The Blue Hawaiian Cake Recipe is a delightful dessert, taking inspiration from the tropical Blue Hawaiian cocktail. This recipe is perfect for coconut, pineapple, and blue curacao enthusiasts. It features layers of fluffy cake infused with coconut and pineapple flavors, topped with a whipped cream cheese frosting swirled with rum and blue curacao.
The cake is then rimmed with toasted coconut, which adds a nice crunch to the soft and creamy cake. Whether you are looking for a dessert to serve at a party or just want to indulge in a sweet treat, Blue Hawaiian Cake is a great choice.
Key Blue Hawaiian Cake Ingredients & Why
Coconut
Coconut infuses the Blue Hawaiian cake with a tropical flair, available as extract, shredded, or cream.
Pineapple
Pineapple contributes sweetness and tanginess to the Blue Hawaiian cake in the form of juice, crushed, or fresh pineapple.
Rum
Rum enhances the cake’s flavor, mirroring the Blue Hawaiian cocktail, though non-alcoholic options exist.
Blue Curacao
Blue Curacao imparts the cake with its signature blue hue, much like it does in the cocktail.
Flour
Flour, the cake’s backbone, provides structure and texture, typically all-purpose.
Sugar sweetens the cake, usually granulated, though some opt for brown or powdered.
Eggs
Eggs bind and moisten, with whole eggs or just whites/yolks, depending on the recipe.
Baking Powder and Baking Soda
Baking powder and soda lift the cake, with most recipes calling for both.
Salt
Salt balances the sweetness and elevates the flavor.
Milk adds moisture; recipes may call for regular, coconut, or non-fat dry milk.
Cream Cheese
Cream cheese lends tanginess and creaminess to Blue Hawaiian cake frosting
How Do You Make The Best Blue Hawaiian Cake?
- Prepare cake layers: Preheat to 350°F. Grease and line pans with parchment. Sift flour, baking powder, and salt. Whisk egg whites and milk in a separate bowl.
- Cream butter using the paddle attachment. Gradually add sugar, beat until light and fluffy. Mix in cream of coconut and scrape down the bowl. Incorporate coconut extract.
- Alternate adding flour and egg white/milk mixture, starting and ending with flour. Beat until smooth on medium-low after each addition.
- Split batter between pans. Bake 6-inch cakes for 30 mins, 8-inch cakes for 35-40 mins or until a toothpick comes out clean. Level hot cakes with a towel. Cool, then torte each cake.
- Make buttercream: Mix butter and confectioners’ sugar on low. Gradually add cream until spreadable. Add rum extract and whip until fluffy.
- Assemble: Crush pineapple chunks, then pipe a frosting line around one cake layer’s top edge. Cover with a thin layer of rum frosting and pineapple. Repeat for other layers as follows:
- Layer 1: Buttercream and pineapple
- Layer 2: Buttercream
- Layer 3: Buttercream and pineapple
- Layer 4: Buttercream
- Layer 5: Buttercream and pineapple
- Layer 6: Top of cake, covered with buttercream
- Apply a crumb coat outside of the entire cake and chill.
- Save leftover rum buttercream.
- Make blue curacao frosting.
- Pipe blue frosting around the outside of the cake, mixing with white frosting. Smooth with a spatula and chill.
- Further smooth the frosting using a warm spatula.
- Pipe swirls of rum buttercream on the cake’s top edge.
- Garnish with maraschino cherries and pineapple slices. Refrigerate and bring to room temperature before serving.
Pro Tips For Making Blue Hawaiian Cake Recipe
- Follow the recipe carefully for a perfect cake. Accurate measurements and following mixing and baking instructions are key.
- Elevate the cake’s flavor with high-quality ingredients like fresh pineapple and coconut for a tropical delight.
- Enhance the coconut essence with coconut extract in the batter for an authentic Blue Hawaiian cocktail taste.
- Achieve the cocktail’s signature blue hue by adding a few drops of blue food coloring to the batter.
- Give your cake a cocktail twist with pineapple and cherry toppings for that Blue Hawaiian vibe.
- Get creative with various Blue Hawaiian cake variations. Explore ingredients and techniques to discover your favorite.
How to Store Blue Hawaiian Cake
- Let the cake cool completely before storing.
- Gently cover it with plastic wrap or place it in a cake saver.
- Keep the cake in the fridge.
Can You Freeze Blue Hawaiian Cake?
