I can never resist how this Hawaiian Wedding Cake turns a simple mix into a sweet pineapple coconut treat that feels party-ready. One bite and it’s like piña colada magic in cake form.

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I’m obsessed with this Easy Hawaiian Cake because it tastes like vacation without trying too hard. The crumb is soft, the flavor is bright, and that little hit of crushed pineapple makes every bite juicy in the best way.

I love how the coconut milk gives it that creamy island vibe, almost like a sliceable piña colada, but still cake. And honestly, I’m here for any dessert that feels fun, fruity, and a little messy on the plate.

But the real win? It’s sweet, tangy, and rich without being heavy.

Just the kind of cake I keep sneaking back for.

Ingredients

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Cake mix keeps it easy, soft, and honestly pretty foolproof.
Vanilla pudding mix makes the crumb extra moist and bakery-like.
Eggs give the cake structure, richness, and that tender bite.
Vegetable oil keeps everything soft, even after a day in the fridge.
Crushed pineapple adds juicy sweetness without making it feel too heavy.
Coconut milk brings creamy island flavor, and it’s not too loud.
Vanilla extract rounds things out with cozy, familiar sweetness.
Coconut extract is optional, but it really helps the tropical vibe pop.
Cream cheese makes the frosting tangy, smooth, and not just sugary.
Butter gives the frosting body, richness, and that classic homemade taste.
Powdered sugar sweetens everything up and makes the frosting fluffy.
Plus pineapple in the frosting keeps each bite bright and juicy.
Shredded coconut adds chewy texture and makes it look party-ready.
Basically, macadamias or pecans bring crunch if you’re feeling fancy.

Ingredient Quantities

1 (15.25 ounce) white or yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 large eggs

1/2 cup vegetable oil

1 cup crushed pineapple, drained

1/2 cup coconut milk

1 teaspoon vanilla extract

1/2 teaspoon coconut extract (optional but recommended)

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar, sifted

1 cup crushed pineapple, drained, for frosting

1 to 1 1/2 cups sweetened shredded coconut, divided

1/2 cup chopped macadamia nuts or pecans, optional

How to Make this

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1. Preheat oven to 350 F and grease and flour two 9 inch round cake pans or a 9×13 inch pan; set aside.

2. In a large bowl combine the cake mix and instant vanilla pudding mix; whisk briefly to blend.

3. Add the eggs, vegetable oil, 1 cup crushed pineapple drained, coconut milk, vanilla extract, and coconut extract if using; beat on medium speed until batter is smooth and well combined.

4. Pour batter evenly into prepared pans and smooth the tops.

5. Bake 25 to 35 minutes for rounds or 30 to 40 minutes for a 9×13, or until a toothpick inserted in the center comes out clean.

6. Allow cakes to cool in pans 10 minutes, then remove to wire racks and cool completely before frosting.

7. For the frosting, beat the softened cream cheese and softened butter until light and creamy, then gradually add the sifted powdered sugar until smooth and thick.

8. Fold in 1 cup crushed pineapple drained and 1/2 cup of the shredded coconut into the frosting, adjusting sweetness or texture with a little more powdered sugar if needed.

9. Assemble by stacking or placing the cooled cake on a serving plate, spread frosting over the top and sides, press the remaining 1/2 to 1 cup shredded coconut onto the sides and top, and sprinkle with chopped macadamia nuts or pecans if desired.

Equipment Needed

1. Oven
2. Two 9 inch round cake pans or one 9×13 inch pan
3. Large mixing bowls (one for batter, one for frosting)
4. Electric mixer or stand mixer with paddle and whisk attachments
5. Measuring cups and spoons
6. Whisk and rubber or silicone spatula
7. Fine mesh strainer or sieve and a colander for draining crushed pineapple
8. Wire cooling rack and an offset spatula or butter knife for frosting

FAQ

Can I use yellow cake mix instead of white?

Yes. Either white or yellow cake mix works; white gives a lighter flavor while yellow adds a slightly richer butter note.

Do I need to drain the pineapple completely?

Yes. Well drained pineapple prevents a soggy batter and frosting. Pat with paper towels if needed.

What if I do not have coconut extract?

You can omit it. The coconut milk and shredded coconut still give good coconut flavor, though the extract intensifies it.

Can I make this ahead and how should I store it?

You can bake and frost a day ahead. Store covered in the refrigerator up to 3 days. Bring to room temperature 30 minutes before serving for best texture.

