Best 5 Tropical Nice Cream Cake Recipes

TROPICAL CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.

TROPICAL BEACH BUM CAKE

Steps:

• Prepare both boxes of vanilla pudding according to the package directions, using an electric mixer. Blend the cream cheese into the pudding, mixing thoroughly to remove any lumps. Fold the whipped cream into the cream cheese-pudding mixture.
• Spread a third of the graham cracker crumbs into an even layer in a low-sided clear bowl. Pour half of the pudding over the crumbs and spread until it reaches the sides of the bowl using an offset spatula. Repeat this process once, setting the remaining third of the graham cracker crumbs aside. Cover with plastic wrap pressed directly against the surface of the pudding and chill in the refrigerator for at least 2 hours.
• Remove and discard the plastic wrap. Following the edge of the bowl, create a 1 1/2-inch border of blue sparkle gel around the edge of of the pudding. Use a small offset spatula to gently spread the blue sparkle gel, creating the look and texture of ocean waves. Cover the remaining exposed pudding by piling the reserved graham cracker crumbs on top, mounding in the center, to resemble an island in the ocean.
• Cut the sour candy belts into small rectangles to resemble beach towels and place them around the cake with the bear crackers on top of each one. Place a few bear crackers inside peach candy rings (to look like inner tubes) and place them in the blue sparkle gel so that they appear to be bobbing in the water.
• To make the palm trees: Insert a mint stem into each wafer cookie, pushing down until the leaves meet the top of the cookie. Gently press into the center of the graham cracker crumb island.
• To make the candy crab: Use scissors to snip a small triangle out of the rounded side of a cherry slice, positioning it close to the flat side, to look like a claw. Snip a small notch out of the opposite side along the curve, to fashion the arm that the claw is attached to. Repeat this process with a second cherry slice. Insert a toothpick lengthwise into each arm and set aside. Prepare the crab body by holding the rounded sides of 2 cherry slices together back to back. Secure together using 2 toothpicks, being sure to push the toothpicks deep enough so they are only exposed on top. To make the eyes, use a dab of blue sparkle gel to attach an eyeball to the bottom of each gumdrop. Secure the gumdrops on the toothpicks sticking out of the crab body. Push the claw toothpicks into the sides of the crab body. Bury the bottom half of the crab body in the graham cracker crumb sand.
• Sprinkle the island with sanding sugars where the ocean meets the graham cracker crumbs. Refrigerate until ready to serve.

TROPICAL ICE CREAM CAKE

Steps:

• Remove bottom of a 9x3-inch springform pan, line bottom with nonstick foil and attach pan sides.
• Crust: Pulse crackers and nuts in food processor until fine crumbs form (nuts will be finely chopped).
• Add coconut and butter, pulse until combined (mixture will clump when pressed together with fingers).
• Press firmly over bottom of prepared pan.
• Freeze 30 minutes.
• Meanwhile, place a container of pineapple-coconut ice cream in the refrigerator for 30 minutes to slightly soften.
• Pack into crust in an even, smooth layer.
• Freeze 15 minutes or until firm.
• Repeat layering and freezing as above with 1 pint of the mango sorbet, the strawberry sorbet and the remaining pint of mango sorbet.
• Top with remaining pineapple-coconut ice cream.
• Cover and freeze overnight or up to 1 week.
• With a thin, sturdy knife, carefully cut around edge of ice cream; remove pan sides.
• Invert cake on a plate; remove pan bottom.
• Reinvert cake onto a serving plate.
• Spread top with whipped topping; garnish with mango and coconut, if desired.

CLUB TROPICANA ICE CREAM CAKE

Steps:

• Cut a piece of sponge about 5mm thick to fit a 1lb 16 x 10cm loaf tin and trim off any dark edges (off-cuts are a cook's perk). Line the loaf tin with a double layer of strong cling film and push the sponge into the base. If the madeira cake is smaller than the tin, patch any gaps - you won't see them when the cake is finished.
• Spoon a layer of mango sorbet into the tin using three-quarters of the tub, flatten the surface using the back of a spoon and freeze for 10 mins. Repeat using the vanilla ice cream, then add another layer of sponge. Melt the chocolate and pour it over the second layer of sponge. Freeze for 10 mins, then carefully add a layer of raspberry sorbet in the same way, followed by a final layer of sponge. Cover the lot in cling film, then freeze until you need it. Turn the ice cream cake out of the tin onto a plate and peel off the cling film, then decorate the top with whipped cream and cherries. Wait 10 mins before slicing with a long, straight-edged knife. Extra cherries are optional.

TROPICAL SPICE CAKE

Steps:

• Sift flour, measure and resift 3 times with the baking powder, salt and spices.
• Cream butter thoroughly, add sugar gradually and cream well together.
• Add unbeaten egg and beat well.
• Add flour mixture alternately with the milk, a small amount at a time, beating after each addition until smooth.
• Bake in two greased 8-inch layer cake tins in a moderate oven of 375 F for 20 to 25 minutes.
• Spread Seven-Minute Frosting between layers, on top and sides of cake.