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Completely Sliced Tropical Cake with Lime Frosting and Mango Curd

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.