Tropic Aroma Cake
Dive into a slice of tropical paradise with this Tropic Aroma Cake, a luscious dessert that bursts with exotic flavors in every bite. This recipe combines the creamy richness of coconut milk, the tangy sweetness of pineapple juice, and the natural fruitiness of ripe banana and diced mango to create a moist and flavorful cake. Enhanced by the delightful texture of shredded coconut and a hint of vanilla, this vibrant treat is perfect for summer gatherings or when you’re craving a sunny escape. With a preparation time of just 20 minutes and simple ingredients, it’s easy to whip up this crowd-pleasing dessert right in your kitchen. Garnish with a sprinkle of powdered sugar for an elegant finish and serve as a centerpiece for any celebration. Bring the essence of the tropics to your table with this irresistible Tropic Aroma Cake!
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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
- 1.5 cups granulated sugar
- 3 large eggs
- 1.5 teaspoons vanilla extract
- 0.5 cup coconut milk
- 0.5 cup pineapple juice
- 1 large ripe banana
- 1 cup sweetened shredded coconut
- 1 cup mango, diced
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a small bowl, mash the ripe banana until smooth. Add the coconut milk and pineapple juice to the mashed banana, stirring to combine.
Alternate adding the dry ingredients and the banana mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Gently fold in the shredded coconut and diced mango using a spatula, being careful not to overmix.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
If desired, sprinkle powdered sugar over the top of the cooled cake before serving.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 33.6 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 145 mg | 3% | |
*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.
