Hawaiian Wedding Cake with Whipped Cream Cheese Frosting: A Tropical Delight

Step 2: Make the Whipped Cream Cheese Frosting

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Whip the Heavy Cream: In a separate bowl, whip the heavy cream with 1/4 cup powdered sugar until stiff peaks form. This usually takes 3-5 minutes with a stand mixer or electric hand mixer. The cream should be thick and hold its shape when you lift the beaters.
3. Combine: Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream too much. Add the vanilla extract and a pinch of salt to enhance the flavor.
4. Adjust Consistency: If the frosting is too thick, you can add a little more whipped cream or a touch of milk to achieve the desired spreadability. If it’s too thin, you can add more powdered sugar.

Step 3: Assemble the Hawaiian Wedding Cake

1. Layer the Cakes: Once the cakes have cooled completely, carefully slice each cake in half horizontally, creating four layers (if you’re using two pans). You can also leave them as two layers for a more rustic look.
2. Frost the Cake: Place one layer of cake on your serving plate or cake stand. Spread a generous amount of the whipped cream cheese frosting on top, smoothing it out with a spatula. Repeat with the remaining layers, stacking them one on top of the other.
3. Cover the Cake: Once the cake is fully stacked and frosted, spread a thin layer of frosting around the sides and top to create a crumb coat. Chill the cake in the fridge for 15-20 minutes to set the crumb coat.
4. Frost and Decorate: After the crumb coat has set, apply the remaining frosting to the cake. Smooth it out evenly over the top and sides. You can decorate with toasted shredded coconut, extra chopped nuts, and even some pineapple slices or maraschino cherries for a festive touch.