Description
Tropical paradise meets sweet indulgence in this Hawaiian Paradise Cake, blending island-inspired flavors with multilayered goodness. Color and taste dance together, inviting you to savor a delightful slice of Hawaiian culinary magic.
Ingredients
Scale
main ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 20 ounces (567 grams) crushed pineapple (undrained)
wet ingredients:
- ¼ cup (60 milliliters) canola oil
- 1 cup (240 milliliters) evaporated milk
- ¼ teaspoon (1.25 grams) salt
- 2 teaspoons (10 grams) baking soda
- 2 teaspoons (10 milliliters) pure vanilla extract
topping and garnish:
- 1 ½ cups (300 grams) sugar
- ¾ cup (170 grams) unsalted butter or margarine
- 1 teaspoon (5 milliliters) pure vanilla extract
- 1 cup (100 grams) chopped pecans
- 1 cup (80 grams) shredded coconut
Instructions
- Prepare the culinary workspace by heating the oven to 350°F and coating a rectangular baking vessel with a light grease layer to prevent sticking.
- Consolidate all primary cake components – flour, sugar, baking soda, eggs, crushed pineapple, canola oil, salt, and vanilla extract – into a spacious mixing vessel. Whisk vigorously until the mixture achieves a silky, lump-free consistency.
- Transfer the cake batter into the prepared baking dish, carefully spreading the mixture to create an even surface. Place the dish into the preheated oven and bake for approximately 35-40 minutes, monitoring until a slender testing utensil emerges clean when inserted into the cake’s center.
- While the cake transforms in the oven, craft the luxurious topping by combining evaporated milk, sugar, and butter in a medium saucepan. Maintain constant stirring over medium heat until the butter melts and the mixture reaches a rolling boil. Continue heating for an additional 3 minutes, then remove from thermal source.
- Enhance the topping by incorporating vanilla extract, chopped pecans, and shredded coconut, stirring until thoroughly integrated.
- Extract the freshly baked cake from the oven and puncture its surface systematically with a fork, creating channels for the topping to infiltrate.
- Gently cascade the warm, decadent topping over the cake, ensuring complete coverage and maximum absorption into the cake’s interior.
- Allow the Hawaiian Paradise Cake to rest and cool naturally at ambient temperature, permitting the topping to set and flavors to harmonize before serving.
Notes
- Tropical Treasure: This Hawaiian Paradise Cake brings the sunshine and flavors of the islands right to your kitchen with its luscious pineapple-infused base and decadent nutty coconut topping.
- Quick and Easy Mixing: No fancy techniques needed – simply dump and stir all cake ingredients together for a foolproof, stress-free baking experience that guarantees delicious results.
- Perfect Moisture Balance: The undrained crushed pineapple ensures the cake stays incredibly moist and tender, creating a soft, delectable texture that melts in your mouth.
- Strategic Topping Technique: Poking holes in the warm cake allows the rich, buttery topping to penetrate deeply, infusing every bite with incredible flavor and keeping the dessert supremely indulgent.
- Make-Ahead Magic: This cake tastes even better the next day as the flavors meld together, making it an ideal dessert for gatherings or preparing in advance.
- Storage Wisdom: Store covered at room temperature for up to 3 days, or refrigerate for extended freshness, ensuring you can enjoy this tropical treat leisurely.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg