HAWAIIAN WEDDING CAKE from scratch:
2 cups flour
2 cups sugar
2 tsp baking soda
1 cup chopped nuts
1 cup coconut
1 (20 oz.) can crushed pineapple with juice
Mix all ingredients and pour into a greased and floured (or line with parchment paper) 9×13” cake pan and another smaller cake pan (4×9″).
You want the cake to be a bit thinner than a regular cake because you still have a cheesecake layer to place on top of it.
Bake at 350° F. for about 35 minutes.
You can bake it all in the 9×13″ cake pan, if you’d like a thicker cake, and bake for 40-45 minutes.
Cool in pan, set aside.
CHEESECAKE LAYER INSTRUCTIONS:
Blend together: cream cheese, pudding mix and milk, fold in crushed pineapple, and spread over cake.
TOP LAYER INSTRUCTIONS:
Slice fresh fruit of choice, mangoes, kiwi, mandarin oranges, pineapple, etc….. and place on top of cheesecake.
Sprinkle with chopped, toasted or untoasted coconut and nuts.
*To Toast the Coconut: Place the coconut on a baking sheet, and bake at 350 degrees F until golden, about 7 minutes. Stir at least once.
*To Toast the Nuts: Place the nuts on a baking sheet, and bake at 350 degree F for 4 minutes.
Refrigerate over night for best flavor.