Name: Lilo and Stitch Cake Square: A Fun Disney-Themed Dessert
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups (190 g) all‑purpose flour; 1 ½ tsp baking powder; ¼ tsp salt; ¾ cup (150 g) granulated sugar; ½ cup (115 g) unsalted butter, softened; 3 large eggs, room temperature; 1 tsp vanilla extract; ½ cup (120 ml) whole milk; ¼ cup (60 ml) coconut milk; 1 tbsp lime zest; ¼ cup (60 ml) fresh pineapple juice; For the frosting: 1 cup (225 g) cream cheese, softened; ¼ cup (60 g) unsalted butter, softened; 2 cups (240 g) powdered sugar, sifted; 2 tbsp coconut cream; 1 tsp lime juice; ½ tsp vanilla extract

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When I first watched Lilo & Stitch, I was instantly reminded of sunny Hawaiian beaches, playful mischief, and the sweet taste of pineapple. A few weeks later I decided to turn that nostalgia into a bake‑sale‑ready treat: a Lilo and Stitch cake square. This recipe gives you a soft vanilla sponge, a creamy coconut‑lime frosting, and adorable decorations that bring the beloved characters to life. It’s perfect for birthday parties, movie nights, or any time you need a little island‑inspired joy.

Why You’ll Love This Recipe

Easy, no‑frosting‑pipe required – I use a simple spatula for a smooth finish.
Kid‑approved flavors: vanilla, coconut, and a hint of lime.
Makes a tidy 9‑inch square pan, ideal for serving 12‑16 people.
All decorations are edible and can be customized for any Disney duo.

Ingredients

1 ½ cups (190 g) all‑purpose flour
1 ½ tsp baking powder
¼ tsp salt
¾ cup (150 g) granulated sugar
½ cup (115 g) unsalted butter, softened
3 large eggs, room temperature
1  tsp vanilla extract
½ cup (120 ml) whole milk
¼ cup (60 ml) coconut milk
1  tbsp lime zest
¼ cup (60 ml) fresh pineapple juice
For the frosting:
- 1  cup (225 g) cream cheese, softened
- ¼ cup (60 g) unsalted butter, softened
- 2  cups (240 g) powdered sugar, sifted
- 2  tbsp coconut cream
- 1  tsp lime juice
- ½ tsp vanilla extract
For decoration:
- Blue and pink fondant (store‑bought or homemade)
- Edible black marker
- Toasted coconut flakes

How to Make Lilo and Stitch Cake Square

Preheat & prep: Set oven to 350°F (175°C). Grease a 9‑inch square baking pan and line the bottom with parchment paper for easy removal.
Dry mix: In a medium bowl whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar: Using a handheld mixer, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 3‑4 minutes.
Add eggs & vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Combine liquids: In a small cup, mix milk, coconut milk, pineapple juice, and lime zest.
Mix wet and dry: Add the dry flour mixture to the butter‑egg mixture in three additions, alternating with the liquid mixture. Start and end with the flour. Mix just until incorporated; over‑mixing will make the cake dense.
Bake: Pour batter into the prepared pan, smoothing the top with a spatula. Bake for 25‑30 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and spring back lightly.
Cool: Allow the cake to cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before frosting.
Prepare frosting: In a large bowl beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating on low speed. Once smooth, blend in coconut cream, lime juice, and vanilla. The frosting should be spreadable but not runny; if too thick, add a teaspoon of milk.
Frost the cake: Using an offset spatula, spread a thin “crumb coat” over the entire surface. Chill for 15 minutes to set the crumb coat, then apply a final generous layer of frosting, smoothing the edges.
Decorate: Roll out blue fondant and cut a large oval for Stitch’s head. Use pink fondant for Lilo’s hair bow. Shape small black fondant circles for eyes and a tiny nose, then draw details with the edible marker. Press toasted coconut flakes around the edges to mimic a sandy beach.
Serve: Slice into squares with a warm knife (dip the blade in hot water, wipe dry) for clean cuts. Enjoy the tropical aroma and the playful nod to the movie.

Tips for Best Results

Room‑temperature eggs and butter incorporate more easily, giving a lighter crumb.
Do not over‑bake; the cake continues to set as it cools.
If you can’t find coconut cream, substitute with an equal amount of full‑fat coconut milk, but the frosting will be slightly less thick.
For a smoother finish, chill the cake after the crumb coat; this prevents crumbs from mixing into the final layer.
Use a silicone mat when rolling fondant – it prevents sticking and keeps colors bright.

Variations

Chocolate version: Replace ¼ cup of flour with ¼ cup cocoa powder and add 2 tbsp melted dark chocolate to the batter.
Vegan swap: Use coconut oil instead of butter, almond milk for dairy milk, and a vegan cream cheese alternative for the frosting.
Mini cupcakes: Divide the batter into a 12‑cup muffin tin and bake 15‑18 minutes. Frost each cupcake individually and top with tiny fondant stickers.

Storage

Store the cake square in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature for 20‑30 minutes before serving for the best texture. If you need to keep it longer, wrap tightly in plastic wrap and freeze for up to 2 months; thaw overnight in the fridge and let sit at room temperature before frosting again.