Name: Tropical Fruit Medley Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Tropical
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup sour cream or Greek yogurt; 1/2 cup crushed pineapple, drained; 1/2 cup chopped mango; 1/4 cup shredded coconut; 1/4 cup chopped papaya (optional); 1/4 cup orange juice; 1 tbsp lemon zest

This Tropical Fruit Medley Cake is a light, moist, and flavorful dessert that beautifully combines a variety of tropical fruits in a single, irresistible bite. With its soft crumb and bursts of sweet fruit in every slice, it makes the perfect centerpiece for warm-weather gatherings or a delightful treat any time of the year.

Why You’ll Love This Recipe

This cake offers a vibrant and refreshing twist on traditional fruit cakes. It’s not only easy to make but also incredibly versatile. The blend of tropical fruits such as pineapple, mango, and coconut brings a naturally sweet and juicy flavor profile, while the soft cake base provides the ideal canvas for these fruity elements. Whether served with tea or as a show-stopping dessert, it never fails to impress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Plain yogurt or sour cream
Crushed pineapple (drained)
Diced mango
Shredded coconut
Lime zest (optional for added zestiness)

directions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Mix in the yogurt (or sour cream) until the batter is smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the pineapple, mango, shredded coconut, and lime zest if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 8–10 servings.
Prep time: 20 minutes
Bake time: 40–45 minutes
Cooling time: 30 minutes
Total time: Approximately 1 hour 30 minutes

Variations

Gluten-free option: Use a gluten-free all-purpose flour blend.
Dairy-free: Substitute butter with coconut oil and use a dairy-free yogurt alternative.
Nutty twist: Add chopped macadamia nuts or almonds for texture.
Citrus boost: Mix in some orange or lemon zest for a brighter flavor.
Frosted version: Top with a cream cheese or coconut glaze for extra indulgence.

storage/reheating

Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave individual slices for 10–15 seconds or warm in a 300°F oven for about 5 minutes. For longer storage, freeze the cake (whole or sliced) for up to 2 months; thaw overnight in the fridge before serving.

FAQs

What fruits can I use in a tropical fruit medley cake?

You can use fruits like pineapple, mango, papaya, passionfruit, and coconut. Choose fruits that are juicy but not too watery to maintain the cake’s texture.

Can I use frozen fruits?

Yes, but thaw and drain them well before adding to the batter to avoid excess moisture.

Can I make this cake ahead of time?

Absolutely. The cake can be made a day in advance and stored in the refrigerator. Its flavor actually improves after resting.

Can I use canned fruits?

Canned pineapple works very well. Just ensure it’s thoroughly drained. Avoid canned fruits packed in syrup to prevent excess sweetness.

What frosting goes well with this cake?

A light cream cheese frosting, coconut glaze, or even whipped cream are excellent choices for complementing the tropical flavors.

Is this cake suitable for special occasions?

Yes, it’s a beautiful choice for birthdays, summer parties, or tropical-themed events.

Can I bake this cake in a bundt pan?

Yes, just ensure the pan is well-greased and adjust baking time as needed, checking for doneness with a toothpick.

How do I prevent the fruit from sinking to the bottom?

Toss the diced fruits lightly in flour before folding them into the batter to help distribute them evenly.

Can I use coconut flour instead of all-purpose flour?

Coconut flour absorbs more moisture and is not a direct substitute. If using it, you’ll need to adjust the liquids and eggs.

Is this cake overly sweet?

No, it has a balanced sweetness thanks to the natural sugars in the fruits and the moderate amount of added sugar.

Conclusion

The Tropical Fruit Medley Cake is a delightful and refreshing dessert that showcases the flavors of the tropics in every bite. Simple to prepare and endlessly customizable, it’s perfect for entertaining or enjoying at home. Whether you serve it plain or frosted, warm or chilled, this cake will quickly become a favorite for any occasion.