Happy Cake is a tropical dessert often referred to as Hawaii’s fruitcake. It features three of the state’s locally grown crops: pineapple, macadamia nuts, and coconut. The recipe originated in 1967 at Kemo’o Farms Pub and Grill in Wahiawa, Hawaii. Inspired by the surrounding pineapple fields, the restaurant’s owner Dick Rodby wanted to create a cake unique to the state. He trademarked the name Happy Cake in 1969.
Recipe Servings: 12
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease pan
- ¼ cup butter, softened
- ¾ cup brown sugar, packed
- 2 eggs, beaten
- 1¾ cup flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup macadamia nuts, chopped
- ¾ cup coconut, shredded
- 1½ cups pineapple chunks, crushed with juice
Directions
- Preheat the oven to 350°F. Grease a 9-inch springform pan using nonstick cooking spray.
- Cream together the butter and sugar in a large bowl.
- Stir in the eggs.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl and set aside.
- Stir the nuts into the butter mixture.
- Add half of the flour mixture to the butter mixture, stirring to combine. Stir in the pineapple and coconut.
- Add the remaining flour mixture and beat until the batter reaches a smooth consistency.
- Pour the batter into the pan and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool before slicing and serving.
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