Tropical Fruitcake Recipe

Hello, dear readers! If ever there was a recipe meant to transport you to a sunny, tropical paradise, it’s this Tropical Fruitcake. With every bite, you’ll experience the vibrant bursts of pineapple, the creaminess of coconut flakes, and the sweet surprise of mango pieces. This delightful cake is perfect for family gatherings, festive celebrations, or simply bringing the warmth of the tropics into your home on a regular day. Baking this cake can be a wonderful family activity, with each member contributing to create a truly special treat. Let’s dive right in and explore the magic of this Tropical Fruitcake together!

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 1 cup chopped pineapple chunks
• 1/2 cup shredded coconut flakes
• 1 cup chopped mango pieces
• Zest of one lime

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Mix in the coconut milk and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the pineapple chunks, coconut flakes, mango pieces, and lime zest.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Helpful Tips

• Make sure your butter is at room temperature to ensure a smooth and creamy batter.
• Feel free to add other tropical fruits like papaya or passion fruit for a unique twist.
• If you prefer a less sweet cake, reduce the amount of sugar to 3/4 cup.
• This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Instructions

Store the Tropical Fruitcake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze the cake for up to 3 months; just be sure to wrap it tightly in plastic wrap and aluminum foil.

Ingredient Substitutions

If you don’t have coconut milk, regular milk will work just fine. You can also substitute the tropical fruits with your favorites, such as strawberries or blueberries for a different flavor profile.

Pairings

This Tropical Fruitcake pairs wonderfully with a refreshing glass of iced tea or a tropical smoothie. For a more indulgent experience, try serving it alongside a creamy coconut latte or fresh tropical juice.

There you have it, folks! A Tropical Fruitcake that’s sure to become a family favorite. Don’t forget to share your delightful creations using #ZynahzRecipes or tag Zynahz on Instagram. We’d love to hear your feedback, so visit us at zynahz.com and share your thoughts. For more delightful recipes and updates, subscribe to our newsletter and follow Zynahz on social media. Happy baking!