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Home » Recipes » Tropical Papaya-Coconut Cake

Tropical Papaya-Coconut Cake

February 13, 2013 by Faith 32 Comments

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Oh boy is this cake good – a little too good to just have chilling in my fridge on a random weekday. Despite how delicious it is, this cake is actually quite unsightly; it doesn’t rise much and the top is craggy. But as far as looks go, not to worry because all will be well; a craggy top is nothing a little glaze can’t fix.

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Isn’t that flowered plate pretty? It was a gift from Brandy of Nutmeg Nanny – thanks, Brandy!

This cake is moist and dense, with an almost chewy quality. Texture-wise, it’s sort of like a cross between bread and cake. Oddly enough (because there’s no cheese in it), this cake reminds me of a cheese pastry in both flavor and texture. It’s softly aromatic and really lovely accompanied with tea. It’s perfectly sweet on its own so a light glaze is topping enough, and you could even skip the glaze if you want (that is, if you don’t mind the craggy top, lol).

If you’re looking to bring a little (simulated) warmth to a chilly winter’s day, this tropical-flavored cake is the way to go.

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Print
Tropical Papaya-Coconut Cake
Prep time:  10 mins
Cook time:  55 mins
Total time:  1 hour 5 mins
Yield: 12 servings
 
Ingredients
Cake:
  • Cooking spray
  • 2½ cups (315 g) all-purpose flour
  • ½ cup (40 g) unsweetened, shredded coconut
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup (115 g) butter, at room temperature
  • 1½ cups (300 g) sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon rum extract (optional)
  • 2½ cups (375 g) cubed papaya (fresh or frozen; thawed if frozen)
  • ½ cup (125 ml) coconut water
Glaze:
  • 1 cup (115 g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 4 teaspoons water
Other:
  • 1 tablespoon flaked coconut, for topping (optional)
Instructions
  1. Preheat oven to 350F; line 3 (8½ inch by 4½ inch) loaf pans with parchment paper and lightly spray the insides with cooking spray.
  2. Whisk together the flour, coconut, baking powder, salt, and baking soda in a medium bowl.
  3. Cream together the butter and sugar in a large bowl, and then beat in the eggs until light and fluffy. Stir in the vanilla and rum extracts. Puree the papaya and coconut water in a blender or food processor, and stir the puree into the wet ingredients.
  4. Stir the dry ingredients into the wet, adding ⅓ at a time, being careful not to over-mix.
  5. Pour the batter into the prepared pans and bake until a toothpick inserted inside comes out clean, about 45 to 55 minutes.
  6. Cool 10 minutes in the pans, then transfer to a wire rack to finish cooling.
  7. Once the cakes are cooled, whisk together all ingredients for the glaze.
  8. Pour the glaze on top of the cakes and spread it evenly across. Sprinkle the flaked coconut on top, if using.
  9. Let the glaze set before cutting and serving; store refrigerated after the first day.
Notes
Baking in a Different Sized Pan: I imagine this batter could also be baked into cupcakes or larger loaves; however, if you decide to try it, be sure to adjust the cooking time accordingly.
3.5.3251

Filed Under: Recipes Tagged: Cake, Coconut, Papaya, Recipes, Tropical Fruit Cakes

Comments

  1. Lia Negrete says

    August 17, 2020 at 2:07 pm

    I just baked this cake and wow !!!! Amazing. I just had a Bunch of Papaya from the day before and needed something to make with it. I had to share this recipe with my family and promised them I would have to make it for them. This is a recipe keeper! I can’t wait to make it again and again!
    Thank you for this recipe!

    Reply
  2. Nancy Kingsriter says

    June 20, 2020 at 8:31 pm

    I doubled the recipe as I had a large papaya and made a beautiful bundt cake. So pretty and so good.
    We don’t grow papayas in Minnesota, but this one was given to me! I would do it again.
    Thanks for this recipe.

    Reply
  3. meenakshi chengappa says

    May 29, 2020 at 2:54 am

    Excellent!

    Reply
  4. Joy Evans says

    March 29, 2019 at 10:24 am

    I have papaya growing in the yard that I am always trying to use. Didn’t have all of the ingredients. So substituted coconut milk for coconut water and 1 T. rum for flavoring. Also, love coconut and added the entire 7 oz. bag. I was too lazy to harvest a coconut from the yard. Baked in small loaf pans so I could share. They rose and the tops were beautiful. Neighbors are ready for next batch. Thank you!

    Reply
  5. Angélica says

    January 29, 2019 at 1:15 pm

    Making this in 2019, looks great!

    Cheers from Brazil!

    Reply
  6. Grace says

    June 28, 2015 at 7:01 am

    I made this cake 2 weeks ago, n it was really nice, soft, moist and dense. It wasn’t even enough for my house. I want to make it again this week. I used freshly grated coconut as I live in the village.

    Reply
  7. Faye says

    March 2, 2013 at 9:19 am

    I love papaya and coconut and this cake combination is wonderful.

