Just when we’re pied out from Thanksgiving, Joe’s birthday rolls around and it’s time for cake! This Hawaiian Wedding cake is named for the addition of crushed pineapple and coconut, and it’s delicious! It could also be baked as muffins without the frosting and hold up just fine. The great thing about this cake is that it can be made from ingredients you have in your cupboard.
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 – 20 0z. can crushed pineapple with juice
- 1 cup coconut
- Preheat oven to 350º. Grease and flour 3 – 9″ cake pans.
- In a large bowl, sift the flour, baking soda, salt, and cinnamon together.
- In the bowl of a stand mixer, combine sugar, eggs, oil, and vanilla. Mix on medium-low speed until creamy. Add flour mixture in batches until just combined.
- Add the pineapple and coconut, and continue to mix until it’s incorporated in the batter.
- Divide batter among the three pans, and bake for 25 to 30 minutes. Test with a toothpick. Let cool on a wire rack for 15 minutes, remove cake from pans, and allow to cool to room temperature.
Cream Cheese Frosting
- 2 – 8 oz. bars of cream cheese, softened
- 2 sticks butter, room temperature
- 2 teaspoons vanilla
- 4 cups confectioner’s sugar
- In a stand mixer, beat the cream cheese, butter, and vanilla until fluffy, about two minutes. Add the confectioner’s sugar one cup at a time.
- Frost cake, and store in the refrigerator.
