Delicious Hawaiian Wedding Cake II Recipe

This delicious Hawaiian Wedding Cake II recipe combines tropical flavors with a light and fluffy texture. It features a moist pineapple-infused cake topped with a creamy whipped cream and coconut topping. Perfect for special occasions or as an indulgent dessert, this cake will transport you straight to paradise. The recipe is easy to follow and the end result is truly impressive. Try this Hawaiian Wedding Cake II recipe today and impress your guests with a taste of the tropics!

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 (20-ounce) can crushed pineapple, undrained
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts or pecans
• 1 cup shredded coconut
• 1/2 cup unsalted butter
• 1 (8-ounce) package cream cheese
• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar
• 1/2 teaspoon coconut extract
• Additional shredded coconut, for garnish

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large bowl, combine the flour, sugar, baking soda, and salt.
3. Add the eggs, crushed pineapple (with juice), and vanilla extract. Mix well until combined.
4. Stir in the chopped nuts and shredded coconut.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the topping.
8. In a mixing bowl, beat the butter and cream cheese until creamy and smooth.
9. Add the heavy cream, powdered sugar, and coconut extract. Beat until stiff peaks form.
10. Once the cake has cooled, spread the whipped cream and coconut topping evenly over the cake.
11. Sprinkle additional shredded coconut on top for garnish.
12. Refrigerate for at least 2 hours, or overnight, before serving to allow the flavors to meld together.
13. Slice and serve the Hawaiian Wedding Cake II chilled. Enjoy!

Interesting Facts