- 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
- 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
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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.
- Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, and mix until well combined.
- Pour the batter into the prepared cake pan and smooth out the top.
- 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.
- Drizzle the honey over the fruit.
- Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
- 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.