Tropical Vacation Cake in a Jar
Take your taste buds on a sun-soaked getaway with this irresistible *Tropical Vacation Cake in a Jar*. Featuring layers of moist pineapple-infused cake, velvety cream cheese frosting, luscious mango puree, and a sprinkle of toasted coconut, each jar is a portable paradise of tropical flavors. The combination of rich coconut milk, tangy crushed pineapple, and airy whipped cream creates a delightful harmony that's both decadent and refreshing. Perfectly portioned in mason jars, this dessert is ideal for parties, picnics, or simply enjoying a touch of island-inspired indulgence at home. Best served chilled, these vibrant and flavorful jars of joy are as visually stunning as they are delicious. Treat yourself to a bite of summer, no matter the season!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (melted)
- 0.75 cups Coconut milk
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.75 cups Crushed pineapple (drained)
- 8 ounces Cream cheese (softened)
- 1 cup Powdered sugar
- 1 cup Whipped cream
- 0.5 cups Mango puree
- 0.5 cups Sweetened shredded coconut (toasted)
- 6 pieces Mason jars (8 oz each)
Instructions
Preheat your oven to 350°F (175°C). Line a 9-inch baking pan with parchment paper and lightly grease it.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In another bowl, combine the melted butter, coconut milk, vanilla extract, and eggs. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. Fold in the drained crushed pineapple.
Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese until fluffy. Gradually add the powdered sugar and beat until smooth. Fold in the whipped cream until combined.
Once the cake has cooled, use a round cutter (about the same width as your jars) to cut out circles of cake.
To assemble the jars, start with a layer of cake at the bottom of each jar, followed by a dollop of mango puree, a layer of cream cheese frosting, and a sprinkle of toasted coconut. Repeat the layers until the jar is full, ending with frosting and a garnish of toasted coconut on top.
Seal the jars with lids or cover with plastic wrap if making ahead. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Serve cold and enjoy your mini tropical vacation in a jar!
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 459 mg | 20% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 67.1 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 215 mg | 5% | |
*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.
