Tropical Tiramisu

Tropical Tiramisu

Roxanne E Chan 0

"Ah, nothing like the sweet taste of the tropics! Using my leftover coconut bunny cake I created a tiramisu featuring the tropical flavors of pineapple, mango, ginger, and macadamia nuts. My cake was a white cake but a leftover yellow cake would work just as well. Sliced almonds can be substituted for macadamia nuts."

Ingredients 2 h 15 m {{adjustedServings}} servings 483 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 64.6g
  • 21%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside. In a small bowl, combine the mango nectar and rum extract; set aside.
  2. Place half of the cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake. Sprinkle on half of the ginger and nuts. Repeat layers.
  3. Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.
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Reviews 8

  1. 12 Ratings


the crystallized giner and macadamia nuts made this recipe. I didn't have leftover cake so I made a white cake in a jelly roll pan, cut it in quarters and stacked those for four layers. instead of mango juice and rum extract, I used a mango flavored rum to brush on each layer, which gave great flavor to the cake. frosting the cake with cool whip really balanced it all out. decorate with fresh fruit for an impressive look! this served 10-12


This was excellent, however I would double the recipe next time as there is enough to make seveal batches. Also, I sprinkled Rum (dark) on the cubed cake. This added needed flavor. Also, I used Angel food cake and added coconut to the recipe. Topped it with whippped cream and added a slice of Mango to the top for presentation. GP

Monica Wiant

I used real rum instead of rum extract and topped the dessert with Cool Whip. It was a huge hit! I brought it to my office for a potluck and got rave reviews -- although I'm afraid people may have been a little tipsy from the rum!