Best Tropical Cream Cake Recipes

TROPICAL CARROT CAKE WITH COCONUT CREAM FROSTING

Steps:

• For Cake: Preheat oven to 350.
• Butter three 9" diameter cake pans with 1 1/2"-high sides.
• Line bottom with parchment paper.
• Combine 1/3 cup flour and next three ingredients in processor.
• Process until nuts are finely chopped.
• Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend.
• Using electric mixer, beat sugar and oil in large bowl to blend.
• Add eggs one at a time, beat well after each addition.
• Beat in vanilla.
• Beat in flour-spice mixture.
• Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple.
• Divide batter among pans.
• Bake until tester inserted into center of cakes comes out clean, about 30 minutes.
• Cool in pans, on rack 1 hour.
• Run knife around edge of pans to loosen cakes.
• Turn cakes out onto racks; cool completely.
• For Frosting: Beat cream cheese and butter in large bowl until smooth.
• Beat in powdered sugar, then cream of coconut and both extracts.
• Chill until firm enough to spread.
• ,about 30 minutes.
• Place one cake layer, flat side up on platter.
• Spread 3/4 cup frosting over top of cake.
• Top with second cake layer, flat side up.
• Spread 3/4 cup of frostin gover.
• Top with third cake layer, rounded side up, pressing slightly to adhere.
• Spread thin layer of frosting over top and sides of cake.
• Chill cake and remaining frosting 30 minutes.
• Spread remaining frosting over top and sides of cake.
• Arrange whole nuts and ginger around top edge of cake.
• Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).

TROPICAL CARROT CAKE WITH COCONUT CREAM CHEESE FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
• Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
• Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
• For frosting:
• Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.
• Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

COCONUT MUG CAKE WITH COCONUT WHIPPED CREAM AND TROPICAL FRUIT

Steps:

• For the coconut cake and tropical fruit salad: Scatter the sweetened flake coconut over a microwave-safe dinner plate and toast in the microwave for 2 minutes. Stir the coconut flakes and microwave until golden, an additional 1 to 2 minutes.
• While the coconut flakes toast, mix together the strawberries, mango, kiwi, honey, lime juice and 1/4 teaspoon of the lime zest in a medium bowl.
• In another medium bowl, mix together the melted butter, beaten egg, vanilla extract, cream of coconut and sour cream thoroughly. Mix in the flour until smooth. Mix in most of the toasted coconut flakes, setting aside 1 tablespoon for garnish.
• Butter two 10-ounce mugs (I keep old butter wrappers in the fridge exactly for this purpose). Lightly dust the bottoms and sides with flour. Split the cake batter evenly between the mugs. Microwave each cake until the center springs back to the touch, 2 to 2 1/2 minutes.
• For the coconut whipped cream: While the cakes cook, whip the heavy cream to soft peaks. Add the cream of coconut and whip to stiff peaks.
• Top the cakes with the coconut whipped cream, fruit salad and remaining 1 tablespoon toasted coconut flakes and 1/4 teaspoon lime zest. Buen provecho!

TROPICAL NICE CREAM CAKE

Steps:

• Line a 9-by-5-inch loaf pan with a double layer of foil leaving a 2-inch overhang on all sides.
• For the mango nice cream: Put the mango, bananas, honey and vanilla in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy, just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to the prepared loaf pan and spread evenly with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
• For the strawberry nice cream: Put the strawberries, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the mango nice cream. Spread evenly on top of the mango nice cream with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
• For the pineapple nice cream: Put the pineapple, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the other two nice cream flavors. Spread evenly with an offset spatula on top of the strawberry nice cream and freeze until completely solid, 8 hours and up to overnight.
• To serve: Let the nice cream cake sit at room temperature for 5 minutes to thaw slightly. Use the foil overhang to lift and remove the cake from the pan. Place upside down on a serving platter so the mango layer is on top.
• Combine the chocolate and coconut oil in a small microwave safe bowl and microwave until melted, about 1 minute. Stir until smooth. Pour over the top of the nice cream cake, spreading and smoothing with an offset spatula to cover the top and so that some of the chocolate drips down the sides. Freeze until the chocolate is hard and set, about 10 minutes. Cut into 1-inch-thick slices.

