Tropical Fruit Cakes
Transform your dessert table into a slice of paradise with these vibrant Tropical Fruit Cakes! Bursting with the natural sweetness of juicy mangoes, tangy crushed pineapple, and rich coconut, these individual cakes are a tropical getaway for your taste buds. Moist and fluffy thanks to the addition of creamy coconut milk, each bite is a delightful blend of fruity flavor and buttery decadence. Easy to prepare with a quick 20-minute prep time and perfectly portioned in a muffin tin, these cakes are ideal for brunches, picnics, or any occasion that calls for an exotic treat. Finish them with a light dusting of powdered sugar for a beautifully simple garnish. Let these sun-kissed delights transport you to a tropical oasis!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter, softened
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Coconut milk
- 0.75 cups Crushed pineapple, drained
- 0.5 cups Ripe mango, diced
- 0.5 cups Sweetened shredded coconut
- 0.25 cups Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease each cup with butter.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed 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.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Start and end with the dry ingredients, mixing just until combined.
Fold in the crushed pineapple, diced mango, and shredded coconut gently with a spatula until evenly distributed in the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 22-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Allow the cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
If desired, dust the tops with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
3000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 452.9 g | 165% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 245.3 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 164 mg | 13% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 989 mg | 21% | |
*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.
