Best Royal Hawaiian Cake Recipes

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ROYAL HAWAIIAN WEDDING CAKE



Royal Hawaiian Wedding Cake image

Got this recipe off the internet when I did a Luau for my daughter's birthday. Moist and delicious--hands down the best cake I have ever had. Wow! Very impressive looking as well.

Provided by Susan K

Categories     Dessert

Time 1h30m

Yield 1 slice, 12 serving(s)

Number Of Ingredients 11

1.5 (18 ounce) boxes butter recipe cake mix
1/4 cup light rum
6 ounces instant vanilla pudding
1 1/2 cups water
4 large eggs
1/4 cup canola oil
6 ounces crushed pineapple in juice
4 ounces instant vanilla pudding
1/4 cup light rum
2 pints whipping cream, whipped
coconut (to garnish)

Steps:

  • Mix together all cake ingredients for cake.
  • Divide into (3) 8 or 9 inch greased and floured cake pans.
  • Bake according to box directions.
  • Cool cakes on wire racks while making frosting.
  • While cakes are baking and cooling, soak the pineapple with the rum for about 30 minutes.
  • Mix in pudding and let sit until in a gelled state.
  • Whip the two pints of heavy whipping cream (put metal mixing bowl in freezer along with beaters before whipping. For best results-I also put pints into freezer for several minutes before whipping too.)
  • Whip cream until firm-watch it so it doesn't become butter-that's going too far!
  • Carefully fold the pudding mixture into the whipped cream.
  • Toast the coconut in oven til lightly browned.
  • Alternate layers of cake with thick layers of whipped cream.
  • Garnish with toasted coconut and cover with plastic wrap.
  • Refrigerate until the next day. (I have found that if you do not wait and let these flavors meld for at least 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum, and just doesn't taste good!).

Nutrition Facts : Calories 732.8, Fat 43.1, SaturatedFat 20.3, Cholesterol 180.5, Sodium 813.4, Carbohydrate 76.3, Fiber 0.8, Sugar 51.8, Protein 6.6

ROYAL HAWAIIAN CHIFFON CAKE



Royal Hawaiian Chiffon Cake image

This was an old recipes that my Grandma had , and my family just loves it. I typed this recipe exactly how the original was from Betty Crocker back in the 60's

Provided by Kima McCartney

Categories     Cakes

Time 1h30m

Number Of Ingredients 14

STEP 1 : MEASURE LEVEL INGREDIENTS THROUGHOUT AND SIFT TOGETHER INTO A MIXING BOWL.
2 c sifted gold medal flour (not packed)
1 1/2 c sugar
3 tsp baking powder *
1 tsp salt *
MAKE A WELL AND ADD IN ORDER : THEN BEAT WITH SPOON UNTIL SMOOTH
1/2 c cooking oil (salad) ; wesson or mazola
7 medium egg yolks
3/4 c cold water
2 tsp vanilla
2 tsp grated rind of 1 lemon
STEP 2 : MEASURE INTO LARGE MIXING BOWL ; WHIP UNTIL WHITES ARE VERY STIFF PEAKS ; DO NOT OVER BEAT
1 c egg whites (7 or 8 )
1/2 tsp cream of tartar

Steps:

  • 1. STEP 3 : Pour egg yolk mixture gradually over whipped egg whites GENTLY folding with a rubber scraper until blended. DO NOT STIR : THIS IS IMPORTANT.
  • 2. Pour into ungreased 10" tube pan 4" deep , IMMEDIATELY.
  • 3. Bake for 55 minutes @ 325° , then 350° for 10-15 minutes or until top springs up when lightly touched.
  • 4. NOTE : can also be baked in an 9x13x2" oblong pan for 45 - 50 minutes @ 350°.
  • 5. IMMEDIATELY turn cake upside down, placing tube part over neck of funnel or bottle , or resting on two other pans. Let hang free of table until cold ; loosen from sides and tube with spatula ; Turn pan over and hit edge sharply to loosen. Frost with Royal Hawaiian Frosting. (below)
  • 6. * if using self rising flour , omit salt and baking powder.
  • 7. ROYAL HAWAIIAN FROSTING : cream together 2 Tbs.(high grade) shortening , 1 Tbs. butter , ¼ tsp. salt , ½ cup confectioners sugar. Add Alternately : 2½ cups confectioners sugar and ½ cup drained crushed pineapple. Beat until creamy.

ROYAL HAWAIIAN CAKE



Royal Hawaiian Cake image

Number Of Ingredients 17

2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
5 eggs white at room temperature
1/4 teaspoon cream of tartar
1 (20-ounce) can crushed pineapple in its own juice
1 1/4 cups sugar
5 eggs yolk
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 teaspoon lemon juice
Pineapple Filling
2 cups whipped cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
pinch salt
Shredded coconut (about 1/2 cup)

Steps:

  • Preheat oven to 375°. Grease two 9-inch round cake pans, line bottoms with waxed paper and grease again. Onto a sheet of waxed paper, sift together flour, baking powder and salt set aside.In a small mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and beat until stiff but not dry set aside.In a large mixer bowl, place 1 1/4 cups of the pineapple and juice set remainder aside for filling. Add sugar, egg yolks, oil, vanilla and lemon extracts. Beat at low speed for 1 minute or until well blended. Add flour mixture and beat for 1 minute or until all ingredients are moistened. Increase speed to medium and beat 2 minutes longer, scraping bowl. Stir in about 1 cup of the beaten egg whites to lighten the mixture. Fold in remaining egg whites just until blended.Pour into pans. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans peel off waxed paper. Cool completely on wire racks.When cake and filling are cool, brush crumbs from edges of cake. Place one layer on a serving plate. Spread with 1 cup of the filling. Top with second cake layer. Spread with remaining filling to within 1 inch of edge, leaving a 1-inch border.In a small mixer bowl at medium speed, beat whipping cream, powdered sugar, vanilla and salt until stiff peaks form. Frost border and sides of cake, reserving about 3/4 cup. Pipe border with reserved cream mixture and sprinkle with coconut. Chill at least 2 hours or overnight.To serve, cut into wedges with a serrated knife. Refrigerate leftovers.

Nutrition Facts : Nutritional Facts Serves

ROYAL HAWAIIAN CAKE



Royal Hawaiian Cake image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 7

1 units cake mix
1 boxes vanilla
2 cups milk
8 ounces cream cheese
1 cans pineapple
1 tubes cool whip
1 units coconut

Steps:

  • Bake a yellow or white cake mix. Let cool.
  • Mix vanilla or banana pudding with milk; let cool. When pudding is cool, add softened cream cheese, drained crushed pineapple, and thawed Cool Whip. Mix well.
  • When ready to serve, sprinkle with coconut. You'll get raves.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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