TROPICAL BREEZE CREAM CHEESE POUND CAKE

Steps:

• 1. Preheadt oven to 350 degrees and place rack in center of oven. Grease and flour a bundt cake pan.
• 2. In a food processor fit with a chopping blade put the 1/4 cup flour and the whole dried apricots. Pulse to chop continuing until the apricots are finely chopped but not a paste. If the apricots 'gum-up' add just a touch more flour to coat the pieces (doing this helps the fruit to stay suspended in the batter during baking). Set Aside
• 3. In a large mixing bowl, Mix sugar and butter completely until it is blended well and fluffy. Add eggs one at a time, mixing after each addition. Add the flour, Vanilla extract & baking powder and mix together well. The batter should be thick and cream.
• 4. Using a spatula, gently fold into the batter the chopped apricots and chopped nuts. Do not over mix; when making a pound cake you want it to be dense without a lot of air, if you mix too much you incorporate too much air into the batter.
• 5. spoon the Thick batter into the prepared bundt pan, smoothing and leveling. Tap the pan a couple times on a counter top to settle the batter.
• 6. Bake in a 350 degree pre-heated oven for 50 to 55 minutes or until a cake tester inserted in center comes out clean.
• 7. Remove cake from oven and allow to cool on a wire rack for 10 to 15 minutes.
• 8. Invert cake onto wire rack and while the cake is still hot, spread the cake with about 1/4 to 1/2 of the jar of Apricot spreadable fruit (put the opened jar in the refrigerator for the next day) and then leave the cake to cool completely. When completely cooled cover lightly and allow to sit overnight. Doing this allows the spreadable fruit to be absorbed into the cake.
• 9. In the morning on the day of serving, spread the cake once again with the remaining 1/2 jar of apricot spreadable fruit.
• 10. Spinkle the cake with a good covering of sweetened flaked coconut.
• 11. Cover until serving. Cut into 1/2 or 1 inch wide pieces and serve with a good cup of coffee or tea.

TROPICAL CREAM CAKE

Steps:

• 1. Preheat oven to 350
• 2. Chop the orange with skin on and put the cup of peaches and the chopped orange in the blender. Blend until smooth.
• 3. Add flour, 1 1/2 cup of sugar (save the rest for the cream), baking powder, salt. Combine well then add orange and peach mixture eggs and melted butter. Combine with mixer on medium.
• 4. In a greased bundt or two loaf pans pour the cake batter in....(caution if you taste it you will continue to taste it several more times before you get in the oven)
• 5. Soften the cream cheese in the microwave. With your mixer combine the remaining sugar and the cream cheese. After it combined add dollops of it on the top of the cake and with knife cut the cheese mixture through the cake. Swirling, whirling and twirling it.
• 6. Bake for 45-50 minutes until a toothpick or strand of uncooked spaghetti comes out clean.
• 7. Cool for about 10-15 minutes and then flip onto a plate.
• 8. While the cake is cooling add the orange juice to the coconut and mix it up and let it set until the cake is cooled. Add enough powdered sugar to the orange and coconut to make a glaze of your desired consistency. Drizzle it over the cake and enjoy!

TROPICAL CREAM CHEESE POUND CAKE

Steps:

• To start, lay your butter, cream cheese and eggs out in advance. You'll want them to be at room temperature when you start.
• Preheat your oven to 325ºF. Spray 2 large nonstick loaf pans with Pam spray for baking or grease and flour both pans.
• Using an electric mixer, beat the butter and cream cheese until light and fluffy. With the mixer still running, gradually beat in the sugar, then add the salt, vanilla, almond extract and cream of coconut. Beat until thoroughly combined. Turning the mixer down a notch, add the eggs one at a time beating well after each addition. Remove the bowl from the mixer.
• In a separate bowl, sift the flour and baking powder; whisk to blend well. Roughly chop the dried fruit into 1/2″ pieces, then add the fruit, macadamia nuts and coconut to the bowl of flour; stir until combined.
• Add the dry ingredients to the butter/egg mixture. Using a spatula, gently fold until all of the flour mixture is incorporated. Divide the batter in half and spread evenly into each loaf pan. Tap the pans gently on the counter a few times to help remove air bubbles, then bake at 325ºF for 60-75 minutes, rotating once halfway through baking. The cakes are done when a toothpick comes out clean from the center of the top of the cake.
• Remove from the oven and place the pans onto wire racks for at least 1 hour. After 1 hour, remove from the pans and allow them to cool on the racks for another hour.
• Note: This recipe was adapted from a cream cheese pound cake recipe by my blogging friend and baker Anne, the genius behind the From My Sweet Heart blog. Her original recipe can also be found on Tasty Kitchen.