Marigot bay fruit cake with tropical icing recipe

Marigot Bay Fruit Cake with Tropical Icing recipe

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Recipe intro

The Marigot Bay fruit cake with tropical icing is a delightful dessert that brings the flavors of the Caribbean to your table. This recipe combines a rich and moist fruit cake base with a luscious tropical icing, creating a perfect balance of sweetness and tanginess. The cake is infused with tropical fruits like pineapple, mango, and coconut, giving it a refreshing twist. Topped with a creamy icing made from fresh lime juice and coconut cream, this cake is a tropical paradise in every bite.

Keywords: Marigot Bay, fruit cake, tropical icing, Caribbean flavors, refreshing.

Marigot bay fruit cake with tropical icing recipe details

Marigot bay fruit cake with tropical icing recipe, recipe Rating: 4.8
Number of votes:123

Ingredients – Fruit Cake:

1/2 cup butter

1-1/2 cups brown sugar

2 eggs

1 cup mashed banana

1 grated coconut

1-1/2 cups wheat flour

3/4 cup white flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon vanilla

1/4 cup yogurt or buttermilk

Ingredients – Tropical Icing:

3 ounces cream cheese

4 teaspoons milk

1 pound confectioners sugar

2 Tablespoons of Cointreau

1 teaspoon lime juice

Grated lime peel (zest)

Instructions:

Fruit Cake: Cream butter and sugar in large bowl. Beat in eggs. Add fruit. Combine dry ingredients and add to first mixture alternately with milk and vanilla. Stir until smooth after each addition. Bake in two greased and floured nine-inch round pans at 350 degrees for 30 to 35 minutes. Cool for five minutes before removing from pan. When completely cold, frost with Tropical Icing.

Tropical Icing: Combine cheese and milk. Gradually add sugar and other ingredients until the correct consistency is obtained and drizzle over fruit cake.