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Tropical Jackfruit Cake with Coconut Glaze

Tropical Jackfruit Cake with Coconut Glaze

This delicious cake gets its tropical feel from fresh jackfruit, along with coconut, macadamia nuts, and candied ginger.

Course Dessert
Cuisine American
Keyword cake, candied ginger, coconut, dessert, frosting, ginger, jackfruit, macadamia nuts
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 12


For the Cake

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1/2 tsp vanilla extract
  • 2 cups sugar
  • 2 cups chopped fresh jackfruit pods
  • 1/4 cup crushed macadamia nuts
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup chopped candied ginger

For the Glaze

  • 1 cup plus two tablespoons powdered sugar
  • 2 tbsp coconut milk
  • additional jackfruit pods for garnish (optional)


  1. In a small bowl, combine the flour, baking soda, cinnamon, and salt. Set aside

  2. Mix together the oil, eggs, and vanilla. Add the sugar and combine thoroughly. Stir in the jackfruit.

  3. Slowly add the flour mixture to the jackfruit mixture, and stir gently, being careful not to over stir. Add in the macadamia nuts, coconut, and ginger, and stir until thoroughly mixed.

  4. Pour the batter into a well-greased bundt pan. Bake at 350 degrees for one hour, or until a toothpick inserted comes out clean. The top should have a nice crunch to it.

  5. To glaze the cake: Just before you are ready to serve it, whisk together the powdered sugar and coconut milk. Pour the glaze over the cake. Garnish with additional jackfruit pieces if desired.