ROYAL WEDDING CAKE RECIPES
ROYAL HAWAIIAN WEDDING CAKE RECIPE - FOOD.COM
Got this recipe off the internet when I did a Luau for my daughter's birthday. Moist and delicious--hands down the best cake I have ever had. Wow! Very impressive looking as well.
Total Time 1 hours 30 minutes
Prep Time 1 hours
Cook Time 30 minutes
Yield 1 slice, 12 serving(s)
Number Of Ingredients 11
Steps:
- 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!).
Nutrition Facts : Calories 732.8, FatContent 43.1, SaturatedFatContent 20.3, CholesterolContent 180.5, SodiumContent 813.4, CarbohydrateContent 76.3, FiberContent 0.8, SugarContent 51.8, ProteinContent 6.6
ROYAL HAWAIIAN WEDDING CAKE RECIPE - FOOD.COM
Got this recipe off the internet when I did a Luau for my daughter's birthday. Moist and delicious--hands down the best cake I have ever had. Wow! Very impressive looking as well.
Total Time 1 hours 30 minutes
Prep Time 1 hours
Cook Time 30 minutes
Yield 1 slice, 12 serving(s)
Number Of Ingredients 11
Steps:
- 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!).
Nutrition Facts : Calories 732.8, FatContent 43.1, SaturatedFatContent 20.3, CholesterolContent 180.5, SodiumContent 813.4, CarbohydrateContent 76.3, FiberContent 0.8, SugarContent 51.8, ProteinContent 6.6
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