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.

Vegan Whole Wheat Banana Walnut Muffins

Walnuts add a nice crunch to these muffins.

Muffins are great to make ahead for busy mornings. Packed with fiber these banana nut muffins will be sure to give you a great start to your day! They are also whole wheat and loaded with flavor!

If you love bananas and walnuts then this is the recipe for you! Banana walnut muffins are the perfect food for when you want a quick, sweet, and nutritious breakfast or snack. I love the deep banana flavor and the crunch from the nuts in these muffins, and I know you will too!

If you have run out of eggs, then this recipe is the perfect fix for you, as they are vegan. The recipe here is made with simple ingredients you would find right in your pantry! Here is the list:

  • Whole wheat flour
  • All purpose flour
  • baking powder
  • baking soda
  • Cinnamon
  • Granulated sugar
  • Vegetable oil (I like avocado or coconut oil)
  • Applesauce
  • Bananas
  • Vanilla
  • Coconut, almond, or any vegan milk or your choice (I use coconut milk)
  • Walnuts

All you have to do is grab two bowls, one for the wet ingredients and one for the dry mix each in their seperate bowls, then pour the wet ingredients into the dry, add in chopped walnuts, scoop into muffin tins, top with extra walnuts, and bake!

I replaced the eggs in this recipe with applesauce. Applesauce replaces the eggs surprisingly well, and you won’t even notice the difference. You can use any vegan milk in this recipe that you want, personally I like coconut milk.

So if your looking for something delicious to make, make these muffins as soon as possible. You won’t regret it!

Prep time: 15 min
Cook time: 20 min
Yield: 12 Muffins


  • 1 cup (140g) whole wheat flour
  • 1/2 cup (70g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1 cup (230g) granulated sugar
  • 1/2 cup (105g) vegetable oil (I like avocado oi coconut oil)
  • 1 cup (220g) mashed banana (about 2 large)
  • 6Tbs (85g) applesauce
  • 1 tsp vanilla
  • 1/4 cup (50g) coconut, almond, or any vegan milk of choice.
  • 1 cup (115g) chopped walnuts, plus extra for sprinkling on top


  • Preheat oven to 375 Fahrenheit or 190 degrees Celsius. Line a 12-count muffins tin with cupcake wrappers.
  • In a small bowl mix together both flours, baking powder, baking soda, salt, and cinnamon. In a large bowl mix together the sugar, oil, applesauce, vanilla, mashed banana, and milk. Add the wet ingredients into the wet and mix until just combined. Fold in the chopped walnuts.
  • Scoop muffin batter into muffin tins filling them 2/3 of the way full. Sprinkle chopped walnuts on top. Bake in preheated oven for 15-20 minutes. Cool in pan for 5 minutes, then transfer to wire wrack to cool completely. Enjoy!

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

Brown Butter Coconut Banana Bread

Add a sliced banana and a sprinkle of coconut on top for a beautiful finishing touch.

Bursting with banana flavor and blended with coconut shreds this bread is the perfect sweet for breakfast, snack, or a dessert!

Who loves bananas and coconuts? I know I do! Banana bread is always good on its own, but why not add some coconut for extra flavor and texture? The coconut in this bread adds the extra touch and is the perfect add in to this banana bread.

In this recipe I browned the butter in a saucepan. This gives the bread additional flavor along with giving it a beautiful brown color.

So if you’ve been wondering what to do with those extra bananas that have been sitting on you counter, look no farther. This banana bread is the perfect solution!

Eat this bread with a little bit of butter for breakfast, snack, or dessert! Enjoy!