Freeze Hawaiian cake, frosted or not. Frosted? Cover and freeze up to 1 month. Unfrosted? Wrap in plastic and foil, freeze up to 3 months. Note: Avoid freezing butter-based frosting. For thawing, let it sit on the counter or in the fridge while preparing the frosting.
Frequently Asked Questions About Blue Hawaiian Cake
What is the difference between Blue Hawaiian and Blue Hawaii Cocktail?
Blue Hawaiian and Blue Hawaii Cocktail vary. The classic Blue Hawaii, created by bartender Harry Yee in late 1950s Honolulu, contrasts with the Blue Hawaiian, which swaps vodka and sweet-and-sour for rum and coconut, exuding Pina Colada vibes.
Can I use sweetened pineapple juice in Blue Hawaiian Cocktail?
For the perfect Blue Hawaiian Cocktail, stick to naturally sweet pineapple juice rather than the sweetened variety. It’s the ideal choice due to its acidity.
How long does Happy Cake last?
Happy Cakes, expertly handmade, stay fresh for at least a month in a cool, dry setting. For maximum longevity, freeze or refrigerate. After opening, simply wrap in plastic and refrigerate. All cakes feature a ‘Best Before’ date, and rest easy, Happy Cakes are TSA-approved for your plane journey.
Blue Hawaiian Cake Recipe
Ingredients
Coconut cake layers
- 3 cups 360g all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 large egg whites room temp
- 1 1/2 cups 360 ml whole milk, room temp
- 1 cup 226 g unsalted butter, softened
- 1 1/2 cups 300g granulated sugar
- 1 cup 8 oz cream of coconut
- 2 teaspoons coconut extract
Buttercream and filling
- 2 cups 1 lb unsalted butter, softened
- 2 lb confectioners’ sugar
- 1 tablespoon rum extract or 2 tablespoons light rum
- Half and half or heavy cream
- 20 oz. can pineapple chunks
- 2 tablespoons blue curacao
- 1 teaspoon orange extract
- 1/2 teaspoon royal blue gel food color
Instructions
- Prepare cake layers: Preheat oven to 350°F. Grease pans, line with parchment, and sift flour, baking powder, and salt. Whisk egg whites and milk in a separate bowl.
- Cream butter with paddle attachment, gradually add sugar until light and fluffy. Mix in cream of coconut and coconut extract. Scrape the bowl as needed.
- Alternate adding flour mixture and egg white/milk mixture, starting and ending with flour. Beat until smooth on medium-low speed after each addition.
- Divide batter between pans. Bake 6-inch cakes for 30 mins or 8-inch cakes for 35-40 mins until a toothpick comes out clean. While hot, press a lint-free towel on top to level. Be cautious due to steam. Let cool, then cut in half.
- Create buttercream: In an electric mixer, combine butter and confectioners’ sugar on low. Gradually add heavy cream until spreading consistency. Add rum extract and whip until fluffy. Transfer half to a piping bag.
- Assemble: Crush and pat dry pineapple chunks. Pipe a line of frosting on a cake layer, add rum frosting, and pineapple. Repeat for layers 2 and 3. Top with another layer, frost but skip pineapple. Layers 4, 5, and 6: buttercream and pineapple, then top with buttercream.
- Apply a thin crumb coat and chill.
- Make blue curacao frosting.
- Add blue curacao, orange extract, and blue food color to the remaining frosting. Whip and adjust sugar as needed. Transfer to a piping bag.
- Pipe blue frosting on the bottom 2/3 of the cake and white rum frosting on top. Smooth with a spatula.
- Pipe swirls of leftover rum buttercream on the cake's top edge.
- Garnish with cherries and pineapple slices. Store in the refrigerator. Serve at room temperature.
- Apply a thin layer of frosting on the entire cake (crumb coat) and chill.
- Save leftover rum buttercream.
- Make blue curacao frosting.
- Add blue curacao, orange extract, and blue food color to the remaining frosting. Whip until well incorporated. Add more confectioners' sugar if needed. Transfer to a piping bag.
- Pipe blue frosting around the cake's outside, then finish with white rum frosting. Smooth with a spatula. Use a bench scraper to even the sides.
- Chill the cake until firm, about 30 mins to 1 hour. Smooth the frosting with a warmed spatula.
- Pipe swirls of leftover rum buttercream on the top edge of the cake.
- Garnish with maraschino cherries and fresh pineapple slices. Store in the refrigerator, bring to room temperature before serving.
