HAWAIIAN SUNSET CAKE
This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.
Nutrition Facts : Calories 548 calories, Fat 23g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 384mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
HAWAIIAN GUAVA CAKE
Now considered a classic Hawaiian dessert, guava cake was created at Dee Lite Bakery in Honolulu, where it became widely popular. This version is adapted from blogger Alana Kysar's "Aloha Kitchen: Recipes From Hawai'i," a cookbook of traditional Hawaiian dishes. Outside of Hawaii and California, pink guava concentrate can be tough to find, but you can also use white guava concentrate or 100 percent guava juice. (If using juice, you'll need to reduce it; see Tip below.) To mimic that lovely pink color, add a few drops of red food coloring. If you don't, the cake will still taste like guava, but will look more like a vanilla cake.
Provided by Kiera Wright-Ruiz
Categories cakes, dessert
Time 50m
Yield One 9-by-13 cake (about 24 servings)
Number Of Ingredients 17
Steps:
- Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
- Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
- In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
- Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
- Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
- Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
- Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
- Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 160 milligrams, Sugar 18 grams, TransFat 0 grams
HAWAIIAN CAKE
Estella Traeger of Milwaukee, Wisconsin dresses up a boxed yellow cake mix with pineapple, coconut and a delightful blend of instant pudding, cream cheese and whipped topping. "This is a favorite dessert that suits any occasion. Try it once and you're sure to make it again," she promises.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.
Nutrition Facts : Calories 316 calories, Fat 14g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 315mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
HAWAIIAN LEI WEDDING CAKE
Steps:
- For the butter cake: Preheat the oven to 350 degrees F. Grease three 12-inch round cake pans, three 8-inch round cake pans and three 6-inch round cake pans with butter and line with parchment. Set aside.
- In 2 batches, using half of the ingredients for each batch (see Cook's Note), whisk together the milk, vanilla and egg whites in a bowl and set aside. Mix the cake flour, granulated sugar, baking powder and salt in the bowl of stand mixer. Add the butter cubes and continue beating on low for 1 to 2 minutes. Add about half of the milk mixture and beat at medium speed for 1 1/2 minutes. Add the remaining milk mixture and beat for about 1 minute.
- Pour the batter into the prepared pans and bake until the cakes are light golden brown and bounce back when lightly pressed in the center, 12 to 15 minutes for the 6-inch pans, 15 to 20 minutes for the 8-inch pans and 25 to 30 minutes for the 12-inch pans. Let the cakes cool for about 5 minutes in the pans, then remove to a wire rack to cool completely before assembling, 25 to 30 minutes.
- For the coconut-rum syrup: Combine the cream of coconut and rum in a small saucepan and bring to a simmer. Remove from the heat and let cool to room temperature.
- For the passionfruit buttercream: Cream together the powdered sugar, butter, passionfruit puree and salt in the bowl of a stand mixer. Continue beating until thick and creamy.
- For the American buttercream: Cream together the powdered sugar, butter, cream cheese, heavy cream and salt in the bowl of a stand mixer. Continue beating until thick and creamy.
- For the gum paste flowers: Lightly sprinkle cornstarch on a wood board and roll the gum paste out very thinly. Using a flower cutter, cut out flower shapes. Place the flowers in the cups of a mini muffin tin that has been lightly dusted with cornstarch. Let dry for at least 2 hours or overnight.
- Mix each gel food color with about 1 tablespoon of vodka until the desired color is achieved. Paint the dry flowers with the food-coloring paint, then let dry completely.
- Cake Assembly:
- For the 12-inch tier: Using a pastry brush, lightly brush the top of one 12-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible.
- For the 8-inch tier: Using a pastry brush, lightly brush the top of one 8-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible.
- For the 6-inch tier: Using a pastry brush, lightly brush the top of one 6-inch layer with the coconut-rum syrup. Spread the first layer with enough passionfruit buttercream to achieve a thickness of about 1/2 inch. Top with a second cake layer and repeat with the coconut-rum syrup and passionfruit buttercream. Top with the third layer and brush with the syrup. Stabilize the tier with straws or dowels. Refrigerate for at least 1 hour or longer if possible.
- Once the cakes are chilled, crumb-coat each tier with the American buttercream frosting. Chill each tier for at least 1 hour. After chilling, apply a final coating of the American buttercream frosting using a decorative technique or by completely smoothing the top and sides of the cakes. Chill the completely frosted tiers again.
- Place the 12-inch tier on a 14-inch cake drum. Gently place and center the 8-inch tier on top of the 12-inch tier. Repeat with the 6-inch tier. Using more buttercream placed in a pastry bag with a round number 10 tip, pipe a decorative bead border along the bottom of each tier.
- Once the cake is assembled, use buttercream frosting to affix the gum paste flowers to the cake in a cascading arrangement (or as desired).
BIG-BATCH HAWAIIAN SURPRISE CAKE
My mother's popular and loved recipe. This is a great cake to serve at celebratory events. It's easy to make, decadent, and loved by everyone. It is the perfect blend of moist cake with a custard-style topping, covered with whipped topping.
Provided by myvallie
Time 1h15m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 11x15-inch pan.
- Mix cake mix, water, oil, and eggs in a large bowl with a mixer on medium speed until smooth. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes.
- While the cake is baking, whisk cold milk and pudding mix together in a bowl for 2 minutes. Let thicken for 5 minutes. Add cream cheese and beat with a blender on medium speed until creamy. Mix in pineapple. Refrigerate fruit-pudding mixture until needed.
- Remove cake from the oven and allow to cool completely, 30 to 40 minutes.
- Spread chilled fruit-pudding mixture over the cooled cake, then layer with whipped topping. Sprinkle with toasted coconut.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 24.6 g, Cholesterol 35.5 mg, Fat 14.4 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 6.8 g, Sodium 221.4 mg, Sugar 15.6 g
HAWAIIAN CAKE
This is a moist and unusual cake. Great for summer.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 10 inch tube pan.
- Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour and 30 minutes.
Nutrition Facts : Calories 565.7 calories, Carbohydrate 66.1 g, Cholesterol 105.4 mg, Fat 32.5 g, Fiber 2.7 g, Protein 6 g, SaturatedFat 16.4 g, Sodium 643.6 mg, Sugar 48.5 g
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- Prepare cake mix according to package directions, using the reserved pineapple juice and water for the liquid called for in the directions. Bake at 350° F. for about 35 minutes in a greased and floured 15 x 10 x 1 inch jelly roll (I used a 9-/12 x 13 pan). Cool in pan, set aside.
- In a large bowl blend together cream cheese, pudding mix and milk until smooth. Fold in drained pineapple and spread over top of cake. Cover with whipped topping and sprinkle with nuts and coconut. Refrigerate.
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