Tropical Cake Recipes

TROPICAL CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.

TROPICAL UPSIDE-DOWN CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square or 22cm round cake tin. Beat 50g of the butter with the brown sugar, then spread into the base and halfway up the sides of the prepared tin. Cut one of the pineapple rings into quarters, then arrange the whole rings in the tin, putting a cherry in the centre of each. Put a pineapple ring quarter into each corner.
• To make the sponge, tip the butter, sugar, flour, desiccated coconut, ½ tsp fine sea salt, most of the lime zest and the eggs into a large bowl. Beat together using an electric whisk until smooth and creamy. Spoon the batter over the pineapple and level with the back of a spoon. Bake for 35-40 mins. Leave to cool in the tin for 5 mins, then turn out onto a cake board or serving plate.
• Bring the reserved pineapple syrup to the boil in a medium pan, then stir in the coconut rum (if using), remaining butter and the lime juice. Leave to cool slightly. Drizzle over the cake, then scatter over the coconut flakes and remaining lime zest. Serve with whipped cream or coconut yogurt, if you like. Will keep in an airtight container for up to five days.

HAWAIIAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 10 inch tube pan.
• Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 30 minutes.

LUSCIOUS TROPICAL DREAM CAKE

Steps:

• Heat oven to 350ºF.
• Drain pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into 15x10x1-inch pan sprayed with cooking spray.
• Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat pudding mix and milk with whisk 2 min. Stir in pineapple; spread over cake. Cover with COOL WHIP; top with coconut and nuts. Keep refrigerated.

TROPICAL ISLAND BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Mix bananas, pineapple juice, water, applesauce, eggs, and coconut extract with an electric mixer until well combined. Add cake mix, coconut, and pudding mix; mix on medium speed for 2 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in the pan.
• Combine brown sugar, cream, and butter for the sauce in a saucepan. Bring to a boil. Add rum and crushed pineapple and boil, stirring occasionally, until it starts to thicken, 4 to 5 minutes. Set aside to cool down.
• Poke holes all around the top of the cake still in the pan. Pour about 1/3 of the sauce over the cake with a spoon, trying not to get the pineapple during this stage. Place a serving plate on top of the cake pan and invert the cake, holding onto the pan and plate tightly. Pour remaining sauce and pineapples evenly over the cake. Let sit until cake has absorbed the sauce, about 30 minutes. Slice and serve.

TROPICAL DELIGHT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Generously grease 12-cup bundt cake pan.
• Mix coconut, nuts, and butter; sprinkle in pan.
• Drain pineapple thoroughly; reserve syrup.
• Add enough water to syrup to measure 1 1/4 cups.
• Blend cake mix (dry), eggs, pineapple liquid, and oil in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Do Not Overbeat!
• Pour batter into prepared pan, and then spoon pineapple evenly over the batter.
• Bake 45 to 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
• Cool 10 minutes; invert on wire rack.
• Remove pan; cool completely.

TROPICAL CAKE

Steps:

• Mix first four ingredients, using only the juice from the oranges, reserving oranges to add later.
• After mixed well, gently fold in oranges.
• Bake in a 9x13 pan at 350 degrees for 40 minutes or until done.
• Cool completely!
• Mix remaining four ingredients and spread over cake.
• Refrigerate for one hour and serve cold.

TROPICAL BEACH BUM CAKE

Steps:

• Prepare both boxes of vanilla pudding according to the package directions, using an electric mixer. Blend the cream cheese into the pudding, mixing thoroughly to remove any lumps. Fold the whipped cream into the cream cheese-pudding mixture.
• Spread a third of the graham cracker crumbs into an even layer in a low-sided clear bowl. Pour half of the pudding over the crumbs and spread until it reaches the sides of the bowl using an offset spatula. Repeat this process once, setting the remaining third of the graham cracker crumbs aside. Cover with plastic wrap pressed directly against the surface of the pudding and chill in the refrigerator for at least 2 hours.
• Remove and discard the plastic wrap. Following the edge of the bowl, create a 1 1/2-inch border of blue sparkle gel around the edge of of the pudding. Use a small offset spatula to gently spread the blue sparkle gel, creating the look and texture of ocean waves. Cover the remaining exposed pudding by piling the reserved graham cracker crumbs on top, mounding in the center, to resemble an island in the ocean.
• Cut the sour candy belts into small rectangles to resemble beach towels and place them around the cake with the bear crackers on top of each one. Place a few bear crackers inside peach candy rings (to look like inner tubes) and place them in the blue sparkle gel so that they appear to be bobbing in the water.
• To make the palm trees: Insert a mint stem into each wafer cookie, pushing down until the leaves meet the top of the cookie. Gently press into the center of the graham cracker crumb island.
• To make the candy crab: Use scissors to snip a small triangle out of the rounded side of a cherry slice, positioning it close to the flat side, to look like a claw. Snip a small notch out of the opposite side along the curve, to fashion the arm that the claw is attached to. Repeat this process with a second cherry slice. Insert a toothpick lengthwise into each arm and set aside. Prepare the crab body by holding the rounded sides of 2 cherry slices together back to back. Secure together using 2 toothpicks, being sure to push the toothpicks deep enough so they are only exposed on top. To make the eyes, use a dab of blue sparkle gel to attach an eyeball to the bottom of each gumdrop. Secure the gumdrops on the toothpicks sticking out of the crab body. Push the claw toothpicks into the sides of the crab body. Bury the bottom half of the crab body in the graham cracker crumb sand.
• Sprinkle the island with sanding sugars where the ocean meets the graham cracker crumbs. Refrigerate until ready to serve.

