Cakes/ Desserts/ Self Rising Flour

Tropical Cake

Completely Sliced Tropical Cake with Lime Frosting and Mango Curd

Tropical Cake is a burst of island flavors, with a pineapple coconut cake base topped with lime juice frosting and a drizzle of mango curd! A light summer dessert that will have you dreaming of sipping a pina colada on the beach.

I started out with the intentions of creating a beautiful layered cake with this recipe. My visions consisted of three 6-inch cake layers, with lime juice frosting, and drizzles of mango curd. Mangos were ripe, pineapple was delicious, and the limes were fresh! I baked three perfect layers and set them on the counter to cool.

After a few moments of debating over which cake stand to display my lovely Tropical Cake, I began to assemble. First dabbing a bit of frosting onto the center of the stand and placing my bottom cake layer down.  I proceeded to cover the top with lime frosting and a thin layer of mango curd. Being so excited to see this cake come to life, I hastily grabbed the second layer. It slipped out of my hand and onto the side of the counter..breaking in half! CRAP!!

Now you might say Jenn, just do a two layer cake, right? Wrong!! When I tried to catch the second layer with my other hand, my elbow went into the first layer. Seriously, I was struggling in the cake assembly department that afternoon. Instead of pouting, I did what any cake lover would do..I laughed and ate part of the first layer:)

Regrouping and thankful I still had plenty of ingredients I made a second cake (4th layer to be exact). Avoiding any more mishaps, a 10 inch single layer was made. Which is totally fine, because it turned out quite beautiful. So, you can either do three 6 inch layers by splitting the batter, or one 10 inch layer and keep it simple. Either way the result is crazy delicious!

*The flowers on this cake are yellow marigold petals that give a soft citrus flavor*

Additional Recipes Needed for Tropical Cake:

Tropical Cake being served

Tropical Cake sliced

Sliced Tropical Cake with Lime Frosting and Mango Curd

Completely Sliced Tropical Cake with Lime Frosting and Mango Curd

Slices of topical cake served on plates

Tropical Cake

Tropical Cake is a burst of island flavors, with a pineapple coconut base topped with lime frosting and a drizzle of mango curd!
Course Dessert
Cuisine American
Keyword tropical cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 slices

Ingredients

Cake:

  • 1 ½ cups (192 g) self rising flour
  • 1 cup (201 g) sugar
  • ¾ cup (177 ml) coconut oil melted and cooled to room temperature
  • 2 large eggs
  • 1 tsp vanilla
  • ½ cup fresh pineapple puree
  • 1 cup shredded coconut

Lime Frosting

  • 8 oz cream cheese
  • 8 Tbsp softened butter
  • 4-5 cups (400-500 g) confectionary sugar
  • 1 tsp vanilla
  • 1/3 cup (79 ml) fresh squeezed lime juice

Mango Curd

  • ¼  cup  (85 g) honey
  • Tbsps cornstarch
  • cup  (265.23 g) fresh mango peeled and pureed
  • 1 /4 cup (8 Tbsp) cup unsalted butter chopped into cubes
  • Tbsps fresh lemon juice
  • Tbsp  lemon zest
  • egg yolks beaten

Instructions

  1. Prepare Mango Curd and Lime Frosting before baking cake. Set both in the fridge until time to assemble cake.
  2. Preheat oven to 350 F ( 177 C). Prepare a 10 inch cake pan (or three 6 inch pans, divide batter evenly), by greasing the sides and bottom, then adding a layer of parchment paper in a round shape across the bottom of pan.

  3. In a medium bowl whisk together sifted flour and sugar.
  4. In the bowl of a stand mixer with whisk attachment, add coconut oil, pineapple puree, eggs, and vanilla. Mix until combined.

  5. Slowly spoon flour mixture into wet mixture and whisk on medium until incorporated.
  6. With a spatula fold shredded coconut into the batter.
  7. Pour batter into prepared cake pan. Smack pan gently by lifting a couple inches from counter and pressing firmly down to push out any air holes from batter.
  8. Bake for 30-35 minutes, until golden brown and a toothpick inserted in the middle comes out clean.
  9. Place pan on cooling rack for 10-15 min.
  10. Flip pan upside down onto cooling rack. Remove parchment paper from bottom and transfer to cake dish/stand.
  11. Make sure cake is completely cooled before icing.
  12. Spread lime icing evenly across top of cake. Drizzle with mango curd and a sprinkling of shredded coconut.

*Nutritional facts based on 10 inch cake with frosting on top and drizzle of mango curd*

3 Comments

  • Reply
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    July 8, 2018 at 1:40 am

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  • Reply
    Robin
    March 8, 2019 at 7:26 pm

    The recipe ingredients mention pineapple purée but the instructions don’t address when to add it to mix. Do you purchase or make the purée?

    • Reply
      Jenn
      March 15, 2019 at 3:59 pm

      Hi Robin, The pinepapple puree is made by placing pineapple chunks in a blender. Just mix in with coconut oil and the eggs:)

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