Hawaiian Pineapple Cake

Embark on a paradise-inspired journey with this Hawaiian Pineapple Cake recipe, where light, airy layers meet tropical fruits and coconut cream in a celebration of island flavors.

Whether it's a summer celebration or special occasion, this Hawaiian Pineapple Cake brings the taste of the islands right to your dessert table with its perfect blend of pineapple and coconut.

Perfect for parties or whenever you need a taste of paradise, this recipe captures the essence of tropical desserts. Ready to create a cake that tastes like vacation? Let's dive into this delightful and utterly rewarding recipe.

Master the Art of Hawaiian Pineapple Cake

This Hawaiian Pineapple Cake isn't just another dessert – it's a perfect fusion of light, tender cake and tropical fruits. The combination of fresh pineapple and coconut creates an unforgettable taste experience.

Here's your guide to creating this spectacular Hawaiian Pineapple Cake, complete with professional tips to ensure your cake turns out perfectly every time.

Serving Suggestions for Hawaiian Pineapple Cake:

• Present on a decorated cake stand
• Serve with vanilla ice cream
• Pair with fresh tropical fruit
• Accompany with coconut whipped cream
• Garnish with edible flowers

Pro Tips for Perfect Hawaiian Pineapple Cake:

1. Room Temperature Ingredients: Ensure all ingredients are at room temperature
2. Egg White Technique: Beat whites until stiff but not dry
3. Pineapple Preparation: Drain crushed pineapple thoroughly
4. Layer Assembly: Cool layers completely before filling
5. Frosting Success: Chill between coats for best results

Hawaiian Pineapple Cake Recipe:

• Preparation time: 45 minutes
• Cooking time: 25 minutes
• Cooling time: 2 hours
• Servings: 12
• Equipment: Stand mixer, cake pans, sifter

Transform your kitchen into a tropical bakery with this spectacular Hawaiian Pineapple Cake.

Ingredients:

Ingredients

For the Cake:

• 2 ¼ cups all-purpose flour
• 1 ½ cups granulated sugar
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• ½ cup vegetable oil
• 7 egg yolks, room temperature
• ¾ cup cold water
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1 cup egg whites (about 7-8 whites), room temperature
• ½ teaspoon cream of tartar
• 1 cup crushed pineapple, well drained

For the Pineapple Filling:

• 1 (20 oz) can crushed pineapple, undrained
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice

For the Coconut Frosting:

• 1 cup unsalted butter, softened
• 16 oz cream cheese, softened
• 4 cups powdered sugar
• 2 teaspoons coconut extract
• ¼ teaspoon salt
• 2 cups sweetened shredded coconut, divided
• ¼ cup toasted coconut flakes
• Fresh pineapple slices and maraschino cherries for garnish (optional)

Directions:

1. Preheat oven to 325°F. Line the bottoms of three 9-inch round cake pans with parchment paper, but do not grease the sides.
2. Prepare the pineapple filling (can be made a day ahead): In a medium saucepan, combine crushed pineapple with juice, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil for 1 minute, continuing to stir. Remove from heat and stir in butter and lemon juice. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until completely cooled.
3. For the cake: In a large bowl, sift together flour, sugar, baking powder, and salt.
4. Make a well in the center of the dry ingredients. Add oil, egg yolks, water, vanilla extract, and coconut extract. Beat with an electric mixer until smooth.
5. In a separate large bowl, beat egg whites and cream of tartar until stiff peaks form.
6. Gradually fold the egg white mixture into the batter using a rubber spatula, being careful not to deflate the egg whites.
7. Gently fold in the drained crushed pineapple.
8. Divide batter evenly among the prepared pans.
9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The tops should spring back when lightly touched.
10. Immediately invert pans onto wire racks. Cool completely upside down. This step is important to prevent the cakes from collapsing.
11. Once cooled, run a knife around the edges of the pans to release the cakes.
12. Make the frosting: In a large bowl, beat butter and cream cheese until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Add coconut extract and salt. Fold in 1 cup of the shredded coconut.
13. To assemble: Place one cake layer on a serving plate. Spread half of the pineapple filling on top. Place second cake layer, spread remaining pineapple filling. Top with the third cake layer.
14. Frost the top and sides of the cake with the coconut frosting. Press the remaining 1 cup shredded coconut onto the sides of the cake.
15. Garnish the top with toasted coconut flakes, fresh pineapple slices, and maraschino cherries if desired.
16. Refrigerate for at least 2 hours before serving to allow flavors to meld.

Notes

• For best results, make sure all ingredients are at room temperature before beginning.
• The pineapple must be very well drained for the cake batter to prevent it from becoming too wet.
• Store cake in the refrigerator for up to 5 days.
• For a shortcut version, you can use a boxed white cake mix, but add 1 teaspoon coconut extract to the batter.
• To toast coconut flakes: Spread on a baking sheet and bake at 325°F for 5-7 minutes, stirring occasionally, until light golden brown.

Ready to Paradise!

This Hawaiian Pineapple Cake offers an incredible combination of textures and flavors that will transport you straight to the islands. Each slice delivers the perfect balance of tropical sweetness.

Storage Solutions:

• Refrigeration: Store covered for up to 5 days
• Room Temperature: Serve at room temperature for best flavor
• Make Ahead: Prepare components up to 2 days in advance
• Freezing: Wrap unfrosted layers for up to 2 months

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