Oh my goodness, let me tell you about this Hawaiian cake recipe with whipped cream! It’s like a slice of paradise on your plate. I remember the first time I made it for a family gathering; the moment I took it out of the oven, the sweet aroma of coconut and pineapple filled the kitchen, and I knew I had something special. This cake is not just a dessert; it’s a celebration of tropical flavors that transports you straight to a sunny beach, even if you’re just in your kitchen!
This delightful Hawaiian cake is so easy to whip up, and it’s perfect for any occasion—whether it’s a birthday party, a potluck, or just a cozy evening at home. Topped with fluffy whipped cream and maybe some fresh fruit, it’s truly a treat that everyone will love. Trust me, you’ll want to keep this recipe close for all your gatherings. Let’s dive into the ingredients and get started on this delicious adventure!
Ingredients List
Gather these simple ingredients to create your delightful Hawaiian cake with whipped cream. Each one plays a crucial role in bringing those tropical flavors to life!
- 2 cups all-purpose flour: This is the base of your cake, giving it structure and a lovely texture.
- 1 ½ cups sugar: Sweetness is key! This will help balance the flavors and make your cake deliciously sweet.
- 1 cup unsweetened shredded coconut: For that tropical twist, you’ll love the chewy texture it adds.
- 1 cup crushed pineapple, drained: Make sure to drain it well so your cake doesn’t get soggy. It adds natural sweetness and moisture!
- ½ cup vegetable oil: This keeps the cake moist and tender. No dry cakes here!
- 4 large eggs: These will help bind everything together and give your cake a nice rise.
- 1 tablespoon baking powder: This is your leavening agent, so your cake rises beautifully in the oven.
- 1 teaspoon vanilla extract: A splash of vanilla adds a warm, inviting flavor that complements the cake perfectly.
- 1 cup heavy cream: This is for your whipped cream topping—rich and creamy, just how we like it!
- 2 tablespoons powdered sugar: A touch of sweetness for your whipped cream; it helps stabilize it too.
- Fresh fruit for topping (optional): Think berries, bananas, or whatever you fancy for a pop of color and flavor!
How to Prepare Instructions
Now, let’s get our hands a little messy and dive into the fun part—making this fabulous Hawaiian cake! Follow these steps, and I promise you’ll have a delightful treat in no time.
Preheat the Oven
First things first, we need to preheat that oven to 350°F (175°C). This step is crucial because a properly preheated oven helps your cake rise evenly and bake perfectly. So, go ahead and get that heat going while we mix our ingredients!
Mix the Dry Ingredients
In a large mixing bowl, grab your flour, sugar, baking powder, and shredded coconut. Whisk them together until they’re well combined. I love using a whisk for this part because it helps aerate the flour and evenly distribute the baking powder. Trust me, this little detail makes a big difference!
Combine the Wet Ingredients
Now it’s time to add the fun stuff! Crack in your four large eggs, pour in the vegetable oil, add the drained crushed pineapple, and drizzle in that lovely vanilla extract. Using a spatula or a wooden spoon, mix everything together until just combined. Don’t overdo it; we want a nice, smooth batter without any lumps!
Pour and Bake
Get your greased 9×13 inch baking pan ready and pour in that luscious batter. Use a spatula to spread it out evenly. Pop it into your preheated oven and let it bake for about 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Oh, and don’t forget to set a timer—nobody likes a dry cake!
Cool the Cake
Once your cake is golden and gorgeous, take it out of the oven and let it cool completely in the pan. This is super important because if you try to spread the whipped cream on while it’s warm, it’ll just melt right off. Patience is key here, my friend!
Prepare the Whipped Cream
While the cake cools, let’s whip up that dreamy whipped cream. In a separate bowl, pour in your heavy cream and sprinkle over the powdered sugar. Using an electric mixer, whip until you reach soft peaks. Be careful not to over-whip; we want it fluffy, not butter! If you’re unsure, just stop as soon as it holds its shape.
Assemble the Cake
Alright, the moment you’ve been waiting for! Once your cake is cool, grab that whipped cream and spread it generously over the top. And if you want to jazz it up a bit, throw on some fresh fruit—berries, banana slices, or whatever else makes your heart sing!
Serve
Now, it’s time to cut your cake into squares and serve it up! I like to present mine on a nice platter, but honestly, it tastes just as good right from the baking pan. Enjoy every bite and get ready for everyone to ask for your secret Hawaiian cake recipe!
Why You’ll Love This Recipe
- Easy Preparation: This recipe is straightforward and perfect for beginners. You don’t need any fancy techniques—just mix, bake, and enjoy!
- Tropical Flavors: The combination of coconut and pineapple takes your taste buds on a little vacation. Each bite is like a sunny day at the beach!
- Perfect for Gatherings: Whether it’s a birthday, holiday, or a casual get-together, this cake is sure to impress your friends and family.
- Customizable: Feel free to get creative with toppings! Add fresh fruit, nuts, or even a drizzle of chocolate for a personal touch.
- Deliciously Moist: The crushed pineapple keeps this cake incredibly moist, ensuring every bite is soft and fluffy.
- Whipped Cream Finish: Topping it with whipped cream adds an irresistible creaminess that balances the sweetness perfectly.
- Crowd-Pleaser: Trust me, everyone will be asking for seconds! It’s a delightful dessert that appeals to both kids and adults alike.
Tips for Success
As you embark on this Hawaiian cake adventure, here are some pro tips to ensure your cake turns out absolutely perfect every time! Trust me, these little tricks can make a big difference.
- Drain the Pineapple Well: This is super important! If you don’t drain the crushed pineapple properly, your cake might end up soggy. Use a fine mesh strainer to get rid of excess juice—your cake will thank you!
