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!
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
- ⅓ cup (79 ml) fresh squeezed lime juice
Mango Curd
- 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
Instructions
- 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, pineapple puree, 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.