    Reply
  8. Laura says

    March 2, 2013 at 1:52 am

    It’s rustic, not unsightly!!!! :D And sounds delicious!

    Reply
  9. lemonkerdz says

    February 26, 2013 at 1:19 pm

    Hi Faith i’m not really a papaya fan though it’s so cheap here in peru. The cake looks really moist and with coconut i guess tropical as well.
    Sounds a great recipe to try.

    Reply
  10. Maria says

    February 26, 2013 at 1:54 am

    My kind of flavours, will definitely try it!

    Reply
  11. Laura Dembowski says

    February 20, 2013 at 3:57 pm

    This cake looks and sounds so unique. The way to describe it has me dying to make it. Bookmarked!

    Reply
  12. grace says

    February 15, 2013 at 7:16 am

    glaze and coconut flakes to the rescue! this sounds delicious, faith–i could care less about appearances, especially when coconut is involved.

    Reply
  13. Julia {The Roasted Root} says

    February 14, 2013 at 11:03 pm

    I find that some of the best tasting food comes out looking unappealing on photograph but I do think this cake looks phenomenal! We’re our own worst critics ;) I’ve never baked with papaya and I bet this has a very unique flavor!

    Reply
  14. sandra says

    February 14, 2013 at 4:15 pm

    this looks like a breath of fresh Caribbean air. I just made a grapefruit-olive oil cake which keeps me here in the North East. Perhaps I should have thought about this before I made the cake.

    Reply
  15. Barbara says

    February 14, 2013 at 8:20 am

    It’s the flavor that counts, Faith. Going to make this for my papaya-loving daughter when next she comes.

    Reply
  16. [email protected] says

    February 14, 2013 at 6:29 am

    I don’t actually go for puffy ‘pretty’ cakes. I like ones that look moist and full of flavour rather than air. But, I do think this looks pretty, moist AND full of flavour, so full marks to you, Faith! Really love the idea of using papaya in a cake – never tried that before. I wish you could send me a slice ;D

    Reply
  17. marci says

    February 14, 2013 at 4:40 am

    Can yo substitute mango?

    Reply
    • Faith says

      February 14, 2013 at 8:17 am

      Marci, I haven’t tried it with mango, but I think it would work. Let me know if you give it a try!

      Reply
  18. Alyssa (Everyday Maven) says

    February 13, 2013 at 9:42 pm

    That looks really dense and delicious Faith! I bet one or two bites with a cup of tea is the perfect way to relax mid-afternoon!

    Reply
  19. Jeanette says

    February 13, 2013 at 9:35 pm

    Sounds like a great tropical pick me up for the wintertime!

    Reply
  20. ashley - baker by nature says

    February 13, 2013 at 9:32 pm

    Girl… this cake looks incredible! Can we please have cake and coffee soon?! ;)

    Reply
  21. Julie M. says

    February 13, 2013 at 9:31 pm

    Ooooh Faith. This looks amazing! I love dense moist cakes like this and your flavors are a pure kiss of summer on a cold winter’s day.

    Reply
  22. Girlnpurpledres says

    February 13, 2013 at 4:14 pm

    The glaze looks really yum! I really do enjoy papaya so what a fab twist for a cake. Happy Valentine’s Day to you and your hubby x

    Reply
  23. Eileen says

    February 13, 2013 at 2:48 pm

    Hey, the ugliest food is usually the most delicious, right? :) This cake sounds like the perfect blast of summer sun in the middle of winter!

    Reply
  24. Jean (Lemons & Anchovies) says

    February 13, 2013 at 1:00 pm

    Actually, this cake is quite beautiful to me and I love, love the combination of flavors. I’ve made pineapple tea cakes before but I really like the coconut infusion here. It won’t be long before I make this. :)

    Reply
  25. Carol | a cup of mascarpone says

    February 13, 2013 at 12:14 pm

    Oh Faith…how I want a slice of this right now! It’s absolutely lovely!

    Reply
  26. Laura (Tutti Dolci) says

    February 13, 2013 at 12:07 pm

    I love loaf cakes, they are the perfect excuse to enjoy cake on a Wednesday :). Lovely!

    Reply
  27. Urban Wife says

    February 13, 2013 at 10:27 am

    I can just taste how delicious it is! I can’t wait to give this a whirl.

    Reply
  28. Lucy says

    February 13, 2013 at 10:10 am

    This cake looks delicious – I love tropical flavours in the winter. I’ve only ever tried papaya as a yoghurt flavour, so I’d love to try this.

    Reply
  29. Erica says

    February 13, 2013 at 9:13 am

    Looks are overrated! You throw tropical fflavors in a baked good and I’m IN!

    Reply
  30. Katrina @ Warm Vanilla Sugar says

    February 13, 2013 at 6:35 am

    This cake is so unique and tasty looking! I love this idea!

    Reply
  31. Rosa says

    February 13, 2013 at 6:00 am

    A beautiful and moist cake!

    Cheers,

    Rosa

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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