King's Hawaiian Famous Paradise Cake
On today's Wreckless Eating episode the crew checks out
King's Hawaiian famous Paradise Cake!
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Hawaiian Wedding Cake
Hawaiian wedding cake is a refreshing cake recipe made with pineapple and coconut flavors. It’s like a piña colada in cake form, does it get any better?
This is one of the best cake recipes for it’s amazing fruity flavors, yet cool and creamy lightness. Hawaiian wedding cake starts off with a basic yellow cake mix, then you add two layers to the top. A delicious pineapple layer that soaks into the cake itself and finally, a whipped cream frosting layer.
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Grab the full, printable recipe on my blog:
INGREDIENTS
1 box of yellow cake mix
Eggs for cake mix
Oil for cake mix
Water for cake mix
1 can of crushed pineapple
1 cup of sugar
3 bananas
1 package of vanilla instant pudding
1 large container of cool whip
Coconut
Walnuts crushed
INSTRUCTIONS
Bake cake mix as directed. When cake is done and still hot, poke holes all over with the handle of a wooden spoon.
Heat the pineapple and sugar until sugar is dissolved, then pour over the hot cake. Let cool.
Slice bananas over pineapple.
Make pudding as directed and spread over bananas.
Spread Cool Whip over pudding.
Sprinkle with coconut and nuts.
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Spaceships and Laser Beams celebrates a life filled with boyish charm in every way. You'll find us sharing the best ideas for food, DIY, family life, travel and more!
How to make Hawaiian Cake
This is a really easy and delicious recipe that you can make if you are in a hurry, and need a quick dessert. This dessert is very light, and i guarantee that you will love it.
Recipe from Taste of Home
Ingredients:
1 package yellow cake mix (regular size)
3 packages (3.4 ounces each) instant vanilla pudding mix
4 cups cold milk
1-1/2 teaspoons coconut extract
1 package (8 ounces) cream cheese, softened
1 can (20 ounces) crushed pineapple, well drained
2 cups heavy whipping cream, whipped and sweetened
2 cups flaked coconut, toasted
Directions:
Mix cake batter according to package directions. Pour into two greased pans. Bake at 350° for 15 minutes or until done. Cool completely.
In a large bowl, combine pudding mixes, milk and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple.
Spread over the cooled cakes. Top with whipped cream; sprinkle with coconut. Chill for at least 2 hours.
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Vintage Hawaiian Cake Recipe
Hawaiian Cake
2 eggs
1 1/2 cup sugar (feel free to use less, I often do)
20 oz can of crushed pineapple plus juice
1 cups coconut
1 cup chopped nuts
2 cups flour
1 tsp baking soda
9x 13 inch cake pan
bake at 350 F for 1 hour
TRAVEL LIGHT by Jason Shaw is licensed under a Attribution 3.0 United States License.
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How to Make Chantilly Cake - A Hawaii Favorite Dessert
Learn how to make one of Hawaii’s most favorite dessert, Chantilly Cake. This chocolate cake is perfect to make for a special celebration like birthdays, weddings, etc. The frosting is based on evaporated milk and butter. To top off the cake, sprinkle on toasted macadamia nuts to give it that perfect touch! #chantillycake #bake #recipe
Ingredients:
Chocolate Chiffon Cake:
7 large eggs, separated
1/2 cup baking cocoa
3/4 cup boiled water
1 3/4 cups cake flour
1 3/4 cups sugar
1 1/2 tsp baking soda
1 tsp salt
1/2 cup canola oil
2 tsp vanilla extract
1/4 tsp cream of tartar
Chantilly Frosting (double if you want more):
1 cup evaporated milk
1 cup white sugar
3 egg yolks, beaten
1/2 cup butter
1 tsp vanilla extract
2 tbsp evaporated milk
1 tbsp cornstarch
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GUAVA CAKE! EASY QUICK AND INCREDIBLE! TROPICAL HAWAIIAN DESSERT
GUAVA CAKE! EASY QUICK AND INCREDIBLE! TROPICAL HAWAIIAN DESSERT
HEY GUYS! TODAY WE ARE GOING TO MAKE THIS INCREDIBLE GUAVA CAKE THAT WILL MAKE YOU FEEL LIKE YOU ARE IN HAWAII BECAUSE IT'S SO TROPICAL AND DELICIOUS! IT'S MADE USING STRAWBERRY BOX CAKE MIX THAT COMPLEMENTS THE GUAVA AND ADDS A BEAUTIFUL PINK COLOR TO YOUR CAKE! IT IS A MUST TRY AND IT'S QUICK AND EASY TO PUT TOGETHER AND BRING TO YOUR BBQ OR FAMILY DINNER FOR AN EASY DESSERT!
ENJOY!
Ingredients:
1 box strawberry cake mix
1+1/3 cup guava juice
3 eggs
1/3 cup coconut oil room temp.
Cream cheese frosting:
8 ounces cram cheese room temp.
1/3 cup sugar
1 teaspoon vanilla
8 ounces cool whip thawed
Guava topping:
2 cups guava juice
1/2 cup sugar
1/4 cup cornstarch
3 tablespoons water
Mix the cake mix with guava juice, eggs and coconut oil until fully combined and pour into a 13 x 9 cake pan that has been buttered and floured to prevent the cake from sticking to the bottom.
Bake at 350 degrees for about 30 minuted poking the center to make sure the cake is fully cooked.
for the cream cheese frosting whip everything together until fully combined then gently fold in the cool whip. Wrap the top and place in the refrigerator until ready to use.
For the gel topping place the guava juice in a saucepan and bring to a simmer with the sugar. In a separate bowl mix the cornstarch and water then add to the simmering guava juice. shut off the burner and whisk until thickened and combined.
To assemble the cake simply frost the first cream cheese frosting on top and spread out evenly then lastly pour the guava gel on top.
This cake should be refrigerated the day before eating it for maximum taste