I’ve never been to Hawaii, but, it is definitely on my bucket list. How could it NOT be?! On #NationalHawaiiDay, what better way to celebrate than with a “taste of the islands”….my delicious Hawaiian Sheet Cake.
I have very vivid memories of my Grandpa telling me how sweet and delicious the pineapples tasted when he and my Grandma vacationed there…and how he loved that he could eat them every day!
This Hawaiian Sheet Cake recipe was created with him in mind…capturing the flavors he loved while in Hawaii. I could almost see the beach and taste those pineapples when he described it to me. Add in the toasted coconut and pecans and you have the perfect sweet ending to your summer dinner.
Each piece is a little slice of paradise. I hope you enjoy!
Hawaiian Sheet Cake
- 2 cups flour
- 2 cups sugar
- 2 eggs
- 2 tsp baking soda
- 2 tsp salt
- 1 tsp vanilla
- 1 (20-oz) can crushed pineapple, undrained
- 8 oz cream cheese, softened
- 1/2 cup butter, room temperature
- 3-3/4 cup powdered sugar
- 1 tsp vanilla
- 1 cup toasted shredded coconut
- 2/3 cup chopped pecans
- To make the cake, preheat the oven to 350°F. In a large bowl, combine all the ingredients for the cake and mix well. Pour the mixture into a jelly roll baking pan and bake for 35 minutes or until done. Let cool.
- To toast the coconut, cook it in a large skillet over medium heat, stirring frequently, until the flakes are mostly golden brown. (Careful: if the coconut is sweetened, it will brown faster!)
- To make the cream cheese frosting, combine the cream cheese, butter, powdered sugar, and vanilla in a mixing bowl and beat with a mixer until smooth. Spread the frosting over the cooled cake and garnish with toasted coconut and chopped pecans. If possible, refrigerate for a few hours before serving so that the frosting can firm.
Aloha and Mahalo from my home to yours,