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    You are in: Home / Recipes / Hawaiian Wedding Cake Recipe
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    Hawaiian Wedding Cake

    Average Rating:

    3 Total Reviews

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    • on January 27, 2008

      An easy to make cake that is good tasting, too. It does remind me of a carrot cake as someone else said.I used macademia nuts (all I had). I also omitted the vanilla and used about 1T. lime juice and then more 10X sugar for the frosting as another suggested. Next time I will bake it for less time since it feels a bit overdone (probably my older oven) I also think it tastes better cold. Looking forward to making this again, perhaps with cashews. Oh, and I used crushed pineapple with its own juice. There are so many selections now for canned fruits (heavy syrup, etc.), but I bet all are yummy in this great recipe!

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    • on July 21, 2007

      Absolutely delicious! I'm not fond of coconut flakes, but they really complimented the other ingredients without being overpowering. This has become a favorite of my family and friends.

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    • on January 09, 2007

      WONDERFUL! So very easy to make too! I loved that the cake part didn't need any oil or butter and it was fun to see the baking soda fizz up with the pineapple...this created nice air pockets throughout the cake so that it wasn't too dense. The cakes texture is a little like carrot cake. I used almonds. The only change I made was to omit the vanilla in the frosting and to add 1 tbsp each of fresh lemon juice and lemon rind and then some extra powdered sugar...It was sooooo yummy! Thanks for the keeper recipe echo echo! Made for Zaar Tag.

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    Nutritional Facts for Hawaiian Wedding Cake

    Serving Size: 1 (164 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 500.7
    Calories from Fat 192
    Total Fat 21.4 g
    Saturated Fat 9.7 g
    Cholesterol 76.3 mg
    Sodium 371.8 mg
    Total Carbohydrate 72.7 g
    Dietary Fiber 2.3 g
    Sugars 53.9 g
    Protein 7.4 g

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