Hawaiian wedding cake is a delightful treat that brings a bit of tropical sunshine to any gathering. This cake is rich, moist, and topped with a luscious cream cheese frosting and coconut. It's a perfect dessert for special occasions or when you simply want to treat your loved ones to something special. The combination of pineapple and coconut adds a refreshing twist to the typical cake, and it's bound to make your family and friends ask for seconds!

This Hawaiian wedding cake pairs wonderfully with fresh fruit salads and a scoop of vanilla ice cream. For a truly festive experience, serve it alongside your favorite tropical drinks like piña coladas or iced coconut water. The lightness of these sides will complement the richness of the cake without overwhelming the palate.

Servings: 12

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 (20-ounce) can crushed pineapple with juice
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)
1 (8-ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup shredded coconut

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt.

Add the eggs, crushed pineapple with juice, and vanilla extract to the dry ingredients. Mix until well combined. Fold in the chopped nuts if using.

Pour the batter into the prepared baking pan and spread evenly.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

While the cake is cooling, prepare the frosting by beating the cream cheese and butter together in a medium bowl until smooth and creamy.

Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract.

Once the cake is completely cool, spread the cream cheese frosting evenly over the top of the cake.

Sprinkle the shredded coconut evenly over the frosted cake.

Cut into squares and serve. Enjoy!

For a lighter version, you can substitute half of the all-purpose flour with whole wheat flour. If you have family members who are not fans of coconut, simply omit it from the topping. You can also add a handful of diced maraschino cherries to the cake batter for an extra pop of color and flavor. For those with nut allergies, feel free to leave out the nuts or replace them with raisins for a different texture.

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