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Tropical Cake recipe

Tropical Cake.

A moist and delicious pineapple, cashewand coconut cake topped with a luscious vanilla pudding and creamcheese frosting.

Recipe: Tropical Cake

Cake:1 1/2 cups granulated sugar
1 teaspoon baking soda
2 cups plus 2 tablespoons cake flour (or 2 cups all-purpose flour)
2 large eggs, slightly beaten
1/2 teaspoon vanilla extract
1 (20-ounce) can crushed pineapple, not drained
1 cup chopped cashews
3/4 cup sweetened flaked coconut
1 (3.4-ounce) package instant vanilla pudding mix
1 (8-ounce) package cream cheese
1 (8-ounce) container frozen non-dairy whipped topping, thawedSweetened flaked coconut for garnishChopped cashews for garnish

  • For Cake: Preheat oven to 350°F (175°C).Spray or grease a 9 x 13-inch baking pan.
  • In a large bowl, mix sugar, soda and flourby hand. Stir in eggs, vanilla and pineapple with juice. Addcashews and coconut. Pour into prepared pan.
  • Bake for 35 to 40 minutes. Cool
  • For Frosting: Prepare pudding as instructedon package and set aside.
  • In a medium bowl, beat cream cheese untilsmooth and mix in prepared pudding. Fold in the whipped toppingand spread over cooled cake. Sprinkle top with coconut and choppedcashews; refrigerate until ready to serve.

    Makes 12 servings.

    Recipe and photograph provided courtesyof Wheat Foods Council.


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  • Comments

    1 Comment


    Whisk with an electric whisk over the simmering saucepan until the icing goes thick, white and glossy and is stiff enough to form peaks. I would like to know if Nigella’s Tropical Chocolate Cake can be kept in fridge?

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