Tropical Christmas Cake

A tropical twist on the traditional Christmas cake, perfect for a Kiwi summer! 

Prep Time
Tropical Christmas Cake


  • 1 ¼ cups caster sugar (280g)
  • 3 eggs
  • 1 ¼ cups neutral oil (i.e. rice bran, canola) (310ml)
  • 2 cups Edmonds Standard Grade Flour (300g)
  • 1 tsp Edmonds Baking Soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 3 small bananas (or 2 large), mashed
  • 425g can crushed pineapple, drained well
  • ½ cup shredded coconut (40g)
  • ¼ cup tropical fruit compote (60g) (optional)   

To Decorate

  • 100g butter, softened
  • 120g cream cheese
  • 2 cups icing sugar (350g)
  • 1 tsp vanilla extract
  • ½ cup tropical fruit compote (125g) (optional)
  • Sliced tropical fruit, i.e. pineapple, mango, passionfruit
  • Toasted shredded coconut


  1. Preheat oven to 160ºC fan bake. Grease 2 x 20cm round cake tins and line with baking paper.
  2. Using an electric mixer, whisk sugar and eggs together until thick and creamy (about 5 minutes). Gradually pour oil into the bowl while whisking.
  3. Sift flour, baking soda, cinnamon and salt over the top and mix by hand until combined. Stir through bananas, pineapple, coconut and compote, if using.
  4. Divide mixture evenly between prepared tins. Bake (on the same shelf, if you can) for 40-50 minutes until cakes are no longer wobbly and a skewer inserted in the centre comes out clean. Cool in tins for 10 minutes before turning out onto a wire rack to cool

To Decorate

  1. Use an electric mixer to beat butter until smooth. Add cream cheese and beat until well
    combined. Add icing sugar and vanilla extract and beat on low to incorporate. Increase
    speed to high and beat until icing is light and fluffy.
  2. Spread half of the icing on top of one of the cooled cakes. Spoon half of the compote on top, if using. Add the second layer and decorate with remaining icing and compote. Top with fruit and coconut.


  • Cake can be baked a day in advance and stored in airtight containers. Assemble on the
    day of serving, adding fruit and coconut immediately before serving.

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