Description
A rich and nutty cashew cake inspired by tropical island flavors—moist, sweet, and packed with buttery cashew goodness in every bite.
Ingredients
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