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Hawaiian Wedding Cake

Made for camping at Firefly July 2019. Mark said "Awesome"

Ingredients

  • 1 c. white sugar
  • ½ c. brown sugar
  • 2 c. all-purpose unbleached white flour
  • 1 t. baking soda
  • 1 t. salt
  • 1 t. cinnamon
  • 1/8 t. nutmeg
  • ¾ c. sweetened flaked coconut
  • 1 c. walnuts, finely chopped or crushed
  • 2 eggs
  • 1 t. vanilla
  • 20 oz. can crushed pineapple with juice

Whipped Cream Cheese Frosting

  • 6 oz. pkg. low fat cream cheese, room temperature
  • 3/4 c. white sugar
  • dash of salt
  • 3/4 t. vanilla extract
  • 1 c. heavy whipping cream
  • toasted shredded coconut for topping

Instructions

Cake: In a bowl, mix the white sugar, brown sugar, flour, baking soda, cinnamon, nutmeg, coconut and walnuts together.

Add eggs, vanilla and crushed pineapple with all the juice and mix well.

Pour into a greased and floured 9 x 13-inch cake pan.

Bake 35 to 40 minutes at 350 degrees or until toothpick in the center comes out clean. Remove from oven and cool.

Whipped Cream Cheese Frosting: In a small bowl, beat whipping cream until stiff peaks form; set aside.

In a large bowl, combine cream cheese, sugar, salt and vanilla and mix until it reaches a smooth consistency. Gently fold the cream cheese mixture and whipped cream together.

Frost cake and top with toasted shredded coconut.