The Caribbean Cake is one of the most popular Lillabee treats among the Whole Foods Market crowd.  We frequently will make this cake when we demo our yellow cake mix at WFM because everyone absolutely loves it.  I agree, as this cake is simply delicious!  The tropical flavors pair so well that it is completely irresistible; I can’t help but snag my own samples when I demo it.   I’ve finally posted the recipe so that you can make your own Caribbean Cake at home.  Enjoy and Happy Baking! 

  •  Lillabee Yellow Cake Mix
  • 3/4 Cup Milk
  • 1 tsp Vanilla
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1/4 Cup + 2 Tbls Margarine or Butter at room temperature
  • 2 large eggs at room temperature
  • 1/3 Cup shredded Coconut, plus more for decoration
  • 1/3 Cup shredded fresh Mango (I buy the frozen mango and then puree it in a food processor)
  • Zest of 1 Lime

Prep: Place rack in center of the oven and preheat the oven to 325 degrees F.  Lightly grease cake pan or cupcake tins.

Make: Combine milk, vanilla, and lemon juice or vinegar and set aside.

Beat butter or margarine with hand-held or standing mixer until smooth.  Pour contents of bag marked sugar and increase mixer speed to medium.  Add eggs, one at a time, beating each for 20 seconds.

Reduce mixer speed to low and pour in contents of second bag alternating with the milk mixture.  Mix until smooth.  Slowly fold in the coconut and mango with a spatula until fully incorporated.  Finally, fold in the lime zest.  Pour batter evenly into the prepared cake pan, or cupcake tins.

Bake: Bake cake for about 35-40 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.  If making cupcakes, bake for about 20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean.  Let the cake cool 5 minutes in the pan before transferring to a serving plate.

Top this cake with the  Lillabee gf/df “butter cream” frosting recipe and sprinkle more shredded coconut on top for decoration.  Another idea is to substitute the vanilla extract in the Lillabee gf/df “butter cream” frosting recipe for coconut extract.  Enjoy!