Tropical Cake
Transport your taste buds to a sun-soaked paradise with this luscious Tropical Cake, a dessert bursting with vibrant, tropical flavors! This recipe combines tender layers of cake infused with creamy coconut milk, crushed pineapple, and juicy mango for a moist, fruity bite in every forkful. Toasted shredded coconut and smooth cream cheese frosting add a touch of indulgence, while a garnish of fresh mango slices creates a stunning presentation. Perfect for summer celebrations or any occasion that craves a tropical twist, this crowd-pleasing cake is a breeze to bake and promises to be the star of your dessert table. Packed with keywords like tropical flavors, coconut milk, pineapple, and mango, this recipe is your ultimate guide to baking the exotic getaway your palette deserves!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 cups granulated sugar
- 0.75 cups unsalted butter, softened
- 3 whole eggs
- 1 cup coconut milk
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup mango, diced
- 0.75 cups sweetened shredded coconut
- 1.5 cups powdered sugar
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened (for frosting)
- 0.5 cups coconut flakes (for topping)
- 0.25 cups mango slices (for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, alternate adding the dry ingredients and the coconut milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined.
Gently fold in the crushed pineapple, diced mango, and shredded coconut with a spatula until evenly distributed.
Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely.
To make the frosting, beat the cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar and beat until fluffy.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake. Place the second cake layer on top, then spread frosting over the top and sides of the entire cake.
Sprinkle the toasted coconut flakes over the top and gently press them onto the sides of the cake.
Garnish with fresh mango slices on top for a decorative tropical touch.
Refrigerate the cake for 20-30 minutes to set the frosting before slicing and serving.
Nutrition Facts
Calories |
6157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.0 g | 551% | |
| Saturated Fat | 287.4 g | 1437% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1455 mg | 485% | |
| Sodium | 3892 mg | 169% | |
| Total Carbohydrate | 524.6 g | 191% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 280.3 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 491 mg | 38% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1924 mg | 41% | |
*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.
