the 1 cup of toasted macadamia nuts.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the frosting: Beat the powdered sugar, softened cream cheese, softened butter, and vanilla extract together until smooth and creamy.
  11. Once the cakes are completely cool, frost the layers and the top of the cake. Garnish the top with the remaining toasted macadamia nuts.

Notes

  • To toast macadamia nuts, spread them on a baking sheet and bake at 350 degrees F for 8 to 10 minutes, watching closely to prevent burning.
  • For a richer flavor, substitute almond extract for half of the vanilla extract in the cake batter.
  • If you prefer a sheet cake, use a 9×13 inch baking pan and increase the baking time by about 5 to 10 minutes.

Nutrition

Find it online: https://juliameal.com/hawaiian-wedding-cake-recipe-moist-tropical/