Tropical Honeymoon Cake
Whisk your taste buds away to paradise with this irresistible Tropical Honeymoon Cake! Bursting with vibrant island flavors, this moist and fluffy cake combines the sweetness of crushed pineapple and shredded coconut with a zesty pop of lime. Infused with creamy coconut milk and topped with a luscious lime cream cheese frosting, every bite exudes a radiant tropical charm. Perfectly finished with a garnish of toasted coconut, fresh pineapple slices, and lime wedges, this showstopping dessert is ideal for special occasions or as a sweet escape to warm beaches. Ready in just an hour, this 12-serving masterpiece transforms simple pantry staples into a dreamy, tropical indulgence that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 0.75 cup coconut milk
- 1 cup crushed pineapple (drained)
- 1.5 cups shredded sweetened coconut
- 1 tablespoon lime zest
- 2 cups powdered sugar
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 2 tablespoons lime juice
- 0.5 cup toasted shredded coconut (for garnish)
- 2 pieces pineapple slices (for garnish)
- 2 pieces lime wedges (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is thoroughly incorporated before adding the next. Stir in the vanilla extract.
Alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined. Avoid overmixing.
Gently fold in the crushed pineapple, shredded sweetened coconut, and lime zest using a spatula.
Divide the batter evenly between 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 of the cakes comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then remove them and transfer them to a wire rack to cool completely.
To prepare the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition.
Add the lime juice and beat the frosting until light and fluffy.
Assemble the cake: Place one cake layer on a serving platter and spread a layer of frosting evenly on top. Place the second cake layer on top and cover the top and sides of the cake with the remaining frosting.
Garnish the cake with toasted shredded coconut, pineapple slices, and lime wedges.
Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
Slice, serve, and enjoy the tropical flavors of your Honeymoon Cake!
Nutrition Facts
Calories |
9199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 500.6 g | 642% | |
| Saturated Fat | 346.5 g | 1732% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1455 mg | 485% | |
| Sodium | 4528 mg | 197% | |
| Total Carbohydrate | 1145.9 g | 417% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 785.9 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 552 mg | 42% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2761 mg | 59% | |
*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.
