Tropical Smoothie Cake with Coconut Buttercream
This tropical smoothie cake with coconut buttercream is made from your favorite tropical smoothie ingredients. It is light, very moist, delicious, and full of flavors.
Tropical Smoothie Cake
- 3½ cups cake flour sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1¾ cups sugar
- 4 large eggs at room temperature
- 2 teaspoons vaniila extract
- ½ cup coconut milk
- ¾ cup blended tropical smoothie (pineapple-½cup, papaya-½cup, mango-½cup, fresh orange juice-¼cup)
- 1½ cups unsalted butter (soften)
- 4½ cups powdered sugar
- 4 tablespoon / ¼ cup coconut milk
- 1 teaspoon coconut extract
- 4 petal dried pineapple flowers
For the Tropical Cake
Preheat the oven to 350 °F or 180 °C. Prepare three 6×2" round cake pan or two 8" round cake pan with non-stick spray and set aside.
In a medium bowl, sift the cake flour into the bowl. Add baking powder and salt to the flour and whisk together. Set aside.
In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add eggs one at a time and mix well after each addition. Add the vanilla extract and mix well.
Add the flour, milk, and fruit smoothie to the creamed mixture by alternating them. Mix well after each addition and divide the cake batter among the three prepared cake pans.Bake the cakes in the preheated oven for 30-35 minutes or until a toothpick is inserted into the cake and comes out clean and dry. Bring cake out of the oven and allow to cool in the baking pan for 10 minutes before transferring the cake to the cooling rack to cool completely.
For the Coconut Buttercream
In a bowl of a stand mixer fitted with the paddle attachment or a medium bowl with a hand mixer, cream butter on a medium-high speed until well mixed and smooth. Slowly add the powdered sugar one cup at a time, then add the coconut milk and coconut extract and beat until well mixed. Beat the frosting on medium-high for about 3 minutes until light, fluffy and smooth.
Assembly the Cake
To assemble the cake, place a nonslip mat on a turntable and then tape a 6 inches cake cardboard circle to an 8 inches cardboard circle (the 8 inches cardboard helps to transport the cake to the fridge and back easily) and place the cake board on the turntable.
Apply a small amount of buttercream to the center of the 6 inches cake board. Place the first cake layer on the board and add enough buttercream onto the cake and smooth the buttercream as level as you can get (check the visual guideline above).
Place another cake layer on top of the frosting and repeat the process until all the cakes are stacked. The last cake layer should be placed flat side up that is the bottom should face up. Press down on the stacked cakes lightly to help the cakes stick to the icing.
Crumb coat the cake with a thin layer of buttercream and smooth it with a cake scraper. Refrigerate the cake for about 30 minutes or 10 minutes in the freezer. Divide the remaining buttercream into three part and color as desire. Fill three big piping bag fitted with Wilton piping tip 789 with the colored buttercream. Pipe the stripe while alternating the colors all around the cake until the whole cake is covered.
Decorate with dried pineapple flowers, serve and enjoy.