Hawaiian Wedding Cake

Have you ever heard of Hawaiian Wedding Cake?  
I hadn't!  But after reading all the different versions of this cake, it made me want to recreate it allergy free.  Since we are right on the cusp of Spring, this should  fit nicely with the weather we wish we were having!    It is a light, tasty and very simple cake to make.  The traditional icing is cream cheese style.  But since we can't do dairy or soy in our home, I decided to make a coconut cream icing instead.  I think it works nicely with the pineapple, banana and hazelnuts in this recipe.  I hope you enjoy!


gf/df/sf vegan


Hawaiian Wedding Cake:
Oven 350 degrees
9 X 13 pan, parchment lined


1 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/2 Cup  Potato Starch
1/4 Cup  Corn Starch
1 1/2 tsp  Xantham Gum
1 tsp  Baking Powder
1/2 tsp  Baking Soda
1 - 20 oz. can  Pineapple Chunks
1 Cup  Hazelnuts, chopped
1 large Banana
1 TB  Egg Replacer (mixed w/ 1/4 cup milk substitute)
1/2 Cup  Spectrum Shortening
1 Cup  Organic Brown Sugar
1/2 Cup reserved Pineapple juice

Preheat oven to 350 degrees.  Line a 9 X 13 pan with parchment paper.
Open and drain pineapple chunks, reserving the extra liquid for the cake recipe and icing recipe.
In a large mixing bowl, add egg replacer mixture, spectrum shortening and brown sugar.  Cream on medium speed about 2-3 minutes until will mixed.  Add in whole banana and mix on medium speed until broken up and well blended about 30 seconds.  Add in drained pineapple chunks and mix another 30 seconds on medium speed until well blended.  Add in brown rice flour, white rice flour, potato starch, corn starch, xantham gum, baking powder, baking soda, 1/2 cup reserved pineapple juice and hazelnuts.  Mix on low for 2-3 minutes scraping down as needed.  Pour into prepared pan and place in 350 degree oven for 40 minutes or until toothpick comes out clean.  Cool completely before icing.

Coconut Cream Icing:

1/2 Cup  Coconut Butter (softened)
1/2 Cup  Spectrum Shortening
1/4 Cup  Butter Substitute- we use Earth Balance soy free
pinch of salt
4 Cups  Organic Powdered Sugar
6 tsp  Pineapple juice (reserved)
4 TB  Coconut Milk (carton)

In large mixing bowl add coconut butter, spectrum, butter substitute and pinch of salt.  Cream on medium-high speed until well blended.  Add in organic powdered sugar, reserved pineapple juice and coconut milk.  Mix on medium high about 3-4 minutes until light and fluffy.  Ice cake!  This icing is always better at room temperature, so remember if you refrigerate the iced cake, always let it "rest" to room temp before eating.  Enjoy!