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Hawaiian Honeymoon Cake

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“This recipe came about as I searched for a recipe for my future sister-in-law's Hawaiian-themed bridal shower. I found several recipes that sounded good, but not quite right, so I combined and modified them to make this one. This is a very moist cake that is somewhat Twinkie-like in flavor (if Twinkies had coconut!). The fruit is pulverized and while it adds to the flavor of the cake, you really can't pinpoint that there's fruit in it. I winged the frosting recipe, and it came out good. This makes a thick and custardy frosting, and the fruit is more perceptable here. If you prefer a lighter and fluffier frosting, add in more Cool Whip. The unflavored gelatin keeps the frosting firmer longer.”

Ingredients Nutrition


  1. CAKE: Preheat oven to 350F; grease and flour a 9" x 13" baking pan.
  2. Drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.
  3. Place drained fruit in food processor bowl and pulse until the fruit is pulverized.
  4. Mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.
  5. Pour cake batter into pan and bake as the mix directs or until it tests down with a toothpick (This took about 25-30 minutes with my mix, pan and oven).
  6. Cool thoroughly.
  7. FROSTING: Cream together cream cheese, pudding mix, gelatin, the remaining fruit, and 1/4 cup coconut until well mixed and somewhat smooth (it will still have some lumps due to the fruit and coconut).
  8. Gently stir in Cool Whip until well-incorporated but do not overmix.
  9. Spread frosting on cooled cake and sprinkle with remaining coconut.
  10. Chill well before serving and store the cake in the refrigerator.

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