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:
- 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
- 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
- ¼ cup (85 g) honey
- 2 Tbsps cornstarch
- 1 cup (265.23 g) fresh mango peeled and pureed
- 1 /4 cup (8 Tbsp) cup unsalted butter chopped into cubes
- 2 Tbsps fresh lemon juice
- 1 Tbsp lemon zest
- 4 egg yolks beaten
Prepare Mango Curd and Lime Frosting before baking cake. Set both in the fridge until time to assemble cake.
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.
In a medium bowl whisk together sifted flour and sugar.
In the bowl of a stand mixer with whisk attachment, add coconut oil, eggs, and vanilla. Mix until combined.
Slowly spoon flour mixture into wet mixture and whisk on medium until incorporated.
With a spatula fold shredded coconut into the batter.
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.
Bake for 30-35 minutes, until golden brown and a toothpick inserted in the middle comes out clean.
Place pan on cooling rack for 10-15 min.
Flip pan upside down onto cooling rack. Remove parchment paper from bottom and transfer to cake dish/stand.
Make sure cake is completely cooled before icing.
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*