- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 2 eggs
- 1 can (20 oz) crushed pineapple with juice
- 1 cup chopped pecans or walnuts
- 1 cup sweetened shredded coconut
- 1 cup butter, melted
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large mixing bowl, whisk together the flour, white sugar, and baking soda.
- Add the eggs and crushed pineapple with juice, and mix well.
- Fold in the chopped nuts and shredded coconut.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, make the cream cheese frosting. In a separate bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
- When the cake is done, remove it from the oven and let it cool completely in the pan.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Slice and serve the Hawaiian wedding cake, and enjoy!
Note: This cake can be stored in the refrigerator for up to 5 days. If desired, you can also add maraschino cherries to the top for extra decoration.