Hawaiian Honeymoon Cake

Vino Girl's Note:

This recipe came about as I searched for a recipe for my future sister-in-law's Hawaiian-themed bridal shower. I found several recipes that sounded good, but not quite right, so I combined and modified them to make this one. This is a very moist cake that is somewhat Twinkie-like in flavor (if Twinkies had coconut!). The fruit is pulverized and while it adds to the flavor of the cake, you really can't pinpoint that there's fruit in it. I winged the frosting recipe, and it came out good. This makes a thick and custardy frosting, and the fruit is more perceptable here. If you prefer a lighter and fluffier frosting, add in more Cool Whip. The unflavored gelatin keeps the frosting firmer longer.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 15

• 1 (18 ¼ ounce) box yellow cake mix with pudding
• 1 (11 ounce) can mandarin oranges , divided
• 1 (20 ounce) can pineapple chunks , divided
• 1 ½ cups shredded sweetened coconut , divided
• ½ cup vegetable oil
• 4 eggs
• 2 cups Cool Whip , more if desired
• 1 (3 ½ ounce) box instant pudding mix , cheesecake flavor
• 2 ounces cream cheese , softened
• 1 teaspoon unflavored gelatin

Directions:

1. CAKE: Preheat oven to 350F; grease and flour a 9" x 13" baking pan.
2. Drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.
3. Place drained fruit in food processor bowl and pulse until the fruit is pulverized.
4. Mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.
5. Pour cake batter into pan and bake as the mix directs or until it tests down with a toothpick (This took about 25-30 minutes with my mix, pan and oven).
6. Cool thoroughly.
7. FROSTING: Cream together cream cheese, pudding mix, gelatin, the remaining fruit, and 1/4 cup coconut until well mixed and somewhat smooth (it will still have some lumps due to the fruit and coconut).
8. Gently stir in Cool Whip until well-incorporated but do not overmix.
9. Spread frosting on cooled cake and sprinkle with remaining coconut.
10. Chill well before serving and store the cake in the refrigerator.

Reviews

[Chef #287655]

I've served this cake twice now, and both times was told it was the best cake they had ever had. In my small town, I couldn't find cheesecake pudding or unflavored gelatin. I used vanilla pudding instead and left out the gelatin, and it still turned out great.

[Chef #223074]

Dear KBurie- This recipe was amazing, accurate, easy to make-LIGHT and FLUFFY- it was a HIT at my lunch party Id like to say thank you-and will look forward to trying out some more of your dessert recipes- thanks-resa