Description
Create a whimsical Lilo and Stitch cake square with fluffy vanilla sponge, tropical frosting, and cute decorations – perfect for kids partie
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: lilo and stitch cake square