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i’m so ready for the snow to melt and for spring and summer to finally arrive. i’m not one for the heat but it would be so much better than the cold right about now. so a nice tropical cake that is filled with pineapple, bananas, and spices that’s coated with a roasted white chocolate buttercream and some pretty bright colors is what is needed today.
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this cake is filled with pineapple pieces, bananas, and coconut with a delicious coating of roasted white chocolate buttercream. it’s so good that you will just want to eat the whole cake in one sitting.
and if you enjoyed the bright fun pattern on the cake, then check out my edible printing post series to learn how to get this look on your own cakes at home!
makes one 3-layer, 6-inch cake
1 1/3 cup all-purpose flour
1/2 cup coconut flour
1 cup granulated sugar
2 tsp baking soda
1 tsp salt
1 tsp cardamom
2 extra large eggs
1/2 cup vegetable oil
1 1/3 cup milk
1 ripe banana
1 cup pineapple, small dice
preheat the oven to 350 degrees F and spray and line three 6-inch cake pans. in a bowl, combine the flour, coconut flour, sugar, baking soda, cardamom, and salt and mix together with a whisk. in a separate bowl, combine the oil, eggs, vanilla, ripe banana mashed, pineapple pieces, and the milk and whisk together until fully mixed. pour the wet mixture into the dry and mix until fully combined. evenly divide the batter among the cake pans and bake for 30-35 minutes or until a toothpick comes out clean. let cool 10 minutes, then carefully remove the cake and continue to cool.
roasted white chocolate
12 oz white chocolate
preheat the oven to 265 degrees F and line a sheet pan with parchment paper or use a silpat. spread the chocolate on the sheet pan and bake in 10 minute bursts, stirring the chocolate between each burst. continue to do this for a total of 45 minutes or until the chocolate starts to turn a caramel color. remove from the oven and let cool.
5 oz egg whites
1 cup granulated sugar
12 oz roasted white chocolate, melted
3 sticks unsalted butter
1 tsp vanilla extract
place the egg whites and the sugar in the bowl of an electric mixer and place over a pot of boiling water to create a double boiler, whisking together until the sugar dissolves. The mixer fitted with a whisk attachment, whip the egg whites on high until a meringue forms, about 3 minutes. slowly add in the butter and continue mixing for 2 minutes. add in the vanilla, salt and melted roasted white chocolate and mix until the buttercream comes together.