Tropical Cake

Eating this tropical cake will take you straight to the tropics. Well, not literally, but this is a cake that is so delish and fresh tasting that you will be dreaming of palm trees and ocean breezes right after your first bite.

Tropical cake is really easy to put together and is simple but delightfully decorated. Feel free use any tropical fruits you would like to garnish the top!

The batter is mixed with flaked coconut and chopped pineapple.

Toasted coconut is a great topper on this cake.

I am positive you will love this scrumptious cake! Get baking!

Prep time: 20 min
Cook time: 40 min
Total time: 3 hours
Yield: 10 servings


For tropical cake:

  • 1 stick unsalted butter, room temperature
  • 3/4 cup (180g) granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs, room temperature
  • 1 1/2 cups (160g) all-purpose flour
  • 2 Tbs (20g) cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup + 1 Tbs (130ml) whole milk
  • 3/4 cup (130g) chopped fresh pineapple
  • 1/2 cup (40g) shredded coconut

For the whipped cream topping:

  • 1 cup (240g) whipping cream
  • 2 Tablespoons (15g) powdered sugar
  • 1/2 tsp vanilla extract
  • sliced kiwis for topping
  • extra fresh pineapple chunks for topping
  • extra 1/4 cup (20g) coconut flakes for topping


Preheat oven to 350 Fahrenheit or 180 Celsius. Line an 8×8 inch pan with parchment paper and spray with cooking spray. This ensures that the baked cake does not stick to the pan.

In a large bowl cream the butter until light in color. Add in granulated sugar and whip until sugar is fully mixed in and no longer grainy. Blend in vanilla. Beat in eggs one at a time until fully mixed. In a small bowl mix together the flour, cornstarch, baking powder, and salt.

Alternate pouring the flour and milk into the butter mixture, adding in the flour three times and milk twice. Start and end with the flour.

Fold in the chopped pineapple and coconut.

Pour batter into the prepared cake pan. Bake for 30-40 minutes (make sure not to overbake). Cool in pan for 5 minutes, then transfer to wire wrack and cool completely.

Toast the coconut flakes on a sheet pan in a 400 degrees Fahrenheit oven or 200 degrees Celsius for 1-2 minutes or until golden brown. Pat the slices of pineapple with paper towel to bring out all of the extra moisture.

To make the whipped cream, whip the heavy cream until you reach soft peaks. Blend in powdered sugar and vanilla. Make sure not to overwhip.

Spread whipped cream on top of cooled cake and swirl with the back of a spoon. Top with slices of kiwi, pineapple, and toasted coconut. Enjoy!


  • If you want to make this cake the day before you serve it, wait 20 minutes before you present it to top with whipped cream and fruit. If you don’t the fruit will look dull and the juices from the fruit will ruin the whipped cream.
  • Use any tropical fruit of your choice to top the cake!

If you’ve made this recipe tag on Instagram and use the hashtag #baking_alaine.

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