Tropical Mashup Cake
Summer is in full swing, so I decided it’s a good time to break out the tropical flavors and go for a full-on mashup of delicious, bold summertime flavors! We have mango, pineapple, coconut, orange, and even a touch of strawberry. This cake is a moist, flavorful, refreshing treat that I know you’re bound to love!
1 cup Salted Kerrygold Butter, softened
1 cup sugar
1 cup brown sugar
1 tbsp vanilla extract
2 tsp orange extract
1 tsp coconut extract
1 cup almond flour
1 1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup milk
1/2 cup pineapple juice
1 cup dried mango, chopped
1/2 cup Dang brand Coconut Chips
Preheat the oven to 350°F. Prepare two 9” round cake tins by greasing and lining with parchment paper.
In a medium bowl using an electric mixer, cream the butter until light and fluffy. Add in the sugars and extracts then continue whipping until creamed.
Gradually add in the eggs, one at a time. Mix well between each addition.
In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the milk and juice. Gently fold in the mango and coconut.
Pour batter into prepared cake tins, then bake for 25 – 30 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.
Fruity Butter Cream
1 1/2 cups Kerrygold Salted Butter, softened
3 cups powdered sugar
1/2 cup frozen tropical fruit, thawed and drained
2 tsp vanilla extract
In a medium bowl with an electric mixer, cream the butter. Then, add in a cup of powdered sugar and the vanilla. Whip in another cup of powdered sugar. Next, beat in the thawed fruit and the third cup of powdered sugar. Blend in the final cup of powdered sugar and mix until smooth.
Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining frosting. Garnish with some mango and dried coconut, then slice and serve this summery Tropical Mashup Cake!