TROPIC AROMA CAKE

Tropic Aroma Cake image

As far as I recall this cake was published by Royal Baking Powder way back in the 50's. My mother made it regularly and it was our favourite cake. Do not substitute and do not cut down on the spices: rather choose another recipe! The spices are what makes this cake just that bit extra special! I lost the recipe, and recently found it again in a very old recipe book! I'm posting this as it was written, except I tried to make the directions a little clearer.

Provided by Zurie

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

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Ingredients

3/4 cup shortening (or use butter)
1 1/4 cups sugar
2 eggs
2 1/2 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup milk
1 tablespoon cocoa powder
1 tablespoon warm water
3 tablespoons butter, soft
3 cups confectioners' sugar (icing sugar)
5 tablespoons cocoa powder
2 teaspoons vanilla
5 tablespoons coffee, strong (or use milk)

Steps:

Grease 3 cake layer tins well, and heat oven to 375 deg F/190 deg C,.
Sift the dry ingredients together in a bowl: the flour, baking powder, salt, nutmeg and cinnamon. (NOT the cocoa).
Cream the shortening, and beat the eggs in a separate bowl.
Add the sugar a little at a time, beating well. Add the beaten eggs; beat in well.
Add half the sifted dry ingredients.
Add the milk. Mix well.
Add rest of sifted dry ingredients, and mix well.
(You might have to eyeball this next step).
Fill 2 greased layer tins, keeping back 1/3 of the batter. Tap the tins lightly on the counter to remove air bubbles.
Mix the cocoa powder and warm water (1 tablespoon each), add to the leftover one-third of the batter, and mix in well.
Scrape into the 3rd cake tin.
Bake the layers for 15 - 20 minutes, but test with a skewer before removing from oven.
Cool, and make the filling and icing.
Use the cocoa layer as your middle layer when assembling.
Cream the butter, adding the confectioners' sugar very slowly with the cocoa, and beating very well until really light and fluffy.
Add the vanilla, and then add the coffee 1 tablespoon at a time (in case you do not need 5 tablespoons) until the mixture is soft enough to spread. (If you'd prefer a milder taste, use milk instead of coffee).
Use the layer with the cocoa added as your centre layer.

*** Explore more Tropic Aroma Cake Recipes »

Comment
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Yasir Mehmood

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I had some trouble getting the cake to rise properly. I think I may have overmixed the batter.

Yahya Set up

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This cake is a bit too sweet for my taste, but it's still a good recipe. I would recommend using less sugar next time.

Kc Dailey

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I've made this cake several times and it's always a crowd-pleaser. It's a great recipe to have on hand for potlucks and parties.

Pardip Malik

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This cake is perfect for a summer party. It's light and refreshing, and the tropical flavors are a big hit.

Marcus Feagan

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I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.

Tisean Lehman

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This cake is a bit dense, but I like that. It's a very satisfying dessert.

Gail Schwulst

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I'm not a big fan of coconut, but I loved this cake! The pineapple flavor really shines through.

Hussain Bozdar

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This cake is a bit time-consuming to make, but it's worth the effort. It's a special cake that is perfect for a special occasion.

Graan Mandokhail

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I made this cake with gluten-free flour and it turned out great! It's a delicious and allergy-friendly option.

Gulzar Ali

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This cake is a great way to use up leftover pineapple.

Sumaiya aktar Sumi

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I love that this cake is not too sweet. It's perfect for a dessert or a snack.

sharon nashale

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This cake is so easy to make and it always turns out perfectly.

Qurban musrani

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I was a bit hesitant to try this recipe because I'm not a big fan of pineapple, but I'm so glad I did! The pineapple adds a subtle sweetness that really complements the coconut.