Best 3 Tropical Kumquat Cake Recipes

Escape to a tropical paradise with every bite of our delectable kumquat cake, a vibrant and flavorful treat that will transport your taste buds to sun-kissed shores. This tantalizing cake is a symphony of tangy-sweet kumquats, moist and fluffy sponge, and creamy frosting, harmonizing into a delectable masterpiece. With its vibrant golden crust and enticing aroma, this cake promises an extraordinary culinary experience that will leave you craving more. Indulge in a tropical adventure as you embark on a journey to create this irresistible kumquat cake, a true gem that will captivate your senses and make every occasion extraordinary.

Let's cook with our recipes!

TROPICAL KUMQUAT CAKE

Tropical Kumquat Cake image

Make and share this Tropical Kumquat Cake recipe from Food.com.

Provided by Mercy

Categories Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3 eggs
2 cups sugar
1 cup oil
1 teaspoon cinnamon
1 1/2 cups chopped kumquats
1 cup chopped nuts
1 (20 ounce) can crushed pineapple, well drained
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt

Steps:

In a bowl, beat eggs, sugar and oil.
Fold in dry ingredients and mix well.
Add kumquats, nuts and pineapple.
Pour into greased and floured tube pan.
Bake 1 hour and 15 minutes at 350°F.
Cool, remove from pan.

TROPICAL COCONUT CAKE (AKA BETTER THAN SEX VERS.1000)

Tropical Coconut Cake (Aka Better Than Sex Vers.1000) image

Absolutely positively scrummy cake. Make sure you make it the night before required so the flavours have time to "set".

Provided by Cookingupastorm

Categories Dessert

Time 1h30m

Yield 1 cake, 6-10 serving(s)

Number Of Ingredients 9

Ingredients

1 (600 g) vanilla cake mix
1 cup water
1/3 cup vegetable oil
3 (59 g) eggs
1 (270 ml) can coconut cream
1 (395 g) can condensed milk
1 (450 g) can crushed pineapple
1 (300 ml) can Cool Whip (Dairy Whip in Australia)
1 cup shredded coconut

Steps:

Bake cake according to directions.
Mix coconut cream & condensed milk together.
When cake is cooked, punch holes in cake with skewer or chop stick.
Slowly pour coconut cream mixture over still warm cake and into holes all over cake.
Pour undrained pineapple over the cake. Refrigerate until cold.
Mix Dairy Whip and shredded coconut together and spread over cake.
Refrigerate overnight, keep cold until ready to serve.
You can substitute any yellow cake mix for the vanilla cake mix.

TROPICAL CAKE

Tropical Cake image

The lemon-lime soda and pineapple give this cake a refreshing taste.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 12

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1-1/4 cups lemon-lime soda
3 eggs
1/3 cup canola oil
TOPPING:
1 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1/2 cup butter, cubed
1 can (8 ounces) crushed pineapple, drained
1 cup sweetened shredded coconut

Steps:

In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.

Nutrition Facts : Calories 369 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 383mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

Use fresh, ripe kumquats. This will ensure that your cake has the best flavor and texture.
Zest and juice the kumquats before adding them to the cake batter. This will help to release their flavor and aroma.
Don't overmix the batter. Overmixing can result in a tough, dry cake.
Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

Tropical kumquat cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a sweet and tangy kumquat flavor. The cream cheese frosting is the perfect complement to the cake, and it adds a touch of richness and creaminess. Whether you are a beginner or an experienced baker, this cake is sure to be a hit with your friends and family.

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