Hawaiian Cake Recipe

Take a tropical getaway with every bite of this moist and flavorful Hawaiian Cake, packed with sweet pineapple, juicy strawberries, and refreshing mint leaves.

A perfect blend of island flavors, this cake is sure to transport you to a sunny Hawaiian morning, no matter where you are.

Ingredients

• 1 cup (200g) unsalted butter, softened
• 3/4 cup (180g) granulated sugar
• 1/2 cup (120g) packed brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 3/4 cups (315g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) whole milk, at room temperature
• 1 cup (120g) diced fresh pineapple
• 1 cup (120g) diced fresh strawberries
• 1/2 cup (60g) chopped fresh mint leaves
• 1/2 cup (60g) toasted chopped pecans (optional)

Instructions

Preheat your oven to 350°F (180°C) and grease two 9-inch (23cm) round cake pans. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the packed brown sugar and continue beating until well combined.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat in the pure vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Beat just until combined.

Gently fold in the diced pineapple, strawberries, and mint leaves.

If using toasted pecans, fold them in at this stage as well. Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Once the cakes are completely cool, you can frost and decorate them as desired.

Notes

Use room temperature eggs and butter for a lighter cake. Don’t overmix the batter, as this can lead to a dense cake.

If you’re short on time, you can use canned pineapple and strawberries instead of fresh.

Avoid overfolding the batter, as this can cause the fruit to break down and the cake to become tough. Toasting the pecans brings out their flavor, so don’t skip this step if using.

The cakes can be baked ahead and frozen for up to 2 months.

Let them thaw at room temperature before frosting and decorating.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 350mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 5g