Tropical Cake Recipe
Use tropical fruits to make this moist and delicious cake.
Ingredients
- 14oz/415g 1.75 cup Mango/Papaya
- 7oz/200g 1cup sugar
- 2 large eggs
- 2.7oz/80ml 1/3 cup vegetable oil
- 10oz/285g 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 2 inch piece of ginger peeled and grated
- 1 cup chopped walnuts
- 3/4 cup sweetened shredded coconut
Instructions
- Heat your oven to 350 F/180 C. Peel and cut fruit into cubes. Put into a blender along with grated ginger and puree. Add just enough water to blend, puree shouldn't be watery, it should be thick.
- To a large bowl, add the flour, baking soda, baking powder, salt and ground cloves. Whisk well.
- In another bowl, whisk the eggs. Pour in the oil and mix. Add the sugar and mix. Add the fruit puree and mix well.
- Pour this wet mixture over the flour and whisk until combined, don’t over mix. Grease the bottom of an 8x8 baking pan with a little oil. Pour in the batter. Level it out and give it a few taps on the counter to get rid of any air bubbles.
- Sprinkle the chopped walnuts over top. Then the shredded coconut. Bake in the heated oven for approximately 45 minutes. Check at 40, the time depends on your oven. The cake is done when a toothpick inserted into the middle comes out clean or with a few crumbs. Leave the pan on a rack to cool completely.
- If you have a nice sweet, ripe papaya, your cake will taste even better. For the fruits, I used cut up papaya and mango. You can also use pineapple in this recipe. It’s easy to substitute another fruit.
- Also, I used more papaya and less mango because that’s what I had. It's fine to change the amount of different kinds of fruit depending on what you have. Fruit puree total should be 1 3/4 cups.
Recent Comments