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Tropical Paradise Cake


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Serves 8-10 | Prep Time 25-30 | Cook Time 25-30 minutes at 350°F (175°C)

Why I Love This Recipe

The Tropical Paradise Cake is a delightful culinary creation that embodies the essence of a tropical getaway in every bite. This delectable dessert features two layers of moist, tender cake infused with the sweet essence of coconut and the fruity burst of crushed pineapple. The creamy frosting, a harmonious blend of whipped cream and cream cheese, adds a luscious touch of richness, perfectly complementing the cake's tropical flavors.

To enhance the experience, the cake is adorned with toasted shredded coconut for a delightful crunch and an array of fresh tropical fruits like kiwi, mango, and pineapple, creating a vibrant, eye-catching decoration. With its balanced combination of sweet and tangy notes, this cake transports your taste buds to a sun-soaked beach, making it the ideal treat for any occasion that calls for a taste of paradise. Whether shared with loved ones or savored in solitude, the Tropical Paradise Cake is a slice of edible escapism that brings a taste of the tropics to your plate.


Ingredients You'll Need

For the Cake:

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup canned coconut milk
1/2 cup crushed pineapple, drained
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
For the Frosting:

1 1/2 cups whipped cream
1/2 cup cream cheese, softened
1/4 cup powdered sugar
1 tsp coconut extract
1/2 cup shredded coconut (toasted for garnish)
Fresh tropical fruit (e.g., kiwi, mango, and pineapple) for decoration


Directions

Instructions:

For the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in the crushed pineapple.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

In a mixing bowl, beat together the whipped cream, cream cheese, powdered sugar, and coconut extract until smooth and creamy.
Assembly:

Place one of the cooled cake layers on a serving plate. Spread a layer of frosting on top.

Carefully place the second cake layer on top and frost the top and sides of the entire cake.

Sprinkle the toasted shredded coconut evenly over the top of the cake.

Decorate with fresh tropical fruit, arranging them as desired.

Refrigerate the cake for at least an hour before serving to allow the flavors to meld together.

Slice, serve, and savor the taste of your tropical paradise cake! Enjoy!


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