Can I freeze the cake or frosting?

Yes. Freeze unfrosted layers wrapped tightly up to 2 months. Thaw overnight in the fridge before frosting. Frosted cake can be frozen for up to 1 month, wrapped well to prevent freezer burn.

How can I make the frosting less sweet or lighter?

Reduce powdered sugar by up to 1 cup and add a tablespoon of cream or milk to reach spreading consistency. For a lighter option, fold whipped cream into cooled cream cheese frosting just before serving.

Easy Hawaiian Cake Recipe Substitutions and Variations

Cake mix
- Homemade mix: 2 1/2 cups all purpose flour, 1 3/4 cups sugar, 3 teaspoons baking powder, 1/2 teaspoon salt; whisk and use as called for
- Gluten free cake mix of similar weight for a GF version
- Yellow or white angel food cake mix for a lighter texture
Instant vanilla pudding mix
- Cooked custard: 3 tablespoons cornstarch, 1/3 cup sugar, 2 cups milk, vanilla cooked until thick and cooled
- Vanilla pastry cream for richer flavor
- Instant coconut or vanilla pudding mix to change flavor profile
Coconut milk
- Full fat canned coconut cream diluted with water to match thickness
- Evaporated milk plus 1 teaspoon coconut extract for lighter coconut flavor
- Whole milk or buttermilk for less pronounced coconut taste and tender crumb
Cream cheese
- Mascarpone for a milder, creamier frosting
- Neufchâtel for lower fat with similar texture
- Thick strained Greek yogurt mixed with a bit of cream cheese for tang and reduced fat

Pro Tips

– Make sure the pineapple is very well drained and pat it dry with paper towels before adding it to the batter and frosting. Excess juice will make the batter too loose and can cause the frosting to become runny.

– Use room temperature eggs, cream cheese, and butter. They incorporate more smoothly, giving you a lighter batter and a creamier, lump free frosting that spreads easily.

– Toast half of the shredded coconut in a dry skillet over medium heat until golden and fragrant, then reserve it for garnish. The toasting boosts the coconut flavor and adds a pleasant texture contrast to the sweet frosting.

– Chill the assembled cake for 20 to 30 minutes before serving. That firms the frosting, makes slicing cleaner, and lets the flavors meld so each bite tastes more balanced.

Easy Hawaiian Cake Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I can never resist how this Hawaiian Wedding Cake turns a simple mix into a sweet pineapple coconut treat that feels party-ready. One bite and it’s like piña colada magic in cake form.

Servings

servings

Calories

655

kcal

Equipment: 1. Oven
2. Two 9 inch round cake pans or one 9×13 inch pan
3. Large mixing bowls (one for batter, one for frosting)
4. Electric mixer or stand mixer with paddle and whisk attachments
5. Measuring cups and spoons
6. Whisk and rubber or silicone spatula
7. Fine mesh strainer or sieve and a colander for draining crushed pineapple
8. Wire cooling rack and an offset spatula or butter knife for frosting

Ingredients

1 (15.25 ounce) white or yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 large eggs
1/2 cup vegetable oil
1 cup crushed pineapple, drained
1/2 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional but recommended)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 cup crushed pineapple, drained, for frosting
1 to 1 1/2 cups sweetened shredded coconut, divided
1/2 cup chopped macadamia nuts or pecans, optional

Directions

Preheat oven to 350 F and grease and flour two 9 inch round cake pans or a 9×13 inch pan; set aside.
In a large bowl combine the cake mix and instant vanilla pudding mix; whisk briefly to blend.
Add the eggs, vegetable oil, 1 cup crushed pineapple drained, coconut milk, vanilla extract, and coconut extract if using; beat on medium speed until batter is smooth and well combined.
Pour batter evenly into prepared pans and smooth the tops.
Bake 25 to 35 minutes for rounds or 30 to 40 minutes for a 9×13, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in pans 10 minutes, then remove to wire racks and cool completely before frosting.
For the frosting, beat the softened cream cheese and softened butter until light and creamy, then gradually add the sifted powdered sugar until smooth and thick.
Fold in 1 cup crushed pineapple drained and 1/2 cup of the shredded coconut into the frosting, adjusting sweetness or texture with a little more powdered sugar if needed.
Assemble by stacking or placing the cooled cake on a serving plate, spread frosting over the top and sides, press the remaining 1/2 to 1 cup shredded coconut onto the sides and top, and sprinkle with chopped macadamia nuts or pecans if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.