tropical cake

Tropical paradise in a bite! This passion fruit cake has three layers of vanilla cake soaked in passion fruit juice, two layers of passion fruit curd, and it is frosted with vanilla Swiss buttercream.Yield: three layer 8-inch cake

Passion Fruit Layer Cake

all-purpose flour ((295 g))

baking powder

baking soda

salt

unsalted butter ((170 g))

sugar

eggs, (room temp)

vanilla vanilla bean paste)

sour cream ((75 g))

milk ((150 g))

passion fruit curd, (or store-bought*)

passion fruit pulp (or passion fruit puree)

Tbsp simple syrup (*)

egg whites ((210 g), about 6 large eggs)

unsalted butter

Preheat oven to 350°F. Grease three 8-inch round cake pans and line bottom with parchment paper. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream together butter and sugar until smooth. Add eggs and mix on medium speed until well incorporated. Add vanilla and sour cream and mix until combined. Scrape down bowl as needed to ensure thorough mixing.

Add flour mixture in three additions, alternating with milk. Begin and finish with flour mixture. Mix until just combined and there are no longer any dry streaks of flour.*

Divide batter evenly among the three prepared cake pans. Level batter using a mini offset spatula or the back of a spoon. Bake for 28-30 minutes until a toothpick inserted in center of cake comes out clean. Cool cakes in pan for 5 minutes. Then, run a mini offset spatula around the cake and unmold. Cool cake to room temperature on wire rack.

Cake:

Mix together passion fruit pulp and simple syrup. Set aside until ready to use.

Passion Fruit Syrup:

In the bowl of a stand mixer, whisk together egg whites and sugar. Place over a pot of simmering water to create a bain-marie or double boiler. Make sure the simmering water does not touch the bottom of the bowl. Whisk mixture until it reaches a temperature of 160°F.*Alternatively, if you don&#039;t have a thermometer, heat the mixture until all the sugar has melted. Test this by dipping your pointer finger into the mixture and rubbing it against your thumb. The mixture should feel smooth. You should not be able to feel the granules of sugar.

Return bowl to stand mixer. Using the whisk attachment, beat mixture at medium speed until it has cooled to room temperature (about 75-80°F) and meringue has started to form.

Reduce to low speed. Add butter one tablespoon at a time. Add salt. Increase speed to medium-high and continue to beat until buttercream is light and fluffy.

Swiss Buttercream:

Fit a piping bag (decorating bag) with a small round tip (wilton #12). Fill bag with about ½ cup of buttercream. Set aside.

Level cake layers as necessary. Place one cake layer on serving platter or cake turntable. Brush or drizzle passion fruit syrup over cake. Spread a thin layer of buttercream (about 6 Tbsp) over cake layer using a small offset spatula.

Use the filled piping bag, pipe a double border of buttercream along the perimeter of cake round. This will serve as barrier when curd is added.

Add ⅓ cup of passion fruit curd to center of cake. Spread to fill within the buttercream boundaries. Place second cake layer on top. Repeat soaking cake, adding buttercream, and curd.

Place final third layer on top. Soak cake layer with syrup. Spread buttercream all around the cake to create a &quot;crumb coat&quot; layer to seal in any crumbs. Chill cake in the fridge for 20 minutes to set frosting.

If desired, coat chilled cake with additional buttercream. Use a small leaf piping tip (wilton #352) to pipe decorative border on top of cake.

Keep cake chilled until ready to serve. Rest cake at room temperature for about 30 minutes before slicing and serving to soften buttercream frosting.

Assembly:

This Juicy Pineapple Heaven Cake is a moist, tropical dessert bursting with sweet pineapple flavor. The perfect combination of tangy pineapple, rich butter, and a light, fluffy texture makes it an irresistible treat for any occasion. Topped with a simple pineapple glaze, this cake is easy to make and a guaranteed crowd-pleaser!
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Juicy Pineapple Heaven Cake – A Tropical Delight

all-purpose flour

unsalted butter (softened)

eggs

vanilla extract

sour cream

pineapple (drained)

pineapple juice

Preheat &amp; Prepare

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.

Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream the Butter &amp; Sugar

In a large bowl, beat softened butter and granulated sugar until light and fluffy.

Add the Eggs &amp; Vanilla

Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Combine Wet &amp; Dry Ingredients

Gradually add the dry ingredient mixture to the butter mixture, alternating with sour cream. Start and end with dry ingredients.

