Hawaiian pineapple cake

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Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes.

I love tropical flavours in food, and with the pineapple and coconut in this Hawaiian cake, I of course love this recipe!

It’s one of those cakes that gets better with time – it’s just as delicious on day four as it is on day one!

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Ingredients :

for cake

2 cups flour
1¾ cup sugar
2 teaspoons of baking soda
2 eggs
1 x 20 oz / 570 g canned crushed pineapple in its own juice (do not filter the juice)
1 cup sweetened coconut flakes
1 cup chopped walnuts
frost

1 x eight ounces / 225 g soft cream cheese
1 cup / ½ cup / 115 g, softened unsalted butter
A cup of icing sugar (powdered)
2 teaspoons vanilla
a little salt

Directions :

Preheat oven to 180°C/350°F/Gas 4 and grease a 9 x 13 inch (33 cm x 23 cm) baking tray.Mix together flour, sugar, baking powder, eggs, chopped pineapple, juice, coconut and walnuts. In a large bowl, using your hand, until well blended.

Transfer the baking mixture to a greased baking pan.Bake for 45 minutes until cooked through.) Cool completely in a pan.Use an electric mixer to put the cream cheese in a medium bowl and stir until it is creamy.Add butter, powdered sugar, vanilla extract, and salt, and blend with a blender until smooth.

Spread the cream cheese over the cake and sprinkle with chopped walnuts.Cut into 24 servings and eat immediately.Or wrap the cake (no more cuts) and refrigerate before serving.

Here are some variations you can try for your Hawaiian cake:

  1. Add Bananas: Incorporate mashed ripe bananas into the batter for added moisture and flavor. This pairs well with the tropical theme.

  1. Use Different Nuts: Instead of walnuts, you could use macadamia nuts or pecans for a different texture and taste.

  1. Coconut Milk: Replace some of the juice from the canned pineapple with coconut milk for a richer coconut flavor.

  1. Pineapple Upside-Down Style: Before pouring in the batter, layer some pineapple rings and maraschino cherries on the bottom of the pan, then pour the batter over it. Once baked, flip it over for a beautiful presentation.

  1. Lemon or Lime Zest: Add some lemon or lime zest to the cake batter for a refreshing citrus kick that complements the tropical flavors.

  1. Frosting Variations: Try adding crushed pineapple or coconut extract to the cream cheese frosting for an extra burst of flavor.

Here are some tips to enhance your Hawaiian cake:

  1. Don’t Skimp on the Pineapple: Make sure to use the full amount of crushed pineapple and its juice; this adds moisture and flavor.

  1. Let It Rest: Allow the cake to cool completely before frosting. This prevents the frosting from melting and sliding off.

  1. Store Properly: If you have leftovers, store the cake in an airtight container in the refrigerator. It can last up to a week and will continue to taste great.

  1. Add Texture: Consider toasting the coconut flakes before adding them to the batter for a deeper flavor and crunch.

  1. Serve with Fresh Fruit: Garnish each slice with fresh pineapple or a sprinkle of toasted coconut flakes for an appealing presentation.

  1. Experiment with Frosting: If you want to switch things up, try a whipped cream topping instead of cream cheese frosting for a light

To store your Hawaiian cake properly, follow these steps:

  1. Cool Completely: Make sure the cake is completely cooled before storing it. This prevents condensation from forming, which can make the cake soggy.

  1. Wrap It Up: If the cake is frosted, cover it loosely with plastic wrap or aluminum foil to avoid sticking. If it’s not frosted, you can wrap it tightly to keep it moist.

  1. Use an Airtight Container: Place the wrapped cake in an airtight container to provide extra protection from air and moisture.

  1. Refrigerate: Store the cake in the refrigerator if you plan to keep it for more than a couple of days. It can last up to a week in the fridge.

  1. Freeze for Longer Storage: If you want to keep it for a longer period, you can freeze the cake. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe container. It can be frozen for up to three months. Just make sure to thaw it in the refrigerator befo

Enjoy !

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