Hawaiian Wedding Cake I Recipe - Allrecipes.com
Hawaiian Wedding Cake I Recipe

Hawaiian Wedding Cake I

Recipe by  

"Get ready to do the hula! Good with cream cheese or sour cream frosting."

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 13 inch cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
  2. In a large bowl, mix sugar, soda, and flour by hand. Mix in eggs, pineapple with juice. Stir in nuts, and coconut. Pour into prepared pan.
  3. Bake for 35 to 40 minutes. Cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2003

The Hawaiian Wedding Cake, submitted by Olene Grieshop, makes my whole body happy! The only thing wrong is it is gone too fast! Everyone in my home goes 'crazy' every time I bake it. Ms. (?) Grieshop did a wonderful thing by deciding to share this one! I tried English walnuts the first time, but did not like it as well as the black walnuts in the second one. Perhaps M. Grieshop should add a suggestion to the recipe as to which nuts work better.....? However, this 'typo' in no way detracts from the easiness and quickness experienced with baking this cake. Thank you, M. Grieshop! Doris Rogers-Ripoll, Brandon, Florida (to the east of Tampa Bay)

 
Most Helpful Critical Review
Dec 31, 2006

My own review might not be quite accurate since I did change the recipe a bit.. halved it, but used only 1/2 cup of sugar, and didnt put coconut in the cake itself, since I made a coconut streusel topping. The result? Straight out of the oven, 20 mins later, the cake was like a thick pudding that tasted pineapple-ish and wasnt sweet enough. A bit too moist, might have been better if I had let it cool some more. The walnuts were alright, but seemed to add an unusual taste to the cake. My topping did turn out quite wonderfully though, it consists of 1/2 cup flour, 1/3 cup confectioners sugar, 2 oz margarine and 1/2 cup of coconut, and needs to be baked for 20-25mins, so just let the cake bake, and take it out to put the topping on, then place it back in the oven. I don't think I'll be using this recipe again.

 

76 Ratings

Jan 31, 2006

I was so excited to find this recipe on here. My cousin Connie used to make this for us years ago and it always got raves. It brought back many fond memories. The only additions I made were to add 1 tsp. salt, 1 tsp. vanilla, and DEFINITELY is best with cream cheese frosting. I use the 'Cream Cheese Frosting II' recipe here on allrecipes and it makes plenty to frost this with. I also sprinkled some toasted coconut on top of the frosted cake. This is so incredibly moist and a snap to make. It feeds a large crowd, they will all oooh and ahhh, and you will go home with an empty cake pan. Great for Hawaiian themed parties or potlucks. This is a must do and also very economical to make.

 
Sep 26, 2003

Recipe was very easy and the finished product so moist...but it seemed to lack flavor. Next time I might add a little coconut or almond flavoring.

 
Oct 08, 2004

Nice, easy, moist cake. Try using 3/4 cup white sugar and 3/4 cup brown sugar instead of all white and adding a teaspoon of cinnamon to boost the flavor depth. It is great with cream cheese frosting too.

 
Apr 21, 2003

This recipe is excellent! It is soo easy, and quick. The taste and texture are excellent. I made it with cream cheese frosting and I put a little coconut in the frosting and the whole thing tasted great! I hope everyone at least gives this recipe a shot. Talk about an addicting cake.

 
Mar 03, 2003

The recipe was easy, so easy I was shocked, and there's no butter or margarine. The recipe needs a little salt though, but otherwise awesome and with the cream cheese icing it's perfect.

 
May 07, 2010

I've made a similar version of this recipe that I clipped from some magazine awhile back. It's always a hit and is so easy and delicious. These are the only differences, my recipe calls for 2 c sugar, 2 tsp baking soda, 1 c shredded coconut. Fabulous!

 

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Nutrition

  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 87 mg
  • 3%

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

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