Tropical Miracle Cake
Experience a slice of paradise with this Tropical Miracle Cake, a heavenly dessert bursting with island-inspired flavors. This moist and tender cake brings together the exotic vibrance of coconut flakes, creamy coconut milk, juicy crushed pineapple, and tropical mango purée, creating a symphony of irresistible sweetness. Perfectly balanced with a subtle hint of vanilla and a light dusting of powdered sugar, this luscious cake is as visually stunning as it is delicious. Whether you’re hosting a summer gathering or simply treating yourself to a taste of the tropics, this easy-to-make masterpiece will transport your taste buds straight to a sun-soaked beach. Ready in just an hour and serving up to 10, this sweet indulgence is ideal for creating lasting memories around the table.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 3 eggs
- 1 cups canned crushed pineapple (drained, juice reserved)
- 0.5 cups coconut milk
- 0.5 cups mango puree
- 1 teaspoons vanilla extract
- 0.75 cups coconut flakes
- 0.25 cups 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 for easier removal.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another large mixing bowl, use a hand or stand mixer to cream the butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract, coconut milk, 1/4 cup of the reserved pineapple juice, mango puree, and crushed pineapple.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the coconut flakes gently with a spatula.
Pour the batter into the prepared cake pan and smooth out the top. Tap the pan gently on the counter to remove any air bubbles.
Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, optionally dust the cake with powdered sugar before serving.
Slice and enjoy your Tropical Miracle Cake with a cup of tea or coffee, or serve it with a dollop of whipped cream for an added treat!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 37.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 119 mg | 3% | |
*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.
