Tropical Delight Cake with Lemon Whip Frosting
Embark on a culinary journey with this Tropical Delight Cake, a luscious and airy creation that elevates the classic hummingbird cake. Infused with the tropical flavors of ripe bananas, juicy pineapple, aromatic coconut, and a hint of cinnamon, this cake offers a uniquely delicious taste experience. Topped with a refreshing lemon whipped frosting, it’s perfect for sunny afternoons and festive occasions alike.
15
Servings
N/A
Calories
14
Ingredients
Ingredients
self rising flour
3 cups (sifted)
sugar
2 cups
cinnamon
1 teaspoon (ground)
vegetable oil
3/4 cup
vanilla
2 teaspoons (extract)
eggs
4 (beaten)
bananas
2 (overripe, mashed)
crushed pineapple
2 cans (8 ounce, in juice)
coconut
1/2 cup (shredded)
pecans
1/2 cup (crushed, optional)
whipped topping
1 container (8 ounce, frozen, thawed)
French vanilla instant pudding mix
3 1/2 ounces (package)
milk
1 cup
lemon extract
1 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and dusting with flour to prevent sticking. Set aside.
2
In a large mixing bowl, sift together the self-rising flour, sugar, and ground cinnamon. Set aside.
3
In a separate bowl, blend the vegetable oil, beaten eggs, and vanilla extract until well combined. Gradually incorporate the dry flour mixture into the wet ingredients, mixing until just combined.
4
Using a wooden spoon, stir in 1 can of crushed pineapple with its juice, the mashed bananas, and the shredded coconut. If desired, mix in the crushed pecans for added texture.
5
Evenly distribute the batter between the prepared cake pans. Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center of each cake comes out clean.
6
Allow the cakes to cool in the pans for 10 minutes. Then, carefully invert them onto wire racks to cool completely.
7
Pierce the top of one cake layer with a fork. Spoon the second can of crushed pineapple over the pierced cake, letting the juices soak in. Allow it to cool completely.
8
For the frosting: In a medium bowl, whisk together the French vanilla instant pudding mix and milk until smooth and lump-free. Stir in the lemon extract, then gently fold in the thawed whipped topping until the mixture is uniform and creamy.
9
When the cakes are fully cooled, place half a cup of frosting atop the pineapple-soaked layer, spreading it evenly. Stack the second cake layer on top and frost the entire cake with the remaining lemon whipped frosting.
10
Refrigerate the cake to let the flavors meld and the frosting set. Serve chilled and enjoy your tropical escape!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Delight Cake?
It is a luscious and airy creation that elevates the classic hummingbird cake, featuring tropical flavors like pineapple, banana, and coconut topped with a lemon whipped frosting.
How many servings does this recipe yield?
This recipe yields approximately 15 servings.
What oven temperature is required?
The oven should be preheated to 350°F (175°C).
What size cake pans are needed for this recipe?
You will need two 9-inch round cake pans.
How should the cake pans be prepared?
The pans should be greased and dusted with flour to prevent the cake from sticking.
What type of flour is used in Tropical Delight Cake?
The recipe calls for 3 cups of sifted self-rising flour.
How many eggs are included in the batter?
The recipe requires 4 beaten eggs.
What kind of bananas should I use?
You should use 2 overripe bananas that have been mashed.
How much crushed pineapple is needed in total?
A total of two 8-ounce cans of crushed pineapple in juice are required.
Do I drain the pineapple for the batter?
No, you should use one can of crushed pineapple along with its juice in the batter.
Is the coconut shredded or flaked?
The recipe specifies 1/2 cup of shredded coconut.
Are pecans a mandatory ingredient?
No, the 1/2 cup of crushed pecans is optional.
What type of oil is best for this cake?
The recipe calls for 3/4 cup of vegetable oil.
How long should the cake bake?
Bake the cake layers for 25 to 28 minutes.
How do I check if the cake is done?
Insert a toothpick into the center; it is done when the toothpick comes out clean.
How long should the cakes cool in the pans?
Allow them to cool in the pans for 10 minutes before transferring to wire racks.
What is the purpose of piercing the cake with a fork?
Piercing the cake allows the juices from the second can of crushed pineapple to soak into the layer.
Which cake layer gets the extra pineapple soak?
The second can of pineapple is spooned over the first (bottom) cake layer.
What flavor is the frosting?
The frosting is a lemon-flavored whipped topping.
What kind of pudding mix is used for the frosting?
Use a 3.5-ounce package of French vanilla instant pudding mix.
How much milk is needed for the frosting?
You will need 1 cup of milk to whisk with the pudding mix.
When should I add the lemon extract?
Stir the lemon extract into the pudding mixture before folding in the whipped topping.
How do I ensure the frosting is creamy?
Gently fold in the thawed whipped topping until the mixture is uniform.
Does the whipped topping need to be thawed?
Yes, use one 8-ounce container of frozen whipped topping that has been thawed.
How much frosting goes between the layers?
Use approximately half a cup of frosting on top of the first layer before adding the second layer.
Should the cake be stored in the refrigerator?
Yes, refrigerate the cake to let the flavors meld and the frosting set.
How should the cake be served?
The cake is best served chilled.
What are the primary tropical flavors in this cake?
The primary flavors are pineapple, banana, coconut, and lemon.
Can this cake be made for parties?
Yes, it is described as perfect for sunny afternoons and festive occasions.
Is there cinnamon in the recipe?
Yes, 1 teaspoon of ground cinnamon is sifted into the dry ingredients.