Fold in Pineapple

Gently fold in drained crushed pineapple until evenly distributed.

Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cake

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

Prepare the Glaze

In a small bowl, whisk together powdered sugar and pineapple juice until smooth.

Glaze &amp; Serve

Once the cake has cooled, drizzle the glaze over the top before slicing and serving.

Delight in these Portuguese Coconut Cakes, light desserts perfect for any occasion.

Heavenly Portuguese Coconut Cakes for a Tropical Delight

Coconut Milk (Substitute with almond milk

Shredded Coconut (Use unsweetened for less sweetness

Eggs (Flax eggs can be used as a vegan alternative.)

Sugar (Brown sugar can add a hint of caramel flavor.)

Flour (Whole wheat flour can serve as a healthier alternative.)

Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.

In a mixing bowl, combine coconut milk, shredded coconut, eggs, and sugar, mixing until well combined.

In a separate bowl, whisk together the flour and baking powder, breaking up lumps for a smooth batter.

Gradually add dry mixture to wet ingredients, gently folding until combined with small flecks of flour visible.

Carefully fill each muffin cup about 2/3 full with the batter.

Bake for 25 minutes, checking for a golden brown top and ensuring a toothpick comes out clean.

Let the cakes cool for 5-10 minutes before transferring to a wire rack to cool completely.

Step-by-Step Instructions

This luscious Coconut Cake features moist layers infused with coconut milk and coconut extract, complemented by a tangy crushed pineapple filling and smooth coconut cream cheese frosting. Perfectly balanced sweet and tropical flavors make this cake ideal for celebrations or a special dessert treat.

Coconut Pineapple Layer Cake with Cream Cheese Frosting Recipe

all-purpose flour (250 grams)

Tablespoon baking powder (12 grams)

salt (6 grams)

unsalted butter (113 grams), room temperature

sugar (400 grams)

coconut milk (divided, 400 ml)

coconut extract (7.5 ml)

pineapple (567 grams)

granulated sugar (134 grams)

cornstarch (16 grams)

butter (113 grams), room temperature

cream cheese, room temperature (226 grams)

sugar (480 grams-600 grams)

– 2 Tablespoons leftover coconut milk or regular milk (15-30 ml)

coconut (85 grams)

Preheat Oven

Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by lining the bottoms with parchment paper and lightly spraying the bottoms and sides with cooking spray to prevent sticking.

Mix Dry Ingredients

In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.

Cream Butter and Sugar

In a separate large bowl, beat the room temperature butter on medium speed with an electric hand mixer or stand mixer until light and fluffy, about 1 minute. Gradually add the granulated sugar, continuing to mix until well combined and creamy. Next, add 1 1/4 cups of the canned coconut milk along with the coconut extract and blend thoroughly.

Add Dry Ingredients

Gradually incorporate the flour mixture into the wet ingredients, mixing on medium speed for about 2 minutes until combined and smooth.

Fold in Egg Whites

In another clean bowl, beat the 5 egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful to maintain the airy texture for a light cake.

Bake the Cake

Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. After baking, let the cakes cool in the pans for 5 minutes before inverting onto wire racks to cool completely.

Torte Cakes

When cooled, use a sharp serrated knife to carefully cut each cake horizontally in half, creating four thin cake layers total.

Prepare Pineapple Filling

In a medium saucepan over medium heat, combine the crushed pineapple, 2/3 cup granulated sugar, and cornstarch. Stir frequently until the mixture thickens and becomes glossy, about 5-8 minutes. Transfer to a container and press plastic wrap directly against the surface to prevent a skin from forming. Once cooled, cover and refrigerate until ready to use, up to one week.

Make Coconut Cream Cheese Frosting

Beat butter and cream cheese together until smooth. Gradually add powdered sugar and a splash of the remaining coconut milk, mixing until smooth and fluffy, approximately 3 minutes. Adjust consistency with more milk to thin or powdered sugar to thicken as needed. Stir in shredded coconut, reserving some for decorating.

Assemble Cake

Place one cake layer on a serving plate, spread half of the pineapple filling evenly over it. Top with the second layer and smooth a layer of coconut cream cheese frosting on top. Add the third cake layer, spread the remaining pineapple filling, then top with the last cake layer. Frost the entire outside of the cake with the remaining frosting and sprinkle the sides and top with the reserved shredded coconut if desired.

Chill Before Serving

Refrigerate the assembled cake for at least 4 hours to set the layers and flavors. The cake tastes even better the next day after the flavors meld.

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