Tropical Fruit Cake With Cream Cheese Icing Recipes

CONTEST-WINNING TROPICAL CHEESECAKE

Steps:

• In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. , In a bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extract; beat just until blended. Pour over crust. , Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. , In a small saucepan, melt preserves, stirring to break up any apricot pieces. Arrange pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheese cake. Press coconut onto the sides of the cheesecake. Chill until serving.

ISLAND FRUITCAKE WITH CINNAMON-RUM CREAM CHEESE ICING

Steps:

• For the fruitcake: Preheat the oven to 350 degrees F. Line the bottom of two 10-inch cake pans with parchment paper.
• In a mixing bowl using an electric hand mixer, whip together the oil, granulated sugar and eggs until the mixture lightens in color. Sift together the flour, cinnamon, baking soda and baking powder. Add the dry ingredients to the wet ingredients, and mix until just combined, scraping down the sides of the bowl to make sure nothing is stuck. Fold in the coconut, pecans, dates, bananas and pineapples, being careful to avoid over-mixing. Divide the batter between the prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
• Cool the cakes.
• For the icing: In a medium bowl using an electric hand mixer, mix the cream cheese and butter until smooth. Add the confectioners' sugar, vanilla seeds and rum to taste, and mix until smooth.
• Place one of the cakes on a serving plate and use half of the icing to cover the top. Place the second cake on top and cover the top with the remaining icing. Sprinkle toasted coconut flakes over the cake to serve.

CREAM CHEESE AND PASSIONFRUIT FROSTING

Steps:

• Combine cream cheese, butter and vanilla in a small bowl.
• Using an electric mixer, beat until smooth.
• Add the icing sugar mixture and beat until smooth.
• Reduce speed and add passionfruit.
• Spread over cooled cake.

TROPICAL FRUIT CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix cake mix, oranges with juice and eggs.
• Beat till well mix around 2 minutes.
• Pour into prepared pan 13 by 9 and spread.
• Bake 30 minutes or until toothpick inserted into center comes out clean.
• Let cool completely.
• Mix cool whip, pudding and pineapple.
• Spread on cooled cake and refridgerate till ready to serve and any leftovers.
• Can use sugar free coolwhip and sugar free pudding. You might try to mix a ripe banana in with the oranges in the cake and about 1/2 cup coconut in with the frosting. Sounds yummy to me.

DRAGON FRUIT CAKE

Steps:

• Place dragon fruit flesh in a blender or food processor and puree. Transfer puree to a bowl and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8-inch cake pans.
• Sift cake flour, all-purpose flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
• Cream 1 1/2 cups sugar and 1 cup butter together in a large bowl until pale and fluffy. Add eggs 1 at a time; beat until yolks disappear.
• Combine milk, vanilla extract, and almond extract together in a cup and set aside.
• Add 1/2 the flour mixture to the creamed butter mixture, beating until just combined. Add 1/2 the milk mixture. Add remaining flour mixture and beat until just combined. Add remaining milk mixture and stir until mixed thoroughly. Add 1/2 cup dragon fruit puree and very lightly swirl into the cake batter.
• Divide batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, about 35 minutes.
• Let cakes cool in the pans for 10 minutes; turn out onto wax-paper lined racks and cool 5 minutes more. Brush tops and sides of cakes with simple syrup.
• While cakes are cooling completely, beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar slowly and beat 3 minutes more. Add vanilla and 2 tablespoons dragon fruit puree, beating until combined and puree is completely incorporated.
• Place one cake layer top-side up on a serving plate; place strips of waxed paper under the edges of the cake to keep the plate clean. Spread approximately 1/2 the vanilla buttercream frosting on top. Top with the second layer, bottom-side up, and lightly frost the top and sides with remaining vanilla buttercream frosting.
• Apply dragon fruit cream cheese icing to the top and sides of the cake, leaving some of the vanilla buttercream frosting showing through.