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Tropical Treat Cake

Author: Sue Gray

Creamy coconut, tangy pineapple, luscious mango — this cake will make you feel like your toes are already in the sand.

At a glance

One large or two small bundt-style cakes


Choose your measure:



  • 1/4 cup coconut milk powder
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla
  • 5 to 6 tablespoons heavy cream, to make a thick glaze


  1. Preheat the oven to 325°. Lightly grease a Mini Duet Bundt pan, or two small (5 1/2" dia.) bundt-style pans, and set aside.
  2. Using an electric mixer, beat the butter until fluffy, 2 to 3 minutes.
  3. Add the sugar, coconut milk powder, flavorings, salt, baking powder, and cake enhancer. Beat, scraping the bowl often, until the mixture is fluffy.
  4. Add the eggs one at a time, beating well and scraping the bowl after each addition.
  5. In a separate bowl, whisk together the flour and cornmeal. Mix into the batter alternately with the pineapple juice. Stir in the fruit.
  6. Scoop the batter into the prepared pan, filling each well about 3/4 full.
  7. Bake until golden, the top is firm, and a toothpick inserted into the center comes out clean, 18 to 22 minutes.
  8. Remove from the oven and let rest in the pan for 10 minutes before turning out onto a rack.
  9. Brush each cake with pineapple juice, rum, or vanilla syrup, using 3 to 4 tablespoons per cake.
  10. Rinse and dry the pans, lightly grease again, and bake another 2 cakes; you'll have a little batter left over. Make a couple of cupcakes, if desired.
  11. When the cakes are cool, mix together the glaze ingredients and drizzle over the cakes.
  12. Yield: 4 small bundt-style cakes, plus a cupcake or two; see tips at right for more pan choices.