Hawaiian Cake

Alright, let me tell you something honest—this Hawaiian Cake? It’s pure joy on a plate.

I’m not talking about some fancy, over-the-top dessert that takes half a day to make or requires ingredients you can’t pronounce.

This cake is the real deal. It’s the kind of thing you make when you want something fruity, fluffy, creamy, and just sweet enough to make you close your eyes on the first bite.

It reminds me of summers spent near open windows, the smell of something baking in the oven, and sneaking a cherry before it made it to the top of the cake.

What I love most is how easy it is to make. No weird steps. No stress. Just simple ingredients, a light sponge base, some juicy fruit, a cloud of whipped cream, a sprinkle of toasted coconut, and a cherry on top—literally.

It looks like something from a bakery window, but you made it yourself, and that’s the best part.

If you’re into desserts that don’t feel heavy but still taste like something special—this is it. It’s the kind of cake people ask about when they try it.

The kind they remember. And if you’re like me, you’ll make it once, then again, and again… because it just works.

Hawaiian Cake Recipe

Ingredients

For the Sponge Cake:

1 ½ cups (190 g) all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp fine salt
3 large eggs (room temperature)
¾ cup (150 g) granulated sugar
½ cup (120 ml) neutral vegetable oil (like sunflower or canola)
½ cup (120 ml) pineapple juice (from the fruit can or fresh)
1 tsp pure vanilla extract
½ tsp almond extract (optional but enhances the tropical aroma)
Zest of 1 small orange (fine grated)

For the Fruit Layer:

¾ cup canned mandarin oranges (drained)
½ cup canned pineapple tidbits (drained, reserve juice for the cake)
½ cup maraschino cherries (cut in halves or thirds, drained on paper towel)
¼ cup finely diced kiwi (peeled, optional but adds authentic touch)

For the Whipped Topping:

2 cups cold heavy whipping cream (minimum 35% fat)
¼ cup powdered sugar
½ tsp vanilla extract

For Decoration:

¼ cup sweetened shredded coconut or coconut flakes (lightly toasted)
12 maraschino cherries with stems (well-drained)

Instructions

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan lightly with oil and line the bottom with parchment paper (optional but recommended for clean edges).
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat eggs and sugar using a hand or stand mixer for about 2–3 minutes until light and fluffy.
Gradually mix in the oil, pineapple juice, vanilla, almond extract, and orange zest.
Gently fold in the dry ingredients just until no flour pockets remain. Do not overmix.
Pour the batter into the prepared pan and tap it lightly to remove air bubbles.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan.
Once the cake is cool, use a skewer or toothpick to poke shallow holes all over the top (this helps the fruit juices absorb slightly).
Evenly distribute the drained mandarin oranges, pineapple tidbits, cherry pieces, and kiwi across the top of the cake.
Gently press them into the surface without mashing them.
In a chilled mixing bowl, whip the cold cream until soft peaks form.
Add powdered sugar and vanilla, then continue whipping until stiff peaks hold.
Spread the whipped cream evenly over the fruit layer using an offset spatula or back of a spoon.
Smooth the top cleanly, creating a flat surface.
Sprinkle toasted coconut flakes evenly over the whipped topping.
Add a swirl of cream in the center of each piece using a piping bag (optional).
Place one maraschino cherry with stem on each piece or at center of cake before serving.
Chill the cake for at least 2 hours before serving. This helps set the layers and enhances the flavor.

How Do You Make a Moist Hawaiian Cake From Scratch?

Use these tips to bake a perfectly moist Hawaiian cake:

Use Crushed Pineapple with Juice: keep the juice in the batter to lock in moisture.
Add Mashed Bananas: gives a soft, rich texture and sweet tropical taste.
Swap Regular Milk with Coconut Milk: adds creaminess and a tropical kick.
Add Instant Vanilla Pudding Mix: helps retain moisture and improves softness.
Don’t Overmix the Batter: mix just enough to combine, or the cake will be tough.
Bake Until Just Done: overbaking dries the cake; check with a toothpick early.

Can I Use Whipped Cream Instead Of Frosting On Hawaiian Cake?

Yes, whipped cream is a great topping:

Lighter Than Traditional Frosting: perfect for a refreshing finish.
Add Vanilla or Sugar for Flavor: keeps it sweet and simple.
Use Stabilized Whipped Cream: helps it hold shape longer.

Is Hawaiian Cake The Same As Pineapple Cake?

No, they are different cakes:

Hawaiian Cake: includes pineapple, coconut, banana, and sometimes nuts.
Pineapple Cake: focuses only on pineapple as the main flavor.

Can I Make Hawaiian Cake Without Coconut?

Yes, you can skip coconut:

Omit Shredded Coconut and Coconut Milk: the cake will still taste tropical.
Use Extra Pineapple or Banana Instead: for flavor and texture.

How Long Does Hawaiian Cake Last In The Fridge?

Keep your cake fresh with proper storage:

Lasts for 4 to 5 Days: store in an airtight container.
Let It Warm Before Serving: it tastes better at room temperature.

Do I Need To Toast The Coconut For Hawaiian Cake?

Toasting is optional but adds flavor:

Brings Out a Nutty Taste: toasted coconut has deeper flavor.
Adds Crunch: perfect for toppings or fillings.
Toast in Oven or Pan: watch closely to avoid burning.

Can I Use Boxed Cake Mix For Hawaiian Cake?

Yes, it’s a simple shortcut:

Start with Yellow or White Cake Mix: then add tropical extras.
Mix in Crushed Pineapple and Mashed Bananas: to boost flavor.
Swap Water with Coconut Milk: for a richer taste.
Add Chopped Nuts or Shredded Coconut: if desired.

Can I Make Hawaiian Cake In Advance?

Yes, it’s great for prepping ahead:

Bake 1 to 2 Days Early: store covered in the fridge.
Add Frosting Later: apply it on the day you serve for freshness.

How Do I Stop The Fruit From Sinking In Hawaiian Cake?

Keep your fruits from sinking with these tips:

Coat Fruits in Flour: lightly toss fruits before adding to batter.
Add Them Last: fold gently into the batter just before baking.
Use a Thicker Batter: it holds fruits better during baking.

Is Hawaiian Cake Supposed To Be Dense Or Fluffy?

It’s meant to be moist and slightly dense:

Not Light Like a Sponge Cake: the fruits and bananas make it heavier.
Soft and Tender Texture: moist but not dry or crumbly.

Can I Make a Layered Version Of Hawaiian Cake?

Yes, Hawaiian cake works well as a layered dessert:

Bake in Round Pans: divide batter evenly for layers.
Cool Completely Before Stacking: to keep layers stable.
Use Cream Cheese or Fruit Filling Between Layers: adds flavor and moisture.

Is Hawaiian Cake Gluten-Free?

It’s not gluten-free unless you make it so:

Use Gluten-Free All-Purpose Flour: as a direct substitute.
Check Labels on Baking Powder and Mix-ins: make sure everything is gluten-free.

Can Hawaiian Cake Be Frozen?

Yes, Hawaiian cake freezes well:

Wrap the Cake Tightly: use plastic wrap and foil for protection.
Freeze Up to 3 Months (Unfrosted): for best quality and flavor.
Thaw in the Fridge Overnight: or at room temperature before serving.