Mini Hawaiian Wedding Cake

Those balmy summer days are starting to fade, and my anxiety over winter marching towards us with a vengeance is turning me into an ant who’s frantically trying to stock pile for the colder days. For me that means loads of mental preparation and an excuse to buy a lot of jerseys!

Oh summer please won’t you stay awhile!

This Hawaiian wedding cake recipe is basically a tropical island on a plate. And just one slice sent me on a summer daydream.

Processed with VSCO with a5 preset

Moreish is not the word for this dreamy cake. It’s filled with pineapple and coconut. Filled with cream cheese buttercream and even more toasted coconut with a little dash of passion fruit because why not!!

This cake is a small batch recipe, perfect for a tiny gathering.

Processed with VSCO with a5 preset

Baking Time: 30 – 35 minutes
Ingredients:

2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 1/2 cup caster sugar
2 large eggs
440g can crushed pineapple – blitz in a blender for a smooth purée
1 cup desiccated coconut – toasted
1 teaspoon mixed spice
Pulp of 2 granadillas (passion fruit) + extra for filling

For the icing:

250 g plain cream cheese
100 ml soft butter
2 cups icing sugar, sifted
30 ml milk
2 teaspoons vanilla extract

Processed with VSCO with a5 preset

Method:

Pre-heat oven to 180 C

Grease and line two 6″ round baking tins.

In a large bowl sift flour, sugar, baking powder, coconut, mix spice, baking soda & salt together.

In a separate bowl add eggs, pineapple purée and mix thoroughly with a wooden spoon until well combined.

Pour mixture into your prepared tins and bake for about 30 – 35 minutes or prick it with a skewer. When the skewer comes clean it’s ready!

Once your cakes are done, remove them from the oven. Set aside for 10 minutes to cool. Remove them form the tins and cool completely on a cooling rack.

For the icing:

With an electric beater whisk your butter and icing sugar together until
smooth and delicious.

Add your remaining ingredients and gently fold together this with stop your cream cheese from splitting.

Once your cake is cool you can assemble. Layer with buttercream and remaining granadilla pulp.

Ideally serve it straight away.

Enjoy xx

* When making the buttercream it helps if the ingredients are all room temperature.

Processed with VSCO with a5 preset

Processed with VSCO with a5 preset

 

Advertisements

3 thoughts on “Mini Hawaiian Wedding Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s