Tropical Fruit Cake
Transport your taste buds straight to paradise with this irresistible Tropical Fruit Cake, a dessert that's as vibrant as it is flavorful! Bursting with tropical delights like juicy pineapple chunks, sweet ripe mango, and shredded coconut, this moist and tender cake is infused with the rich creaminess of coconut milk for an exotic twist. Perfectly balanced with a hint of vanilla and a light dusting of powdered sugar, every bite is a sunny celebration of island-inspired flavors. Simple to prepare with just 20 minutes of prep time, this luscious cake bakes to perfection in under an hour, making it an ideal centerpiece for picnics, parties, or any occasion that calls for a touch of tropical indulgence.
Log this recipe in SnapCalorie
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
- 0.5 cups unsalted butter, softened
- 3 eggs, large
- 1 teaspoons vanilla extract
- 1 cups coconut milk
- 1.5 cups pineapple chunks, drained
- 1 cup ripe mango, diced
- 0.5 cups sweetened shredded coconut
- 2 tablespoons powdered sugar for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper to ensure easy removal.
In a medium 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 together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and coconut milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the pineapple chunks, diced mango, and shredded coconut using a spatula, being careful not to overmix.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar for an optional finishing touch before serving.
Slice and enjoy your delicious Tropical Fruit Cake!
Nutrition Facts
Calories |
3714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 3089 mg | 134% | |
| Total Carbohydrate | 621.7 g | 226% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 411.5 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 234 mg | 18% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1507 mg | 32% | |
*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.
