Straightforward Hawaiian Cake – CopyKat Recipes

Hawaiian Cake is an unbelievable dessert! This moist and flavorful layer cake with graham cracker crumbs, coconut, pecans, and pineapple buttercream frosting is ideal for a potluck, birthday, Christmas, Thanksgiving, or Easter vacation dessert.

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What Makes This Hawaiian Cake So Distinctive? 

This can be a fascinating recipe for a kind of cake that you simply don’t see a lot of as of late. Don’t confuse this Hawaiian Cake with different desserts which have “Hawaiian” of their names.

These recipes have a tendency to make use of yellow cake combine for his or her cake batter, however this primarily makes use of graham cracker crumbs. Though graham cracker-based desserts are not in style, they have been as soon as comparatively widespread, particularly earlier than cake mixes have been broadly accessible.

Give this Hawaiian Cake recipe a strive, not simply because it’s one thing totally different, however as a result of it’s so tasty. 

What Makes This Recipe The Finest Graham Cracker Crumb Cake

Though yow will discover recipes for a number of graham cracker crumb desserts floating round on-line, this decades-old household recipe contains tropical components that don’t seem in different variations.

The pineapple frosting provides much-needed acidity that helps steadiness sweetness, whereas the flaked coconut offers texture. A Hawaiian pineapple coconut cake is right for a household gathering or to impress vacation company with one thing they in all probability by no means had earlier than. 

Substances For Hawaiian Pineapple Cake

To make the graham cracker cake base, you’ll want:

• Unsalted butter
• Eggs
• White sugar
• Milk
• Graham crackers
• Baking soda
• Baking powder
• AP flour
• Pecans, chopped
• Coconut, flaked

When you can’t discover flaked coconut, you should use shredded coconut as an alternative. 

To make the frosting for the graham cracker layer cake, you’ll want:

• Unsalted butter
• Powdered sugar
• Crushed pineapple, canned

How To Make This Hawaiian Cake Recipe

To bake the graham cracker cake base:

1. Preheat the oven to 350°F.
2. Take the butter from the fridge and let it come as much as room temperature.
3. Place 5 or 6 graham crackers at a time right into a plastic bag and crush them into small crumbs. You should use a rolling pin, meat tenderizer, or the underside of a heavy glass measuring cup. Repeat as wanted.
4. Grease the inside of the three 8-inch cake pans with butter. Sprinkle a light-weight dusting of sifted all-purpose flour on the within of the pans to assist forestall the cake from sticking.
5. Add the remainder of the softened butter and sugar to the massive bowl of a stand mixer with a paddle attachment. In case your stand mixer has a paddle attachment with an integrated silicone scraper, use it. In any other case, you have to to cease the mixer once in a while to scrape down the perimeters with a silicone spatula.
6. Combine the butter and sugar on MEDIUM velocity for about 30 seconds after which slowly ramp up the velocity of the mixer to HIGH.
7. Proceed to cream the butter till it’s ethereal and lightweight in colour.
8. Cut back the velocity of the mixer to MEDIUM. Add the eggs one by one to the bowl with the mixer operating. 

9. Stir collectively the graham cracker crumbs, baking soda, and baking powder in a mixing bowl.
10. Cut back the mixer to LOW. In levels, alternate between including the milk and graham cracker combination to the bowl of the mixer.

11. Add the crushed pecans and coconuts to the batter and blend till evenly distributed. 

12. Break up the cake batter between the three cake pans and bake for 30 to 35 minutes. To test whether or not the cake is prepared, stick a toothpick in the course of every cake. You’ll be able to take away the cake when the toothpick comes out clear.

13. Let the desserts cool within the pans till you may deal with them with out burning your palms; about 8 minutes. Flip the desserts out onto a wire rack and allow them to cool to room temperature. 

To arrange the pineapple frosting:

1. Drain the crushed pineapple.
2. Add the butter and powdered sugar to a clear stand mixer bowl, 
3. Combine with a paddle attachment on MEDIUM after which slowly improve the velocity to HIGH till the butter combination is gentle and ethereal. 
4. Cut back the mixer velocity to MEDIUM and add the drained crushed pineapple. Combine nicely. 

To assemble the cake: 

1. If in case you have time, wrap the room-temperature desserts in plastic and stick them within the fridge for an hour or two to make trimming simpler. When you don’t have the time, it’s okay. 
2. Rigorously lower off any dome that fashioned on the highest of your desserts with a serrated knife. Attempt to preserve the thickness of the desserts as whilst potential. 
3. Unfold a skinny layer of frosting on high of every trimmed cake and stack. 
4. Unfold one other skinny layer on the perimeters. Pop the cake within the fridge for about ten minutes to permit the crumb layer to set and shield the cake from tearing when making use of the thicker last layer of frosting. 
5. Take away the cake from the fridge and canopy the highest of the cake with a thick, even layer of frosting. 
6. Garnish with additional flaked coconut, if desired. Slice and serve.

What You Can Serve With This Graham Cracker Layer Cake 

Serve with espresso, tea, or a chilly glass of milk. A pleasant glass of darkish rum wouldn’t be misplaced, both. 

How To Retailer a Hawaiian Pineapple Coconut Cake

Hawaiian pineapple cake will final for as much as 5 days within the fridge. Frivolously cowl the cake with plastic wrap or retailer it inside a cake saver.

The butter-based frosting doesn’t freeze nicely. You’ll be able to bake the cake layers upfront and preserve them within the freezer. Remember to allow them to cool fully then wrap them with a layer of plastic wrap then aluminum foil. Freeze for as much as 3 months. Thaw on the counter or within the fridge and put together the frosting whereas it’s thawing.

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Supply Neighbor. Independence, MO. 1969.

Hawaiian Cake

This Hawaiian Cake with Pineapple Frosting is a scrumptious and wealthy cake made with graham cracker crumbs, coconut, and pecans.

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Course: Dessert

Delicacies: American

Key phrase: Cake Recipes, Hawaiian Cake

Prep Time: 10 minutes

Cook dinner Time: 35 minutes

Whole Time: 45 minutes

Servings: 12

Energy: 898kcal

Substances

Cake Substances

• 8 ounces butter
• 5 eggs
• 2 cups sugar
• 1 cup milk
• 13 3/4 ounces graham cracker crumbs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cup chopped pecans
• 8 ounces flaked coconut

Frosting

• 8 ounces butter softened
• 1 pound powdered sugar
• 1 20-ounce can crushed pineapple nicely drained (massive can)

Directions

Cake

• Preheat oven to 350°F. Grease and flour three 8-inch cake pans.

• Cream butter, eggs, and sugar.

• Add milk, graham cracker crumbs, baking soda, and baking powder. Combine nicely.

• Add nuts and coconut.

• Bake for 30 to 35 minutes.

Diet

Energy: 898kcal | Carbohydrates: 102g | Protein: 7g | Fats: 53g | Saturated Fats: 32g | Ldl cholesterol: 151mg | Sodium: 622mg | Potassium: 283mg | Fiber: 4g | Sugar: 80g | Vitamin A: 1075IU | Vitamin C: 0.3mg | Calcium: 93mg | Iron: 2.6mg