Hawaiian Cake Recipe - Allrecipes.com
Hawaiian Cake Recipe

Hawaiian Cake

Recipe by  

"This is a moist and unusual cake. Great for summer."

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Ingredients Edit and Save

Original recipe makes 1 -9 or 10 inch tube pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 10 inch tube pan.
  2. Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour and 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2007

This cake is moist and delicious. I topped it with a homemade coconut cream cheese frosting, (1 8 oz pkg cream cheese, 1 stick butter, 1 1/2 cup powdered sugar and 2 tsp coconut extract.) Then I topped it with flaked coconut and refrigerated it for 2 hours to firm up the frosting. Everybody at my office party loved it and I recevied no less than 6 requests for the recipe.

 
Most Helpful Critical Review
Jul 02, 2009

I had high hopes for this recipe, really I did. I was a little bit worried because of the lack of flour, but because of all the other positive reviews, I thought I would give it a try. It smelled heavenly in the oven, but about a half hour before it was supposed to be done, it smelled burnt. When I looked, smoke was pouring out of the oven! I pulled it out, and even though it still seemed too moist, I tried to turn it over onto a serving dish. What I ended up with was a huge... towering... blob. The outside looked like burnt jello, greasy glisten and all. I have to admit, I didn't want the cake to be a total waste of good ingredients, so I picked out a relatively safe looking portion from the inside. It tasted only average, nothing special. After it sat for a while the tast improved, but I will not be making this again.

 

16 Ratings

May 29, 2005

I had 12 oz of graham crackers I needed to use up so I scaled the recipe to three fourths and baked it in a 13x9 inch pan. It was done in 30 minutes. The cake didn't rise much, but it was moist, tender, and has a uniquely delicious taste from the graham crackers. It makes a great sheet cake and goes well with a whipped cream cheese or whipped cream frosting.

 
Jan 26, 2004

I baked this cake in three 8 inch pans and iced it with cream cheese icing and it was wonderful.Everyone who tried it loved it.

 
Nov 23, 2006

It has a delisious smell plus, it tastes delisious. I topped it with a cream cheese topping. I came out awsosome. Very cool recipe.

 
Jan 10, 2005

Fairly easy to make. Very rich and tasty.

 
Aug 21, 2003

I BAKED THIS CAKE FOR A DINNER AT WORK. WE HAVE A VARIETY TYPE OF EMPOLYEES; SOME ARE EVEN HARD TO PLEASE. HOWEVER, IT WAS A HIT AND NOT A PIECE OF IT WAS LEFT OVER! THANKS! THE GRAHAM CRACKERS AND NO FLOUR SURPRIZED US.

 
Jan 14, 2011

My husband gave this a 10! Delicious! Followed the review by STEVECHIN for the coconut cream cheese icing. Loved that this is something different from the norm. Thanks!

 

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Nutrition

  • Calories
  • 566 kcal
  • 28%
  • Carbohydrates
  • 66.1 g
  • 21%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 32.5 g
  • 50%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 644 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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