Oh my goodness, let me tell you about this Hawaiian cake with whipped cream! Every bite is like a tropical vacation on your plate. The sweet, moist layers of cake infused with coconut and pineapple are just heavenly. I remember making this for a family gathering, and it was gone in a flash—everyone kept raving about how light and refreshing it was! The whipped cream adds that perfect touch of creaminess and makes it feel like a special occasion. Trust me, once you slice into this cake and see those beautifully layered pieces, you’ll feel like a culinary rock star. It’s the kind of dessert that brings people together and creates sweet memories. So, let’s dive into the recipe that’ll have you dreaming of sandy beaches and sunny skies!

Ingredients List

To whip up this delightful Hawaiian cake with whipped cream, you’ll need a handful of simple but essential ingredients. Here’s what you’ll gather:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsweetened shredded coconut
• 1 cup crushed pineapple, drained (make sure to squeeze out excess juice)
• ½ cup vegetable oil
• 1 cup buttermilk
• 4 large eggs (room temperature for better mixing)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream (chilled for whipping)
• 2 tablespoons powdered sugar (for the whipped cream)
• ½ teaspoon vanilla extract (for the whipped cream)

Having everything prepped and measured will make your baking experience smooth and enjoyable!

How to Prepare the Hawaiian Cake Recipe with Whipped Cream

Prepping Your Kitchen

First things first—let’s get your kitchen ready for some serious baking! Preheat your oven to 350°F (175°C). While it warms up, grab two 9-inch round cake pans and grease them with a little vegetable oil or butter. Don’t forget to dust them with flour, tapping out the excess. This little step ensures your cakes slide right out without any fuss. Have your mixing bowls, a whisk, and a spatula handy—these will be your trusty tools for the job.

Making the Cake Batter

Now, let’s dive into creating that delicious batter! In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt until well combined. In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Here’s the key: when you combine the wet and dry ingredients, do it gradually. Gently fold in the wet mixture into the dry ingredients until just combined. You want to avoid overmixing, as that can lead to a dense cake. Once you’ve got a smooth batter, fold in the crushed pineapple, allowing those tropical flavors to shine through.

Baking the Cake

Time to bake! Divide the batter evenly between the prepared pans and smooth the tops with your spatula. Pop them in your preheated oven and let them bake for about 25-30 minutes. To check for doneness, insert a toothpick in the center; it should come out clean. Once they’re done, let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks. Allow them to cool completely before frosting—this is crucial for a beautiful finish!

Preparing the Whipped Cream

While the cakes are cooling, let’s whip up some heavenly whipped cream! In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium speed until soft peaks form. Remember, chilled tools work wonders here—so pop your bowl and beaters in the fridge beforehand. You want that cream to be light and fluffy, perfect for layering.

Assembling the Cake

Now comes the fun part—assembling your cake! Place one layer of the cooled cake on a serving platter, and generously spread a layer of whipped cream on top. Carefully place the second cake layer on top, and then frost the top and sides with the remaining whipped cream. For a beautiful finishing touch, sprinkle some extra shredded coconut or add pineapple slices on top. Your Hawaiian cake is now ready to impress!

Tips for Success

To really elevate your Hawaiian cake with whipped cream, consider adding chopped macadamia nuts for a delightful crunch and nutty flavor. You can also use fresh pineapple instead of canned; just be sure to finely chop it and squeeze out any excess juice for optimal moisture control. If you’re feeling adventurous, try incorporating a splash of coconut extract for an even stronger tropical vibe. And don’t forget, chilling your mixing bowl and beaters before whipping the cream makes a world of difference, resulting in fluffier peaks that are perfect for layering. Happy baking!

Variations of Hawaiian Cake

If you want to switch things up with your Hawaiian cake, the possibilities are endless! Try adding different fruits like mango or passion fruit for a unique twist that complements the coconut and pineapple flavors beautifully. You can also mix in warm spices like cinnamon or nutmeg to add depth to the cake’s flavor profile. For a fun texture, consider folding in chopped macadamia nuts or even toasted almonds. If you’re feeling adventurous, a layer of cream cheese frosting instead of whipped cream can add a tangy richness that pairs perfectly with the tropical notes. Get creative and make it your own!

Nutritional Information

When you indulge in a slice of this Hawaiian cake with whipped cream, here’s what you can expect nutritionally. Each slice contains approximately 350 calories, with about 18 grams of fat—10 of which are saturated. You’ll also find around 4 grams of protein and 42 grams of carbohydrates, including 22 grams of sugar. There’s a bit of sodium too, clocking in at around 180 milligrams. Keep in mind that these values are estimates based on the specific ingredients used, so they might vary slightly depending on the brands you choose. Enjoy every delicious bite, knowing you’re treating yourself to a delightful dessert!

FAQ Section

How should I store the Hawaiian cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. If the whipped cream starts to weep, it’s best consumed sooner rather than later.

Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and refrigerate. Frost with whipped cream on the day of serving for the best texture.

What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using.

Can I freeze this cake?
Yes, you can freeze the unfrosted cake layers. Wrap them well in plastic wrap and then in foil. Thaw in the fridge overnight before frosting.

What toppings go well with this cake?
Besides whipped cream, consider topping your cake with fresh fruit, toasted coconut, or even a drizzle of chocolate sauce for an extra indulgent treat!

Final Thoughts

I can’t wait for you to try this Hawaiian cake with whipped cream! It’s such a fun and tropical delight that’s sure to bring a smile to anyone’s face. I’d love to hear how your baking adventure goes—don’t be shy! Share your experiences, any variations you tried, or even your favorite moments while making it. After all, the best part of cooking is sharing those sweet memories with others. So grab your ingredients, get baking, and let the flavors transport you to a sunny paradise!

Hawaiian Cake Recipe with Whipped Cream: 7 Steps to Bliss

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• Author: Julia marin
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Hawaiian cake with whipped cream is a delightful dessert that features tropical flavors and a moist texture.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsweetened shredded coconut
• 1 cup crushed pineapple, drained
• ½ cup vegetable oil
• 1 cup buttermilk
• 4 large eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract (for whipped cream)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, coconut, baking powder, baking soda, and salt.
3. In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the crushed pineapple.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. To prepare the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
10. Once cakes are cooled, layer one cake with whipped cream and top with the second cake. Frost the top and sides with remaining whipped cream.
11. Decorate with additional shredded coconut or pineapple slices if desired.

Notes

• For added flavor, consider incorporating macadamia nuts.
• Use fresh pineapple for a brighter taste.
• Chill the mixing bowl and beaters before whipping cream for better results.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 22g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 85mg

Keywords: Hawaiian cake recipe with whipped cream, tropical cake, dessert recipe