43816 oven tropical cake Recipes

angel food cake, store-bought or homemade, sweetened flaked coconut, peach sherbet, raspberry sherbet, pineapple sherbet, heavy cream, sugar, lime juice, lime zest , optional

cake flour, granulated sugar, divided, five-spice powder, egg whites, cream of tartar, salt, fresh lemon juice, vanilla extract, coconut extract, flaked sweetened coconut, powdered sugar, mandarin orange with passionfruit sorbet (such as edy s whole fruit sorbet), softened, cubed peeled ripe mango, cubed fresh pineapple, cubed peeled kiwifruit, brown sugar, dark rum, flaked sweetened coconut, toasted

egg whites, vanilla extract, almond extract, cream of tartar, organic whole sugar, tropical traditions coconut flour, salt, flaked unsweetened dried coconut, cream cheese, softened, organic whole sugar, tropical traditions coconut flour, vanilla extract, pineapple frozen juice concentrate, thawed, sour cream, eggs

tilapia fillets (4 oz each), caribbean jerk seasoning, mixed tropical fruit, undrained, dried tropical fruit, green onions, chopped, red jalapeno pepper jelly, sliced almonds, minced fresh mint, lime juice, hot cooked rice

cake, butter, flour, unsweetened chocolate, unsalted butter, softened, sugar, eggs, separated, salt, all-purpose flour, preheat the oven to 350 degrees. butter and flour an inch jellyroll pan. tap the edge of the pan on a table to knock out the excess flour. melt the chocolate over low heat in a heavy 1-quart saucepan or in the top of a double boiler placed over simmering water. set the chocolate aside to cool to lukewarm. cream the unsalted butter and 1/4 cup of sugar by beating them against the side of a mixing bowl with a wooden spoon, continuing to beat until the mixture is light and fluffy. add the melted chocolate and beat in the egg yolks, 1 at a time., beat the egg whites and a pinch of salt in another mixing bowl, preferably of unlined copper, with a wire whisk or rotary beater, add the remaining 1/4 cup of sugar and beat until the whites form stiff, unwavering peaks. with a rubber spatula, stir about 1/3 of the whites into the chocolate base, then pour the chocolate mixture over the rest of the whites. sprinkle the flour lightly on top. gently fold the flour into the mixture until no white streaks are visible., pour the batter into the prepared jellyroll pan , spreading it evenly with a rubber spatula. bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. remove the cake from the oven, loosen it from the pan by running a sharp knife around the sides, and turn it out on a rack to cool.

cake, flour, sugar, baking soda, crushed pineapple, easy icing, sweetened condensed milk, margarine, sugar, angel flake coconut

cream cheese, honey, pineapple juice concentrate, thawed, leftover bunny cake, cubed, mango nectar, rum flavored extract, chopped crystallized ginger, chopped macadamia nuts, sliced fresh mango, garnish

yellow cake mix, coconut milk or 2/3 cup light, eggs, dried apricot, diced, oranges , juice and zest of, light brown sugar, crushed pineapple, oatmeal, coconut, light brown sugar, cinnamon, ginger

coconut milk, water, ice water, pineapple jell-o, angel food cake , cut into cubes, mango, diced, bananas, sliced thin

sponge cake, lemon butter (240g), lemon jelly crystals, sweet sherry, heavy cream , whipped, mango, kiwi fruits, passion fruit, pauls premium vanilla custard

mangoes, 1/2 inch cubes, pineapple chunks, undrained (they call for in syrup, i use in water), coconut flavor rum (plain rum will do well), cake, sliced thinly (could use sweet biscuits instead), bananas, sliced, batch coconut cream custard, whipping cream, coconut, sweetened flaked and toasted, macadamia nuts, toasted and chopped (almond or pecan will do), powdered sugar, vanilla extract

loaves or 1 large loaf pina colada lb cake or vanilla-flavored lb cake, unsalted butter, softened, divided, ground cinnamon, ground nutmeg, vanilla ice cream, softened, bananas, orange, juiced, brown sugar, good-quality rum, cream, toasted flaked coconut , for serving

unsalted butter, at room temperature, pitted, peeled, and (1-inch) cubed ripe mango (about 2 mangoes), peeled, cored, and (1-inch) cubed ripe pineapple (about 1/2 small pineapple), light brown sugar, dark rum, cake flour, baking powder, ground ginger, salt, granulated sugar, eggs, at room temperature, vanilla extract, milk, coarsely chopped pecans, toasted, vanilla ice cream , for serving

cake, extra-large eggs, granulated sugar, drained canned crushed pineapple, chopped or shredded carrots, vegetable oil, pecan pieces, baking powder, baking soda, ground cinnamon, vanilla, all-purpose flour, icing, butter or margarine, softened, powdered sugar, cream cheese, softened, vanilla, pecans and finely chopped carrots for garnish, heat oven to 350of. lightly grease two 9-inch round cake pans. for cake, in large bowl, beat together eggs and sugar until blended. add pineapple, carrots, oil, pecans, baking powder, baking soda, cinnamon and vanilla. beat until well blended. add flour. mix just until well blended. pour into pans. bake 30 minutes or until wooden pick inserted in center comes out clean. cool on wire racks.

yellow cake mix, evaporated milk, eggs, crushed pineapple in juice- drained very well- juice reserved, almonds, powdered sugar, flaked coconut

eggs, sugar, fresh lime juice, grated lime peel, dark rum, frozen all-butter lb cake, thawed, cream cheese, room temperature, water, sugar, fresh lime juice, grated lime peel, ripe mangoes (5 to 6 lb), peeled, pitted, diced, lime slices

cake flour, baking soda, butter, eggs, crushed pineapple (with juice), golden raisin, walnuts, chopped, nutmeg, baking powder, salt, sugar, ripe banana, mashed, kiwi, peeled and sliced, coconut flakes, cinnamon, butter, lemon , zest of, powdered sugar, lemon , juice of