Luscious Tropical Dream Cake
Transport your taste buds to a sun-soaked paradise with this Luscious Tropical Dream Cake, a showstopping dessert bursting with tropical flavors and irresistible textures. This moist and fluffy cake combines the vibrant sweetness of crushed pineapple, creamy coconut milk, and luscious mango puree, all folded into a tender, buttery batter. Each layer is generously slathered with a velvety cream cheese frosting, kissed with coconut extract for an added tropical flair. Topped with golden toasted coconut flakes and juicy slices of fresh mango, this cake is as stunning as it is delicious. Perfect for summer gatherings, birthdays, or whenever you're craving a tropical escape, this fruit-filled masterpiece is sure to impress. Ready in just over an hour, it’s the ultimate celebration of exotic flavors in every bite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 0.5 cup mango puree
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon coconut extract
- 0.5 cup toasted coconut flakes (for garnish)
- 1 cup fresh mango slices (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, starting and ending with the dry ingredients. Mix just until combined.
Fold in the crushed pineapple, shredded coconut, and mango puree gently with a spatula, being careful not to overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese with the coconut extract until smooth.
Gradually add the powdered sugar, one cup at a time, until the frosting is thick and fluffy.
Once the cakes are completely cool, level the tops with a knife if needed, then spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Garnish the cake with toasted coconut flakes and fresh mango slices. Serve and enjoy this tropical dream cake!
Nutrition Facts
Calories |
8131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.5 g | 508% | |
| Saturated Fat | 264.9 g | 1324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1512 mg | 504% | |
| Sodium | 4054 mg | 176% | |
| Total Carbohydrate | 1106.1 g | 402% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 798.6 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 548 mg | 42% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2522 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
