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Hawaiian Dream Cake With Coconut-Pineapple Icing

The first time I tasted this cake, it was at a potluck celebrating my neighbor’s retirement. Amidst the casseroles and salads, this unassuming yellow cake, glistening with a sweet, tropical icing, stole the show. One bite of the moist cake, soaked in the tangy-sweet pineapple-coconut glaze, transported me straight to a sunny Hawaiian beach. It’s a simple cake, but the flavors are so vibrant and comforting that it instantly became a personal favorite, perfect for bringing a touch of paradise to any occasion.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 12
Yield: 1 Cake
Dietary Type: Not Gluten-Free

Ingredients

For the Cake:

1 (18 ounce) yellow cake mix
4 eggs
¾ cup oil
1 teaspoon vanilla extract
1 (10 ounce) can crushed pineapple in juice (use half a 20 oz can if you cannot find the 10 oz cans)

For the Icing:

½ (20 ounce) can crushed pineapple in juice
½ cup butter
1 (16 ounce) box powdered sugar
1 (7 ounce) can coconut
½ cup almonds, slivered, toasted

Equipment Needed

Mixer (stand or hand mixer)
13×9-inch baking pan
Toothpick
Saucepan
Knife

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 13×9-inch baking pan. This will prevent the cake from sticking and ensure easy removal after baking.
In a large mixing bowl, combine the yellow cake mix, eggs, oil, vanilla extract, and the crushed pineapple (10 oz can), with its juice.
Using a mixer (stand or hand mixer), beat all the ingredients together for a full 5 minutes. This thorough mixing is crucial for developing the cake’s structure and ensuring a light and airy texture. Don’t rush this step!
Pour the batter into the prepared 13×9-inch baking pan, spreading it evenly to ensure uniform baking.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Begin checking for doneness at the 30-minute mark. If the top of the cake is browning too quickly, you can loosely tent it with foil to prevent burning.
Once the cake is baked, remove it from the oven and let it cool slightly while you prepare the icing.
To make the icing, in a saucepan, combine the crushed pineapple (½ of the 20 oz can), with its juice, and butter.
Heat the mixture over medium heat and bring to a boil. Boil for 2 minutes, stirring constantly to prevent sticking and burning. This boiling step helps to concentrate the pineapple flavor and create a syrupy base for the icing.
Remove the saucepan from the heat and add the powdered sugar and coconut. Stir until the powdered sugar is completely dissolved and the icing is smooth and creamy.
While the icing is still hot, use a knife to poke holes all over the top of the slightly cooled cake. These holes will allow the warm icing to soak into the cake, making it incredibly moist and flavorful.
Pour the hot icing evenly over the cake, making sure to cover the entire surface.
Sprinkle the toasted slivered almonds over the top of the iced cake.
Allow the cake to cool completely before slicing and serving. This will give the icing time to set and the flavors to meld together.

Expert Tips & Tricks

Toasting the almonds enhances their flavor and adds a pleasant crunch to the cake. To toast them, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until golden brown. Watch them carefully, as they can burn quickly.
If you find that the icing is too thick, you can add a tablespoon or two of pineapple juice to thin it out. Conversely, if it’s too thin, add a little more powdered sugar.
For an extra layer of flavor, try adding a splash of rum or coconut extract to the icing.
If you don’t have slivered almonds on hand, you can use chopped macadamia nuts or walnuts instead.

Serving & Storage Suggestions

This Hawaiian Dream Cake is best served slightly chilled or at room temperature. Cut into squares and serve as a dessert after a meal, or enjoy it as a sweet treat with a cup of coffee or tea.

To store leftovers, cover the cake tightly with plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If freezing, thaw the cake in the refrigerator overnight before serving.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	716 kcal	–
Calories from Fat	373 g	52%
Total Fat	41.5 g	63%
Saturated Fat	17.6 g	88%
Cholesterol	83.2 mg	27%
Sodium	398 mg	16%
Total Carbohydrate	83.7 g	27%
Dietary Fiber	4.2 g	16%
Sugars	63.9 g	255%
Protein	6.6 g	13%

Variations & Substitutions

Gluten-Free: Use a gluten-free yellow cake mix instead of a traditional one. Be sure to check the ingredient list of all other ingredients to ensure they are also gluten-free.
Dairy-Free: Substitute the butter in the icing with a dairy-free butter alternative or coconut oil.
Extra Coconutty: Add shredded coconut to the cake batter for an even more intense coconut flavor.
Citrus Twist: Add the zest of one lemon or lime to the icing for a bright, citrusy note.
Tropical Fruit Medley: Top the cake with other tropical fruits, such as diced mango, papaya, or kiwi, for a colorful and flavorful presentation.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pineapple instead of canned?
A: While you can use fresh pineapple, canned crushed pineapple is preferred because its softer texture blends seamlessly into both the cake and icing. Fresh pineapple may also release more moisture and affect the cake’s texture.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance and store it, tightly wrapped, at room temperature. Make the icing just before serving to ensure it’s fresh and pourable.

Q: Do I have to use almonds?
A: No, the almonds are optional. You can omit them or substitute them with other nuts like macadamia nuts, pecans, or walnuts. Toasted coconut flakes also make a great topping.

Q: Can I freeze this cake?
A: Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Q: Why do I need to poke holes in the cake?
A: Poking holes in the cake allows the hot icing to soak into the cake, making it incredibly moist and flavorful. This step is crucial for achieving the signature texture of this Hawaiian Dream Cake.

Final Thoughts

This Hawaiian Dream Cake is more than just a dessert; it’s a taste of sunshine and a reminder of warm, tropical breezes. It’s surprisingly simple to make, yet its combination of flavors and textures is truly irresistible. I encourage you to try this recipe and bring a little bit of paradise into your kitchen. Share it with friends and family, and don’t hesitate to experiment with variations to make it your own. Pair it with a scoop of vanilla ice cream or a refreshing glass of iced tea for the perfect summertime treat. Enjoy!

Hawaiian Dream Cake With Coconut-Pineapple Icing Recipe