- Measure Accurately: Baking is a science, so measuring your ingredients accurately is key. Use the scoop-and-level method for flour—scoop it into your measuring cup and then level it off with a knife. No packing, please!
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake. A few lumps are okay; they’ll bake out!
- Watch the Whipping: When whipping the cream, keep an eye on it! Stop whipping as soon as you see soft peaks forming. Over-whipping can turn it into butter, and we want fluffy cream, not a spread!
- Cool Completely: Let your cake cool completely before adding the whipped cream. If it’s even slightly warm, the cream will melt right off, and that’s a total bummer!
- Use Fresh Ingredients: Fresh eggs, cream, and even coconut will enhance the flavors. This is one cake where quality really counts!
- Experiment with Toppings: Feel free to get creative! Try different fruits, a sprinkle of toasted coconut, or even a drizzle of chocolate for a fun twist. The toppings can really elevate your cake!
With these simple tips, you’ll be a Hawaiian cake pro in no time! Enjoy the process and don’t forget to have fun while baking!
Variations
If you’re feeling adventurous or just want to mix things up, there are plenty of delightful variations you can try with this Hawaiian cake recipe! Each twist adds its own unique flavor and charm. Here are some ideas to inspire your creativity:
- Mixed Fruit Delight: Instead of just using crushed pineapple, why not add in some chopped mango or diced strawberries? The combination of tropical fruits will make each bite even more exciting!
- Coconut and Macadamia Nut: Add a half cup of chopped macadamia nuts to the batter for a delightful crunch that pairs perfectly with the coconut. It’ll give your cake that extra Hawaiian flair!
- Chocolate Drizzle: For the chocolate lovers out there, try drizzling some melted chocolate over the whipped cream topping. It adds a rich, decadent layer that complements the pineapple beautifully.
- Citrus Zing: Add some zest from a lemon or lime to the batter for a refreshing citrus kick. This brightens up the flavors and adds a lovely tang!
- Spiced Variation: For a warm twist, mix in a teaspoon of cinnamon or nutmeg to the batter. It’ll give your cake a cozy vibe, perfect for cooler days!
- Pineapple Coconut Layer Cake: If you’re feeling fancy, bake two layers instead of one! Stack them with whipped cream and fruit in between for a beautiful layered presentation.
- Almond Extract: Substitute the vanilla extract with almond extract for a nutty flavor twist. It adds a whole new dimension to your cake that’s simply divine.
The beauty of this Hawaiian cake is that it’s so versatile! Don’t hesitate to experiment with flavors and create your own signature twist. Happy baking!
Storage & Reheating Instructions
Alright, so you’ve made this fabulous Hawaiian cake with whipped cream, and now you’ve got some leftovers (if that ever happens!). Here’s how to store your delicious creation to keep it fresh for as long as possible.
First off, if you have any leftover cake—and let’s hope you do because it’s so good—you’ll want to store it in an airtight container. This will help keep it moist and prevent it from drying out. If you don’t have a container, you can cover the cake in plastic wrap, but I find an airtight container works best. Just make sure it’s completely cooled before you cover it up to avoid trapping any moisture inside!
You can keep the cake in the refrigerator for up to 5 days. Just remember, the whipped cream topping is best enjoyed fresh, so if you think you might have leftovers, consider adding the whipped cream only to the pieces you plan to eat right away. That way, the cake stays nice and fluffy!
If you find yourself with more cake than you can handle, you can also freeze it! Slice the cake into squares, then wrap each piece tightly in plastic wrap followed by aluminum foil. This will help prevent freezer burn and keep your cake tasting fresh. It can be frozen for up to 2 months. When you’re ready to enjoy a slice, just take it out of the freezer, unwrap it, and let it thaw in the refrigerator overnight. You can even pop it in the microwave for a few seconds for a quick warm-up, but be careful not to overdo it, or you might end up with a soggy cake!
So now you know how to store and reheat, allowing you to savor every tropical bite of this Hawaiian cake whenever you want. Enjoy your sweet treats, my friend!
Nutritional Information Section
Curious about what’s in this delicious Hawaiian cake? Here’s a breakdown of the typical nutritional values per serving, so you can enjoy your slice with a bit of knowledge!
- Serving Size: 1 piece
- Calories: 300
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Sugar: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
- Sodium: 150mg
These values are estimates based on the ingredients used, so they might vary a bit depending on what you choose. Enjoy your cake, and remember, it’s all about balance and treating yourself once in a while!
Share Your Experience
I’d absolutely love to hear about your adventures in making this Hawaiian cake with whipped cream! Did you try any fun variations or toppings? What did your friends and family think of this tropical delight? Whether it was a hit or you ran into a few bumps along the way, your stories are so valuable!
Feel free to drop a comment below with your thoughts, tips, or even photos of your beautiful cake creations. If you have any questions about the recipe or just want to chat about baking in general, I’m here for it! Let’s create a little community of cake lovers who can share ideas and inspiration. Happy baking, and I can’t wait to hear from you!
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Hawaiian Cake Recipe with Whipped Cream: 7 Easy Steps!
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Hawaiian cake topped with whipped cream.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- ½ cup vegetable oil
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh fruit for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, and shredded coconut.
- Add eggs, vegetable oil, crushed pineapple, and vanilla extract. Stir until combined.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- In another bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Spread the whipped cream over the cooled cake.
- Top with fresh fruit if desired.
- Cut into squares and serve.
Notes
- Make sure to drain the crushed pineapple well to avoid a soggy cake.
- Whip the cream just until soft peaks form to avoid over-whipping.
- You can substitute the fruit topping with nuts or chocolate shavings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: hawaiian cake recipe, whipped cream cake, pineapple cake
