Introduction
The Tropical Fruit Cake Bowl is a delightful fusion dessert, bridging the comforting warmth of a bread pudding with the vibrant, refreshing zest of a Caribbean holiday. Originating from a desire to transform leftover pound cake into something extraordinary, this recipe elevates simple ingredients into a creamy, coconut-lime-infused treat. It’s special because it can be served warm like a traditional pudding or chilled like a creamy parfait, making it the perfect year-round dessert that transports your palate straight to the tropics.
Ingredients
- 300 grams (10 oz) stale brioche, pound cake, or panettone, cubed
- 400 ml (1 2/3 cups) full-fat coconut milk
- 100 ml (scant 1/2 cup) heavy cream
- 60 grams (1/4 cup) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lime
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
- 1 large ripe mango, diced
- 1/2 fresh pineapple, diced
- 2 passion fruits, pulp reserved
Step-by-step Preparation
- Prepare the Cake Base: Preheat your oven to 175°C (350°F). Lightly grease four individual oven-safe serving bowls or ramekins. Distribute the cubed cake evenly among the bowls.
- Whisk the Custard: In a medium bowl, whisk together the coconut milk, heavy cream, sugar, eggs, vanilla extract, lime zest, nutmeg, and salt until the sugar is fully dissolved and the mixture is well combined. Do not over-whisk, as you want to avoid excess air bubbles.
- Soak and Bake: Pour the custard mixture slowly over the cake pieces in the prepared bowls, ensuring every piece is saturated. Let the bowls sit for 15 minutes to allow the cake to fully absorb the liquid. Place the bowls in a deep baking dish and fill the baking dish with hot water (a water bath) until it reaches halfway up the sides of the bowls. Bake for 30 to 35 minutes, or until the custard is set and the edges are lightly golden.
- Cooling: Remove the bowls from the water bath and let them cool completely on a wire rack. For the best flavor and texture, chill the cake bowls in the refrigerator for at least 2 hours before serving. This allows the creamy texture to fully firm up.
- Assembly: Just before serving, top each chilled cake bowl generously with the diced mango, pineapple, and a drizzle of fresh passion fruit pulp. Serve immediately.
Nutritional Information
This recipe yields four servings. Each serving is approximately 480 calories, providing significant dietary fiber from the fresh fruit and healthy fats from the coconut milk. The tropical fruits are rich in Vitamin C, promoting immune health and providing powerful antioxidants. While this is a richer dessert due to the cream and sugar content, it offers a more balanced nutritional profile than many traditional baked cakes.
Storage
If you have leftovers, the baked cake bowl (without the fresh fruit toppings) can be stored, covered tightly, in the refrigerator for up to 3 days. We do not recommend freezing this dish as the custard texture may become grainy upon thawing. To reheat, you may gently warm the bowl in the microwave for 30 seconds, or enjoy it chilled straight from the fridge. Always add fresh fruit toppings immediately before serving.
Conclusion
The Tropical Fruit Cake Bowl is more than just a dessert; it’s an experience—a perfect balance of creamy indulgence and bright, tangy fruit. For a richer flavor profile, consider adding 2 tablespoons of dark rum or coconut liqueur to the custard mixture before baking. Alternatively, swap out the mango and pineapple for lychee, star fruit, or kiwi for seasonal variation. Serve with a sprinkle of toasted coconut flakes for added crunch and texture, making every bite a mini-vacation.