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How to Make Hawaiian Frosted Cake - A Step-by-Step Guide

When it comes to the alluring flavors of the Hawaiian Islands, few treats can rival the delightful combination of tropical fruits and creamy frostings found in a Hawaiian Frosted Cake. This decadent dessert is a staple at luaus and beachside celebrations, and for good reason. Its moist, tender layers of cake are infused with the bright, tangy sweetness of pineapple, and the creamy frosting is made with a hint of coconut to transport the eater to a paradise of flavors.

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Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1 cup water
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 (3.5 ounce) package instant coconut cream pudding mix
  • 1 tablespoon rum-flavored extract
  • 1 (8 ounce) can crushed pineapple, undrained
  • 2 tablespoons flaked coconut
  • 1 (3.5 ounce) package instant coconut cream pudding mix
  • ½ cup milk
  • 1 (8 ounce) container extra-creamy frozen whipped topping, thawed
  • ¼ cup flaked coconut
  • 1 tablespoon coconut extract
  • 1 teaspoon rum-flavored extract

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 20 mins
  • Servings: 10
  • Yield: 1 9x13-inch cake

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray, or butter the pan well and coat inside with flour to prevent sticking.
  • Beat the cake mix, water, eggs, vegetable oil, 1 package of coconut cream pudding mix, and 1 tablespoon of rum extract in a bowl with an electric mixer until smooth, about 2 minutes. Gently fold in the crushed pineapple. Pour the batter into the prepared baking pan.
  • Bake in the preheated oven until the cake has risen, turned golden brown, and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool the cake to room temperature in the pan on a wire rack, about 30 minutes.
  • While the cake is baking, spread 2 tablespoons of flaked coconut onto a baking sheet, and bake in the preheated oven until lightly toasted, about 10 minutes. Remove the coconut, allow to cool, and set aside.
  • To make frosting, whisk 1 package coconut cream pudding mix with milk until the mixture turns thick and creamy, about 2 minutes. Gently fold in the whipped topping, 1/4 cup flaked coconut, coconut extract, and 1 teaspoon of rum extract. Frost the cake, and sprinkle toasted coconut on top. Keep refrigerated.

    • Nutrition

    482 cal.

    • Total Fat: 21g
    • Saturated Fat: 9g
    • Cholesterol: 57mg
    • Sodium: 593mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 2g
    • Total Sugars: 51g
    • Protein: 5g
    • Vitamin C: 2mg
    • Calcium: 126mg
    • Iron: 1mg
    • Potassium: 158mg

    Categories

    Baking recipes
    Dessert recipes
    Cake recipes
    Hawaiian recipes
    Frosting recipes