Royal Hawaiian Wedding Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 12
YIELD: 1 slice
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together all cake ingredients for cake.
  • Divide into (3) 8 or 9 inch greased and floured cake pans.
  • Bake according to box directions.
  • Cool cakes on wire racks while making frosting.
  • While cakes are baking and cooling, soak the pineapple with the rum for about 30 minutes.
  • Mix in pudding and let sit until in a gelled state.
  • Whip the two pints of heavy whipping cream (put metal mixing bowl in freezer along with beaters before whipping. For best results-I also put pints into freezer for several minutes before whipping too.)
  • Whip cream until firm-watch it so it doesn't become butter-that's going too far!
  • Carefully fold the pudding mixture into the whipped cream.
  • Toast the coconut in oven til lightly browned.
  • Alternate layers of cake with thick layers of whipped cream.
  • Garnish with toasted coconut and cover with plastic wrap.
  • Refrigerate until the next day. (I have found that if you do not wait and let these flavors meld for at least 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum, and just doesn't taste good!).
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