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Tropical Dream Cake Recipe

Tropical Dream Cake Recipe


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4.5 from 28 reviews

  • Total Time: 40-45 minutes
  • Yield: 8 1x

Description

Sweet Hawaiian paradise meets culinary artistry in this tropical dream cake, blending pineapple, coconut, and macadamia nut flavors into a luscious dessert. Rich layers of island-inspired goodness invite you to savor a slice of pure tropical bliss.


Ingredients

Scale

Main Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsweetened shredded coconut

Liquid and Moisture Ingredients:

  • 0.5 cup crushed pineapple, drained
  • 0.5 cup buttermilk
  • 1 teaspoon vanilla extract

Leavening and Seasoning Ingredients:

  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt

Frosting Ingredients:

  • 1 cup heavy cream
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 0.25 cup toasted coconut for garnish

Instructions

  1. Prepare workspace by heating oven to 350F (175C) and coating an 8-inch round cake pan with grease and flour.
  2. Combine flour, baking powder, baking soda, and salt in a medium mixing bowl, setting the dry mixture aside for later use.
  3. Using a large mixing bowl, cream butter and granulated sugar until achieving a light, airy texture, then incorporate eggs individually, followed by vanilla extract.
  4. Introduce dry ingredients into the butter mixture in alternating stages with buttermilk, ensuring smooth integration and folding in shredded coconut and crushed pineapple.
  5. Transfer cake batter into prepared pan, smoothing the surface evenly, then bake for 25-30 minutes until a toothpick emerges clean when inserted into the center.
  6. Let cake rest in pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
  7. Prepare whipped cream frosting by whipping heavy cream until soft peaks develop, gradually adding powdered sugar and vanilla extract while continuing to whip until stiff peaks form.
  8. Generously cover the cooled cake with whipped cream frosting and garnish with toasted coconut for a tropical finish.

Notes

  • Swap buttermilk with yogurt or dairy-free alternatives to accommodate lactose-intolerant or vegan diets.
  • Toast coconut flakes beforehand for enhanced nutty flavor and crispy texture, watching carefully to prevent burning.
  • Drain pineapple thoroughly to prevent excess moisture from making cake soggy, patting fruit with paper towels before adding to batter.
  • Experiment with adding rum or coconut extract for deeper tropical taste profile without changing core recipe structure.
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 8
  • Calories: 320 kcal
  • Sugar: 22 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 30 g
  • Fiber: 1.5 g
  • Protein: 4 g
  • Cholesterol: 70 mg