Prep time: 20 min
Cook time: 70 min
Total time: 2 hours
Yield: 1 loaf


  • 1 Stick of butter
  • 2 cups (300g) flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of cloves
  • 1 cup (210g) brown sugar
  • 1/4 cup (65g) granulated sugar
  • 1 cup (220g) mashed banana (about 2 large)
  • 1/4 cup (60ml) milk
  • 1 tsp vanilla
  • 2 eggs, room temperature
  • 1/2 cup (35g) shredded coconut, unsweetened
  • Extra banana for topping
  • Extra coconut for topping


  • Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Spray a 9×5 inch bread pan, with cooking spray, line with parchment paper. Doing this ensures that the bread does not stick to the pan once cooked.
  • In a saucepan melt the butter. Once melted, keep the stove on at medium low heat and keep cooking the butter until brown. Make sure not to burn it. Set aside to cool.
  • In a small bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a large bowl, mix together the cooled butter, both sugars, mashed banana, and vanilla. Add in the milk and eggs. Add the dry ingredients into the wet and mix until just combined. Mix in the shredded coconut.
  • Pour the batter into the prepared loaf pan. Slice the banana in half lengthwise and place on top of batter, sprinkle with extra coconut.
  • Bake in the preheated oven for 60-70 minutes. With about 10-20 minutes left in the baking time, cover bread with foil, to prevent the top from being burnt.
  • Let bread cool in the pan for 5 minutes. Transfer to a cooling wrack to cool completely before slicing. Slather bread slice with butter or eat plain. Enjoy!

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

Chocolate Cupcakes with Strawberry Buttercream

This Buttercream Frosting is colored naturally with strawberries.

Do you like Chocolate and Strawberries? Because if you do I have a feeling you will love this combination of a chocolate cupcake with strawberry buttercream. These cupcakes make for a irresistible spring dessert!

Strawberries are coming into season, and what a better way to use them then to make cupcakes! Here is a simple yet delicious recipe for delectable chocolate cupcakes. I mix coffee into this cupcake batter. If you are worried that your cupcakes might taste like coffee, don’t be. The coffee in the batter only brings out more of the chocolate flavor and you will not taste the coffee at all.

Fluffy pink buttercream strawberry frosting compliments these chocolate cupcakes. I wanted to make this frosting with more natural ingredients so I colored the buttercream with blended strawberries instead of food dye. Not only do the strawberries add beautiful color to the buttercream, they add great taste as well!

Down below you will see the recipe for both the cupcakes and buttercream. I hope you enjoy them as much as I do!

Prep time: 40 min
Cook time: 17 min
Total time: 1 1/2 hours plus cooling
Yield: 12 cupcakes


For the cupcakes:

  • 1 cup (150g) all-purpose flour
  • 1/2 cup (50g) cacao powder
  • 1 cup (225g) granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup (52ml) vegetable oil
  • 1/2 cup 120ml) whole milk
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 1/2 cup (120ml) freshly brewed coffee, cooled

For the Frosting:

  • 2 sticks of unsalted butter, softened
  • 4-5 cups (450-560g) powdered sugar
  • 1 Tablespoon heavy whipping cream
  • 5-6 large strawberries to whip into frosting
  • extra strawberries for topping cupcakes


  • Preheat oven to 375 degrees Fahrenheit or 190 Celsius. Line a 12-count muffin pan with cupcake liners and set aside. In a small bowl, mix together the flour, sugar, cacao powder, baking powder, baking soda, and salt. In a large bowl, whisk together the oil, milk, eggs, and vanilla. Add the dry ingredients into the wet and mix until just combined. Slowly whisk in the coffee.
  • Fill the muffins liners about 2/3 of the way full with batter. Bake in the oven for 15-18 minutes. Cool completely on a wire wrack.
  • To make the frosting process the strawberries in a food processor until smooth. Set aside. In a large bowl, with a mixer whip the butter until light in color. Add in the powdered sugar one cup at a time. When combined, whip in the whipping cream.
  • Measure out 1/4 to 1/3 cup of the blended strawberries (depending on how pink you want your frosting to be) and whip into the frosting until fully combined 5-10 minutes. Transfer the frosting to a piping bag and pipe onto the cupcakes with desired piping tip. Top with a strawberry or strawberry half. Enjoy!

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