Hawaiian Wedding Cake


This was inspired by my Grammy’s signature “Hawaiian Wedding Cake” that she would make for my mom every year on her birthday. Knowing I had a lot to live up to, I tried my own version when my mom came up for a visit. The verdict was….she LOVED it!

It turned out to be a delightful grain free treat perfect for any special occasion and sure to please any audience. How could it not be with so many favorite things: coconut, pineapple, nuts and cream?!

For cake:

8 eggs
1/2 cup raw honey
1 20oz can pineapple in 100% juice, drained (reserve juice)
2 Tbs pure vanilla extract
1/4 cup reserved pineapple juice
1/3 cup coconut oil, melted
1/2 cup coconut flour
1 1/2 cups unsweetened coconut
1 cup finely chopped nuts (I prefer combo of walnuts/pecans)
1 tsp baking soda
1 tsp sea salt

Preheat oven to 350. Combine all ingredients in large food processor or standing mixer until a nice batter forms. Liberally grease 2x 9in cake pans or 1 9×13 pan with coconut oil. Distribute batter accordingly. Bake for 35-40 minutes until cake tester or toothpick comes out clean. Let cool on counter. Remove from pans and refrigerate between pieces of parchment paper until you are ready to frost.

For frosting:
8oz full fat cream cheese

2 cups heavy whipping cream
1 Tbsp pure vanilla extract
1/2 cup reserved pineapple juice

Combine all ingredients in standing mixer and whip on med-high speed until thick and fluffy. Frost cake as you wish once cakes have cooled. There will be plenty of frosting leftover depending on how you decorate!
Decorating ideas:

Use nuts to form a pretty design or top with pineapple chunks, crushed pineapple, or lightly toasted unsweetened coconut.

If you need something a little faster, try cupcakes! The above recipe makes about 18 yummy cupcakes!



15 comments on “Hawaiian Wedding Cake”

  1. Heather, this looks amazing! I’m going to have to try this…although it won’t be for a while. I made full fat Buckeyes for a party Matt went to this weekend and am in need of a detox after eating “a few” =).


    1. Thanks, Erica! When you make it, let me know how it turns out!
      As for the buckeyes, it’s all about 80/20! No one is perfect and life is just too short not to indulge every once in a while.
      Take care,


      1. I decided to do the cake at 350, since most cakes are baked at this temperature, that I have baked anyway. It turned out great! The pineapple makes the cake moist. I was so excited to find a recipe that reflected almost the same cake I had to make for my boyfriend’s birthday with wheat flour. Our 4 yr old daughter decided he must have a Hawaiian Luau birthday party. It was a great addition so I could partake in the cake eating as well! Thank you!


  2. Salutations Heather, I am making your cake right now. So far the raw batter tastes amazing:) I don’t know if you’ll repy in time for this to matter, but does the cream cheese need to be at room temp or kept cold?


      1. Hi Jennifer! I hope it turned out well! If I remember to put the cream cheese out ahead of time, it creams a bit easier but it’s not necessary!


  3. When I saw how beautiful your cake looked I thought this is going to be a tough one to make. But when I saw your recipe it wasn’t that complicated. I can’t wait to surprise my mom as well!


    1. Great to hear, Rose! The batter is quick and easy, and decorating with the whipped cream cheese icing is very forgiving. Let us know how it turns out for you!


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