Ingredients
Equipment
Method
- Start by preheating your oven to 350°F. This step is crucial as it ensures your cake bakes evenly. While the oven warms, prepare your cake pans by greasing them and dusting with flour. This will prevent sticking and make for an easier release once baked.
- In a large mixing bowl, cream together 8 ounces butter, 5 eggs, and 2 cups sugar. Blend them until the mixture is light and fluffy. This process incorporates air, which is key to a light cake texture. You'll notice the color turning pale and the volume increasing.
- Next, add 1 cup milk to the creamed mixture and mix until well combined. The milk adds moisture, making the cake rich and tender. Take a moment to enjoy the creamy aroma that begins to fill your kitchen.
- In a separate bowl, combine 14 ounces graham cracker crumbs, 1 teaspoon baking soda, and 1 teaspoon baking powder. This mixture will help bring structure and texture to your cake. Stir them together until evenly mixed.
- Gradually add the graham cracker mixture to the wet ingredients, stirring gently to combine. You want to ensure everything is blended without overmixing, which can lead to a dense cake.
- Now it’s time to fold in 3/4 cup chopped pecans and 8 ounces flaked coconut. These ingredients add delightful texture and flavor, so be gentle when folding them in to maintain the cake’s lightness.
- Once the batter is well combined, divide it equally among the three prepared pans. Use a spatula to smooth the tops for even baking. This ensures that each layer bakes evenly, leading to a beautiful cake.
- Place the pans in the preheated oven and bake for 30 to 35 minutes. You’ll know the cake is done when a toothpick inserted in the center comes out clean. Keep an eye on the color; it should be a lovely golden hue.
- After baking, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is important as it prevents sogginess.
- While the cakes are cooling, you can prepare the frosting. In a mixing bowl, combine 1 pound confectioners’ sugar and the well-drained 20 ounces canned crushed pineapple. Beat until well mixed, creating a creamy frosting with a tropical twist.
- Finally, frost the cooled cake layers generously with your frosting. Stack them atop each other, and don’t forget to add extra frosting on top for a gorgeous finish. Serve the delicious Hawaiian Cake at your next gathering, and watch it disappear!
Notes
To keep your Hawaiian Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need it to last longer, consider refrigerating it.
Yes, you can freeze the cake! Wrap it tightly in plastic wrap, then foil, to preserve its freshness. Thaw in the refrigerator before serving.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Cut the cake into generous slices to serve. It’s great for sharing, especially at gatherings.
Consider decorating your Hawaiian Cake with fresh fruit slices or extra coconut flakes for an added tropical touch.