Hawaiian Cake with Whipping Cream Cream Cheese Frosting

         When you go to cooking school, they expect each student to apprentice at a specialized shop. I remember speaking with a classmate who interned at a specialty cake shop. She stated she had two days of training and she was set as the head cake decorator. She said everything was going great until the day she received her first huge order. It was for over two dozen, 6 layers, in 10 inches. Not too bad, except it had to be done the next day. The kicker, all the cakes had to be different flavors also.

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            What does this have to do with the Hawaiian Cake? Not much, I just wanted to reminisce about the stress there is in cake decorating. The Hawaiian Cake is not a difficult cake to make. It may take patience, and some time.

For instance, you need to let it sit in a refrigerator before frosting it. It needs this time to set properly. There are numerous variations that can be made with this recipe. For one, you can add coconut to the cake batter itself, you could use orange zest in the cake mix to give it an added zing.

You can add some drained, crushed pineapple to the frosting to give it another layer of yum!

Frequently Asked Questions:

            Can I make this as a layer cake?

You could make it in two 8 inch round cake pans. You could also bake it like I did, in a 9×13 baking dish.

            How do I lower the calorie count?

Use sugar free pudding mix, sugar free whipped topping, low fat cream cheese and then leave out the cherries.

What do you need to make Hawaiian Cake with Whipping Cream Cream Cheese Frosting

            Cake:

                        ½ cup brown sugar

                        1 cup white sugar

                        1 tsp baking soda

                        2 eggs

                        1 can crushed pineapple, with the juice

                        1 tsp cinnamon

                        ⅛ tsp nutmeg

                        1 tsp vanilla

                        1 tsp salt

                        ¾ cup flaked coconut

                        2 cups flour

                        1 cup crushed walnuts

            Frosting:

                        8 ounces cream cheese, softened

                        1 small box instant vanilla pudding

                        1 cup white sugar

                        1 tsp vanilla extract

                        ⅛ tsp salt

                        1 ½ cups heavy whipping cream

                        Shredded and toasted coconut for garnish

How to make Hawaiian Cake with Whipping Cream Cream Cheese Frosting

FIRST STEP:

Preheat the oven to 350*

Spray and flour a 9×13 baking dish

SECOND STEP:

In a large bowl, combine the brown sugar, the white sugar, the flour, the salt, cinnamon, nutmeg, the crushed walnuts and ¾ of the flaked coconut and combine well

a)

b)

c)

d)

e)

f)

Add in the eggs, crushed pineapple with the juice, and the vanilla. Beat well

a)

b)

c)

Combine well.

a)

b)

THIRD STEP:

Pour into the prepared baking dish

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean

FOURTH STEP:

In another bowl place cream cheese, vanilla pudding mix, salt, vanilla and mix until you get a smooth consistency.

a)

b)

In another bowl, whip the heavy whipping cream until it is fluffy

a)

b)

FIFTH STEP:

Fold together the whipped cream and the cream cheese mixture gently

Set the cake in the refrigerator overnight to allow it to not only cool completely, but to set properly.

SIXTH STEP:

The next day frost the entire cake and sprinkle with the toasted coconut

Enjoy!

Hawaiian Cake with Whipping Cream Cream Cheese Frosting

Hawaiian Cake with Whipping Cream Cream Cheese Frosting

Yield: 12
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • Cake:
  •                         ½ cup brown sugar
  •                         1 cup white sugar
  •                         1 tsp baking soda
  •                         2 eggs
  •                         1 can crushed pineapple, with the juice
  •                         1 tsp cinnamon
  •                         ⅛ tsp nutmeg
  •                         1 tsp vanilla
  •                         1 tsp salt
  •                         ¾ cup flaked coconut
  •                         2 cups flour
  •                         1 cup crushed walnuts
  •             Frosting:
  •                         8 ounces cream cheese, softened
  •                         1 small box instant vanilla pudding
  •                         1 cup white sugar
  •                         1 tsp vanilla extract
  •                         ⅛ tsp salt
  •                         1 ½ cups heavy whipping cream
  •                         Shredded and toasted coconut for garnish

Instructions

FIRST STEP:

Preheat the oven to 350*

Spray and flour a 9x13 baking dish

SECOND STEP:

In a large bowl, combine the brown sugar, the white sugar, the flour, the salt, cinnamon, nutmeg, the crushed walnuts and ¾ of the flaked coconut and combine well

Add in the eggs, crushed pineapple with the juice, and the vanilla. Beat well

THIRD STEP:

Pour into the prepared baking dish

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean

FOURTH STEP:

In another bowl place cream cheese, vanilla pudding mix, salt, vanilla and mix until you get a smooth consistency.

In another bowl, whip the heavy whipping cream until it is fluffy

FIFTH STEP:

Fold together the whipped cream and the cream cheese mixture gently

Set the cake in the refrigerator overnight to allow it to not only cool completely, but to set properly.

SIXTH STEP:

The next day frost the entire cake and sprinkle with the toasted coconut

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 18gSaturated Fat: 14gTrans Fat: 4gCholesterol: 140mgCarbohydrates: 120gSugar: 24gProtein: 10g