Description
A rich and nutty cashew cake inspired by tropical island flavors moist, sweet, and packed with buttery cashew goodness in every bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup evaporated milk or coconut milk
- 1 tsp vanilla extract
- 1/2 cup roasted cashews, finely chopped
- 1/4 cup roasted cashews, roughly chopped (for topping)
- Optional: 1 tbsp rum or pineapple juice
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
- 2. In a small bowl, whisk together flour, baking powder, and salt.
- 3. In a large bowl, cream butter and brown sugar until light and fluffy.
- 4. Add eggs one at a time, beating well after each.
- 5. Mix in vanilla and optional rum or juice.
- 6. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry.
- 7. Fold in finely chopped cashews.
- 8. Pour batter into prepared pan and smooth the top.
- 9. Sprinkle with remaining roughly chopped cashews.
- 10. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- 11. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- 12. Slice and serve plain or with a drizzle of sweetened condensed milk.
Notes
- For extra tropical flavor, serve with toasted coconut or mango slices.
- You can replace some of the flour with ground cashew meal for a denser texture.
- Store in an airtight container at room temperature for up to 3 days.
- Great served slightly warm with ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Island
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cashew cake, tropical dessert, island baking, nutty cake