Well-
flavorful recipes perfected over time
Hawaiian Cake
Ingredients:
2 boxes Yellow Cake Mix
Eggs
Butter (softened)
Milk
1 (16 oz) can Crushed Pineapple
1 package Coconut Flakes
2 containers Whipped Cream (thawed)
1/2 tsp. Vanilla Flavoring
1/2 tsp. Almond Flavoring
Red and Green Food Coloring
Gum Drop Candies (optional)
1 additional can of Crushed Pineapple (optional)*
* Note: For extra pineapple flavor, add a can of pineapple to the Whipped Cream used to frost the cake, in addition to adding pineapple to the inner layer.
Directions:
Prepare yellow cake mix according to the directions on the package, except use butter
instead of oil and use milk instead of water. Pour into 3 round cake pans that have
been greased and floured. Bake at 350 degrees until toothpick inserted in the middle
comes out clean (about 30-
Chill cakes for several hours (for best results freeze overnight).
Remove fully chilled cakes from cake pans and use a large serrated knife to cut off the top of each cake to even out the surface.
Pour contents of pineapple can(s) in a strainer. Use a spoon to stir the pineapple to help it strain off as much of its juice as possible.
In a medium mixing bowl combine: 1 can of strained pineapple, 1/2 a container Whipped Cream, 1/2 tsp. Vanilla Flavoring, and a few drops of green food coloring. Mix together and spread over one of the round cakes as the first layer of filling. Place another round cake on top of this pineapple layer.
In another medium mixing bowl combine: 2 cups coconut, 1/2 a container Whipped Cream, 1/2 tsp. Almond Flavoring, and a few drops of red food coloring. Mix together and spread over the cake as the next layer of filling. Place the third round cake on top of this coconut layer.
Frost with Whipped Cream (can add strained, crushed pineapple to the Whipped Cream frosting if desired).
Top is roasted coconut and decorate with gum drops that have been rolled out and shaped like flowers.
