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Classic Hawaiian Wedding Cake with Toasted Coconut Glaze

Close-up of a moist slice of hawaiian wedding cake filled with pineapple and topped with white frosting and toasted coconut flakes.
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Make this moist, tropical pineapple nut cake, perfect for celebrations. This recipe features crushed pineapple, macadamia nuts, and a simple toasted coconut glaze.

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 teaspoon salt
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped macadamia nuts
  • 1 cup shredded sweetened coconut
  • For the Glaze: 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted shredded coconut for topping

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour 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 and baking soda.
  5. In a small bowl, mix the buttermilk and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  7. Gently fold in the undrained crushed pineapple, chopped macadamia nuts, and 1 cup of shredded coconut.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  12. Once the cakes are completely cool, spread the glaze evenly over the top layer. Sprinkle generously with the 1/2 cup of toasted shredded coconut.

Notes

  • To toast coconut, spread it in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 8 minutes, watching closely to prevent burning.
  • You can substitute pecans or walnuts for macadamia nuts if desired.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

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