Tropical Cream Cake
Take your taste buds on a vacation with this Tropical Cream Cake, a luscious dessert that's bursting with island flavors and creamy indulgence. Perfectly moist layers of coconut-pineapple cake are made with rich coconut milk and flecks of sweetened shredded coconut, delivering tropical flair in every bite. Each layer is generously frosted with a dreamy pineapple juice-infused cream cheese and whipped cream frosting, then topped with vibrant diced mango and a sprinkle of toasted coconut flakes for the ultimate finishing touch. Ideal for summer celebrations or anytime you're craving a taste of paradise, this easy-to-make cake pairs tropical sweetness with silky creaminess for a show-stopping dessert that serves 10. Ready in just over an hour, it’s a slice of sunshine you won’t want to miss!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 0.75 cups Unsalted butter (softened)
- 3 large Eggs
- 1 cup Coconut milk
- 2 teaspoons Vanilla extract
- 0.5 cups Crushed pineapple (drained, reserve juice)
- 0.5 cups Sweetened shredded coconut
- 8 ounces Cream cheese (softened)
- 2 cups Powdered sugar
- 1.25 cups Heavy whipping cream
- 0.5 cups Mango (fresh, diced)
- 0.25 cups Toasted coconut flakes
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer in a large bowl, cream together the granulated sugar and butter until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
Mix in the coconut milk and vanilla extract until combined. The batter may look slightly curdled; this is normal.
Gradually add the dry mixture to the wet ingredients in three additions, mixing just until combined. Avoid overmixing.
Gently fold in the crushed pineapple and shredded coconut using a spatula.
Evenly divide the batter between the two prepared cake pans. 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 carefully remove them and place them on a wire rack to cool completely.
While the cake is cooling, prepare the frosting. In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and beat until combined.
Slowly drizzle in the reserved pineapple juice (approximately 1-2 tablespoons) and vanilla extract. Mix well.
In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Refrigerate until ready to use.
Once the cakes are completely cool, place one layer on a serving plate. Spread a thick layer of frosting evenly over the top.
Sprinkle diced mango pieces evenly over the frosting. Place the second cake layer on top and frost the top and sides of the cake.
Garnish with toasted coconut flakes and additional mango pieces if desired.
Chill the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Slice, serve, and enjoy this tropical paradise in cake form!
Nutrition Facts
Calories |
6831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.5 g | 470% | |
| Saturated Fat | 226.9 g | 1134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1497 mg | 499% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 827.4 g | 301% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 611.1 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 438 mg | 34% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1405 mg | 30% | |
*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.
