Chaos Cake with Tropical Fruits
Chaos Cake with Tropical Fruits is a vibrant dessert that transports you to a tropical paradise with every bite. This colorful cake, layered with fresh pineapple and mango, and topped with whipped cream, offers a delightful balance of sweetness and tartness. Ideal for any occasion, this cake is surprisingly easy to make and will impress guests at gatherings or elevate your dessert game at home.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- ½ cup unsalted butter, softened
- 1 cup coconut milk
- 1 cup pineapple chunks (fresh or canned)
- ½ cup mango puree
- Zest of 1 lime
- 1 cup whipped cream (homemade or store-bought)
- Assorted tropical fruits (kiwi, passion fruit) for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease two round cake pans and dust with flour.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in coconut milk.
- Gradually combine dry ingredients with wet mixture, folding in pineapple chunks and mango puree gently.
- Divide batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool before layering with whipped cream and decorating with tropical fruits.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg