Tropical Sunshine Cake for #SundaySupper

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26 Apr Tropical Sunshine Cake for #SundaySupper

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This week #SundaySupper is cooking up tropical foods! Our hosts this week Marlene A. Baird and Cindy Kerschner are highlighting the many wonderful contributions from #SundaySupper tastemakers!  We’re presenting fun recipes to create that perfect tropical menu, including everything from tropical libations to appetizers, entrees, sides and desserts! We have you covered all the way around, so please read to the bottom of my Tropical Sunshine Cake to explore all the wonderful choices featured by the #SundaySupper family today.

This cake is a modified version of a cake I’ve been making for my mother for her birthdays for years. It’s the very first cake I ever made and it is derived from the recipe in my very first cookbook, Crisco’s Favorite Family Foods (circa 1973) which is still available to this day on Amazon. I was twelve when I first received this treasure, and a treasure it was indeed! I’ve been making recipes from this book for years.

The original was more of a “white” cake with lemon filling and vanilla icing topped with some toasted coconut. My version features a few minor twists that I think take this cake way over the top. One big change I made was to substitute white sugar with coconut sugar, which gives the cake a toastier coloring and a hint of coconut flavor infused. I’ve also added the embellishments to the frosting of chopped roasted cashews along with chopped Mounds® coconut candy bars. The combination with the lemon curd filling just really works beautifully together. 

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In the end, either recipe is wonderful and you won’t be disappointed if you are a lemon fan or a coconut fan. It’s a truly festive cake that is perfect for entertaining and provides that tropical taste profile that is so pleasing! My mom just loves this one!

Here’s what you’ll need and how to make this scrumptious tropical treat!

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Ingredients

2 ½ c cake flour

1 2/3 c coconut sugar

3 ½ t baking powder

pinch of salt

¾ c + ½ c 1 % milk

3 large eggs

2 t vanilla

½ t cream of tartar

Lemon Filling

¾ c sugar

4 T corn starch

pinch salt

¾ + 1 T water

2 large egg yolks, slightly beaten

4 T lemon juice (fresh)

2 t grated lemon rind

2 t butter

Frosting

1/3 c Crisco

1/3 c butter

4 c powdered sugar

6 T 1% milk

2 t vanilla

pinch of salt

½ c coarsely chopped roasted cashews

3 mounds bars, coarsely chopped

Instructions

Preheat oven to 350 F.

Sift dry ingredients together in a large mixing bowl.

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Add the Crisco and ¾ c milk and mix on low.

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Add the eggs, vanilla and remaining milk. Mix until smooth – about 1-2 minutes on medium.

Pour batter into two greased 9” cake pans and tap pan on counter to get air out.

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Bake 25 minutes or until toothpick comes out clean. Let cool.

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Meanwhile, in a medium saucepan, stir lemon filling ingredients (except rind and butter) together and cook over medium heat until thick – about 15 minutes, stirring constantly. Cool and add in the rind and butter, stirring until butter has melted and incorporated.

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For the frosting, in a food processor, chop cashews and pour into a small bowl and set aside.

Chop mounds bars and pour into the same bowl with cashews. Use a fork to mix. Chill.

In a large mixing bowl, cream butter and Crisco. Add 1/3 of the sugar and 1/3 of the milk. Mix until creamy. Repeat until all of the sugar and milk has been mixed. Add vanilla and mix to blend completely.

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On a cake platter, invert one of the cooled cakes.

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Top with lemon filling.

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Place the other cake on top.

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Frost top and sides of cake.

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While the icing is “wet” use your hands to take candy-nut mixture and push into icing along the sides. Turn platter as you work. Finish with remaining topping on the top of the iced cake. Let sit for at least 1 hour before cutting. This may be chilled and then taken out 1 hour before serving.

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5.0 from 1 reviews
Tropical Sunshine Cake for #SundaySupper
Author: 
Recipe type: Dessert
Cuisine: Tropical Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Moist coconut infused cake with lemon curd and vanilla buttercream topped with roasted cashews and Mounds coconut candy bar bits.
Ingredients
  • 2 ½ c cake flour
  • 1⅔ c coconut sugar
  • 3 ½ t baking powder
  • pinch of salt
  • ¾ c + ½ c 1 % milk
  • 3 large eggs
  • 2 t vanilla
  • ½ t cream of tartar
  • Lemon Filling
  • ¾ c sugar
  • 4 T corn starch
  • pinch salt
  • ¾ + 1 T water
  • 2 large egg yolks, slightly beaten
  • 4 T lemon juice (fresh)
  • 2 t grated lemon rind
  • 2 t butter
  • Frosting
  • ⅓ c Crisco
  • ⅓ c butter
  • 4 c powdered sugar
  • 6 T 1% milk
  • 2 t vanilla
  • pinch of salt
  • ½ c coarsely chopped roasted cashews
  • 3 mounds bars, coarsely chopped
Instructions
  1. Preheat oven to 350 F.
  2. Sift dry ingredients together in a large mixing bowl.
  3. Add the Crisco and ¾ c milk and mix on low.
  4. Add the eggs, vanilla and remaining milk. Mix until smooth – about 1-2 minutes on medium.
  5. Pour batter into two greased 9” cake pans and tap pan on counter to get air out.
  6. Bake 25 minutes or until toothpick comes out clean. Let cool.
  7. Meanwhile, in a medium saucepan, stir lemon filling ingredients (except rind and butter) together and cook over medium heat until thick – about 15 minutes, stirring constantly. Cool and add in the rind and butter, stirring until butter has melted and incorporated.
  8. For the frosting, in a food processor, chop cashews and pour into a small bowl and set aside.
  9. Chop mounds bars and pour into the same bowl with cashews. Use a fork to mix. Chill.
  10. In a large mixing bowl, cream butter and Crisco. Add ⅓ of the sugar and ⅓ of the milk. Mix until creamy. Repeat until all of the sugar and milk has been mixed. Add vanilla and mix to blend completely.
  11. On a cake platter, invert one of the cooled cakes.
  12. Top with lemon filling.
  13. Place the other cake on top.
  14. Frost top and sides of cake.
  15. While the icing is “wet” use your hands to take candy-nut mixture and push into icing along the sides. Turn platter as you work. Finish with remaining topping on the top of the iced cake. Let sit for at least 1 hour before cutting. This may be chilled and then taken out 1 hour before serving.

Take a look at these amazing tropical recipes being featured by #SundaySupper today! There’s something here for everyone!

 
Tidbits and Pupus

Breakfast

Companions

Condiments and Sauces

Coolers

Main Event

Delectable Delights

Tropical Foods and Drinks Sunday Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
« Last Edit: Today at 08:33:20 AM by cindykerschner »

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