Description
Hawaiian Pineapple Cake is a moist and flavorful dessert made with fresh pineapple, coconut, and a touch of sweetness. This tropical cake is perfect for summer gatherings or whenever you want a taste of the islands. With its light texture and refreshing flavor, it’s a guaranteed crowd-pleaser!
Ingredients
Units
Scale
For the Cake:
- 1 box of yellow cake mix (or homemade cake mix)
- 1/2 cup unsweetened shredded coconut
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk (if needed to reach desired consistency)
Optional Garnishes:
- Shredded coconut (toasted)
- Maraschino cherries
- Pineapple chunks
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the cake mix, shredded coconut, and crushed pineapple (with juice drained).
- Add the vegetable oil, eggs, and vanilla extract. Mix until well combined and smooth.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and allow the cake to cool completely in the pan.
- Prepare the Frosting:
- While the cake is cooling, beat the cream cheese and butter together in a mixing bowl until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, and continue mixing until fully combined.
- If the frosting is too thick, add a tablespoon of heavy cream or milk at a time until you reach your desired consistency.
- Frost the Cake:
- Once the cake has cooled, spread the frosting evenly over the top.
- Garnish with toasted shredded coconut, maraschino cherries, and pineapple chunks if desired.
- Serve:
- Slice the cake into squares and serve. Enjoy the tropical flavors!
Notes
- You can use fresh pineapple instead of canned if preferred, just make sure to drain it well before adding it to the batter.
- To toast the shredded coconut, simply spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown.
- This cake can be made ahead of time and stored in the fridge for up to 2-3 days.
Nutrition
- Serving Size: 1/12 of the cake
- Calories: 280
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg