HAWAIIAN WEDDING CAKE AKA -Mexican Wedding Cake-& Frosting

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HAWAIIAN WEDDING CAKE AKA -Mexican Wedding Cake- & Frosting

So moist, and as Hawaiian as your creative juices will allow.

2 cups all purpose flour
2 cups sugar
2 eggs
2 tsp baking soda
1 cup chopped nuts
1 cup coconut
1 (20 oz. or 540 ml) can crushed pineapple with juice

Mix all ingredients and pour into greased 13 x 9” pan.
Bake at 350 F degrees for 40-45 minutes. Cool.

You can use this frosting for either cake…
1 (8 oz.) pkg cream cheese
1 1/2 cup powdered (icing) sugar
1/2 cup butter
2 tsp vanilla
Fold in 1 cup of whipped cream (optional)
Additional Coconut and chopped nuts for garnish (to taste)

MOIST WHITE CAKE (illustrated)
1 cup buttermilk
2 tsp white vinegar
2 tsp baking soda

5 egg whites
2 1/4 tsp vanilla
1 tsp coconut extract (optional)

3 cups sifted cake flour
2 cups sugar
3 1/2 tsp baking powder
3/4 tsp salt

3/4 cup unsalted butter or margarine
1 cup boiling water
1 cup shredded coconut

Combine the milk and vinegar, and then add the baking soda.
In a medium bowl, combine the egg whites, 1/4 cup milk mixture, and the vanilla and coconut extract (if using).
In another mixing bowl, combine dry ingredients. Add the butter and remaining 3/4 cup milk mixture. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 2 minutes. Scrape down the sides and add a small amount of the egg mixture, beating for 20 seconds to incorporate. Repeat method twice more until all the egg mixture has been used. Stir in the coconut. Add the boiling water. Scrape down the sides of the bowl and beat on low to incorporate then increase to high for 30 seconds. Pour into wax paper lined 9×13” cake pan and bake at 350 F for 35 to 40 minutes till toothpick inserted comes out clean.

Blend well. Frost cooled cake. Garnish with chopped nuts, coconut or chopped fruit, if desired.

Note: the cake illustrated is a white cake. The top cake recipe is deeper in color because of the caramelization of the pineapple.

Commentary suggestions:
1 tsp coconut extract in the cake
1/2 tsp coconut extract in the frosting.
Thanks to Francine McGinty

Thanks to Susan Kirkwood Pullen for suggesting using rum extract in place of the vanilla! ummmmmmm



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