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Tropical Treat Cake

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Tropical Treat Cake

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Creamy coconut, tangy pineapple, luscious mango — this cake will make you feel like your toes are already in the sand.

At a glance

Prep
Bake
Total
Yield
One large or two small bundt-style cakes

Ingredients

Cake

  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups Baker’s Special Sugar
  • 1/3 cup coconut milk powder
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon coconut flavor, optional
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons King Arthur Cake Enhancer, optional
  • 4 large eggs
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup yellow cornmeal
  • 3/4 cup pineapple juice
  • 3 cups Tropical Fruit Blend
  • 1/2 cup rum, pineapple juice, or vanilla syrup, to brush on cakes

Glaze

  • 1/4 cup coconut milk powder
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla
  • 5 to 6 tablespoons heavy cream, to make a thick glaze

Cake

  • 6 ounces unsalted butter, softened
  • 12 1/4 ounces Baker’s Special Sugar
  • 1 3/8 ounces coconut milk powder
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon coconut flavor, optional
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 ounce King Arthur Cake Enhancer, optional
  • 4 large eggs
  • 9 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 3 ounces yellow cornmeal
  • 6 ounces pineapple juice
  • 14 1/2 ounces Tropical Fruit Blend
  • 4 ounces rum, pineapple juice, or vanilla syrup, to brush on cakes

Glaze

  • 1 ounce coconut milk powder
  • 4 ounces confectioners’ sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 to 3 ounces heavy cream, to make a thick glaze

Cake

  • 170g unsalted butter, softened
  • 347g Baker’s Special Sugar
  • 39g coconut milk powder
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon coconut flavor, optional
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 14g King Arthur Cake Enhancer, optional
  • 4 large eggs
  • 269g King Arthur Unbleached All-Purpose Flour
  • 85g yellow cornmeal
  • 170g pineapple juice
  • 411g Tropical Fruit Blend
  • 113g rum, pineapple juice, or vanilla syrup, to brush on cakes

Glaze

  • 28g coconut milk powder
  • 113g confectioners’ sugar
  • 1/2 teaspoon vanilla
  • 71 to 85g heavy cream, to make a thick glaze

Instructions

  1. Preheat the oven to 325°. Lightly grease a Mini Duet Bundt pan, or two small (5 1/2″ dia.) bundt-style pans, and set aside.
  2. Using an electric mixer, beat the butter until fluffy, 2 to 3 minutes.
  3. Add the sugar, coconut milk powder, flavorings, salt, baking powder, and cake enhancer. Beat, scraping the bowl often, until the mixture is fluffy.
  4. Add the eggs one at a time, beating well and scraping the bowl after each addition.
  5. In a separate bowl, whisk together the flour and cornmeal. Mix into the batter alternately with the pineapple juice. Stir in the fruit.
  6. Scoop the batter into the prepared pan, filling each well about 3/4 full.
  7. Bake until golden, the top is firm, and a toothpick inserted into the center comes out clean, 18 to 22 minutes.
  8. Remove from the oven and let rest in the pan for 10 minutes before turning out onto a rack.
  9. Brush each cake with pineapple juice, rum, or vanilla syrup, using 3 to 4 tablespoons per cake.
  10. Rinse and dry the pans, lightly grease again, and bake another 2 cakes; you’ll have a little batter left over. Make a couple of cupcakes, if desired.
  11. When the cakes are cool, mix together the glaze ingredients and drizzle over the cakes.
  12. Yield: 4 small bundt-style cakes, plus a cupcake or two; see tips at right for more pan choices.
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