Tropical Dream Cake
Transport your taste buds straight to paradise with this irresistible Tropical Dream Cake, a moist and flavorful dessert bursting with exotic flair. This two-layer cake combines a medley of tropical delights, including creamy coconut milk, sweet mango puree, and juicy crushed pineapple, all folded into a rich, buttery batter. The cake is frosted with a luscious cream cheese icing and adorned with vibrant slices of fresh tropical fruits like mango, pineapple, and kiwi, making it a stunning centerpiece for any occasion. Perfectly balanced with a touch of shredded coconut for texture and flavor, this recipe is a delightful choice for gatherings, summer parties, or a quick escape to the tropics. Easy to prepare in under 30 minutes of hands-on time, this show-stopping dessert serves 12 and offers a vacation in every bite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup mango puree
- 1 cup sweetened shredded coconut
- 3 cups powdered sugar (for frosting)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 cup tropical fruit slices (e.g., mango, pineapple, kiwi) for garnish
Instructions
Preheat your 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 the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy using an electric mixer.
Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the coconut milk. Begin and end with the dry ingredients to ensure a smooth batter.
Fold in the drained crushed pineapple, mango puree, and shredded coconut until evenly combined.
Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting by beating the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
Once the cakes are completely cool, spread a layer of frosting on top of the first cake layer. Place the second layer on top and frost the top and sides of the entire cake.
Decorate the cake with tropical fruit slices and extra shredded coconut as desired.
Slice, serve, and enjoy your Tropical Dream Cake!
Nutrition Facts
Calories |
7863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.5 g | 471% | |
| Saturated Fat | 227.9 g | 1140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1641 mg | 547% | |
| Sodium | 4015 mg | 175% | |
| Total Carbohydrate | 1104.0 g | 401% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 828.4 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 570 mg | 44% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2349 mg | 50% | |
*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.