TROPICAL SPICE CAKE

Steps:

• Preheat oven to 375 degrees. Use some of the butter to lightly coat a 9inch round cake pan. Place remaining butter in a mixing bowl and add the sugar. Beat well with a whisk until light and fluffy. Add the molasses and whisk well to combine. Slowly add the half and half, then the egg, whisking constantly to incorporate thoroughly. Sift together the flour, baking soda, and spices and add to batter. Whisk until just combined; do not overwork. Pour batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and run a knife around the inside of the pan. Let cake cool in pan ten minutes then invert to remove from pan. Let cool completely and sift powdered sugar over the top to decorate.

TROPICAL-FRUIT CREPE CAKE

Steps:

• Pastry cream: In a large sauce-pan, bring milk, coconut, and salt to just under a boil. Remove from heat, cover, and let stand until cool, about 2 hours. Strain through a fine-mesh sieve; discard solids.
• In a medium saucepan, whisk together granulated sugar and cornstarch. Whisk in egg yolks, then milk mixture. Stir in butter. Bring to a boil over medium heat, then continue to cook, whisking constantly, 1 minute. Pass mixture through fine-mesh sieve. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to 3 days.
• Crêpes: Combine flour, granulated sugar, salt, milk, eggs, vanilla, and melted butter in a blender. Blend until smooth. Refrigerate at least 1 hour and up to overnight.
• Lightly brush an 8-inch non-stick skillet or crêpe pan with butter. Heat over medium until just starting to smoke. Remove from heat and pour a scant 2 tablespoons batter into center, swirling to cover bottom. Cook until edges are golden and center is dry, about 30 seconds. Flip and cook about 20 seconds more. Slide crêpe onto a parchment-lined baking sheet. Repeat with remaining batter, brushing skillet with more butter and adjusting heat as needed; stack crêpes as you go (you should end up with about 40). Let cool completely. Crêpes can be refrigerated in an airtight container up to 3 days.
• Whisk chilled pastry cream to remove any lumps. In a medium bowl, whip 1 cup heavy cream to stiff peaks. Fold into pastry cream. Place a crêpe on a flat serving dish. Spread about 1/4 cup pastry cream onto crêpe. Repeat process with remaining crêpes and pastry cream, finishing with a crêpe. Refrigerate until set, at least 2 hours and up to overnight.
• To serve, whip remaining 1 cup heavy cream with confectioners' sugar to stiff peaks. Arrange pineapple slices on top of cake, overlapping slightly. Dollop whipped cream on top and garnish with toasted coconut.

TROPICAL CREPE CAKE RECIPE BY TASTY

Steps:

• Make the crepes: In a large bowl, whisk together the flour and sugar. Add the eggs and whisk to incorporate. Gradually whisk in the warm milk and melted butter, alternating between additions.
• Divide the batter evenly between 3 medium bowls. Add the red food coloring to a bowl and whisk until fully incorporated and the batter is evenly colored. Repeat with the orange and green food coloring and remaining bowls of batter.
• Heat a medium nonstick skillet over medium heat. Pour in ¼ cup (40 G) of the green crepe batter and tilt the pan to cover evenly. Cook until the surface begins to gently bubble, 2-3 minutes, then flip and continue cooking for another minute, until cooked through. Repeat with the remaining batter, stacking each color crepe separately on a wire rack. Let the crepes cool for 15-20 minutes.
• Make the whipped cream fillings: Add 2 cups (480 ml) of whipped cream to each of 3 medium bowls. Add the strawberry purée and 2 tablespoons crushed freeze-dried strawberries to a bowl of whipped cream and mix until well combined. Add the passion fruit juice to another bowl and mix until well combined. Add the lime juice and 2 tablespoons lime zest to the last bowl and mix until well combined.
• To assemble, place a green crepe on a serving platter. Spread with 2 tablespoons of the lime filling. Continue stacking the green crepes and lime filling, then repeat with the orange crepes and passion fruit filling, then the red crepes and strawberry filling. Spread the remaining cup of whipped cream evenly over the top and sides of the cake.
• Top the cake with the halved strawberries, then sprinkle with the remaining tablespoon of lime zest and remaining teaspoon of crushed freeze-dried strawberries. Drizzle with the remaining tablespoon of passion fruit juice.
• Slice and serve.
• Enjoy!