tropical fruit cake

Tropical Fresh Fruit Cake



  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk

Fruit Topping:

  • 1/2 cup diced pineapple
  • 1/2 cup diced papaya
  • 1/2 cup diced mango
  • 1/4 cup diced kiwi
  • 1/4 cup diced strawberry
  • 1/4 cup diced passion fruit
  • 2 tablespoons honey


  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, and mix until well combined.
  5. Pour the batter into the prepared cake pan and smooth out the top.
  6. In a separate mixing bowl, toss together the diced pineapple, papaya, mango, kiwi, strawberry, and passion fruit. Spoon the fruit mixture over the top of the cake, spreading it out evenly.
  7. Drizzle the honey over the fruit.
  8. Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
  10. Serve the cake topped with whipped cream, or ice cream if desired.

Enjoy your tropical fresh fruit cake!


  • Feel free to use any tropical fruit that you prefer or have on hand, such as banana, guava, lychee, or coconut.
  • You can also use canned tropical fruit in juice if fresh fruits are not available.
  • The honey can be replaced with other natural sweetener such as agave or maple syrup.


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