Mix together canned tropical fruits, Bisquick, and coconut milk to create this Filipino-American fusion treat that feels like it’s always existed! Tropical fruit cocktail coffee cake is perfect for breakfast, brunch, or afternoon merienda with strong coffee.
I didn’t get to spend much time in my grandmothers’ kitchens. My maternal lola passed when I was in first grade, my paternal lola when I was in sixth grade. But sometimes I wonder what recipes we would have created together if they were still alive when my love for baking was blooming.
I’m going to try to answer that wondering with a series of recipes. First up, this tropical fruit cocktail coffee cake.
It’s the recipe I imagine existing in some parallel alternate universe where my Filipino Lola and my husband’s American grandma spend Saturday mornings baking with me. We would gather ingredients from both their kitchens and combine them together to create something delicious.
Canned fruit cocktail (a staple in Filipino desserts) meets the connivence of Bisquick (a fixture in mid-century American kitchens). Throw in some canned coconut milk and a buttery cinnamon streusel topping and end up with Filipino-American coffee cake.
My Idea of Filipino-American Baking
Fusion food often gets such a negative reputation. Some call it cultural appropriation, inauthentic, or disrespectful. I say that’s nonsense.
Fusion can be beautiful and honest, especially when it’s personal. This is my version, born from the kitchens I didn’t get to stand in with my grandmothers. You can love it or hate it. This is what I’m sharing with my family. This is what I hope becomes a fond childhood memory for my son.
I want to create my version of Filipino-American recipes that feel comfortable and unpretentious. Recipes that are delicious and deeply satisfying. It’s my goal to use ingredients that you can easily find in America (supermarkets, online delivery services), yet tastes unmistakably Filipino.
Ingredient Notes
Bisquick: This was and continues to be a staple in many American homes. Good food doesn’t have to complicated. I’m all for quick shortcuts like this.
Dole Tropical Fruit Cocktail in Extra Light Syrup: This is key. You want the tropical blend specifically—pineapple, yellow papaya, red papaya, nata de coco, and cherry. Drain it well; excess liquid will make your cake soggy.
Full-Fat Canned Coconut Milk: Not the refrigerated or carton kind. You need the rich, creamy canned version for proper moisture and flavor.
Dried Unsweetened Shredded Coconut: Toasts beautifully in the streusel. Don’t use sweetened—it’ll be too much sugar.
Coconut Extract + Vanilla Extract: The double extract punch makes the coconut flavor unmistakable. Coconut extract is widely available- find McCormick or Watkins at most supermarkets.
Step-by-Step Instructions
3. Prepare Oven and Pan. Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal. Set aside
Serving Suggestions
This fruit cocktail coffee cake is best served slightly warm or at room temperature. The fruit flavors really bloom as it sits. It’s perfect for breakfast, brunch, or meyrenda.
Keep cake in a covered container at room temperature for up to 24 hours. Keep in the fridge for longer storage, up to four days. Bring to room temperature or lightly warm in toaster oven before serving.
This simple recipe makes me wish I could have baked with my grandmothers, even just once. But maybe creating these imagined recipes it its own kind of connection between generations.
What Filipino-American fusion recipes do you remember from your childhood? Or what recipes do you wish existed? Share in the comments below—I love hearing your stories.
Tropical Fruit Cocktail Coffee Cake
Ingredients
Streusel
- 60 g bisquick mix (½ cup), see notes
- 57 g salted butter (¼ cup), cut into cubes, cold
- 50 g brown sugar (¼ cup), packed
- ½ teaspoon ground cinnamon
- 30 g dried unsweetened shredded coconut (¼ cup)
Cake:
- 822 g can Dole tropical fruit cocktail in extra light syrup, see notes
- 240 g Bisquick mix (2 cups)
- 25 g granulated sugar (2 Tablespoon)
- 180 g canned full-fat coconut milk (¾ cup), well-shaken
- 2 large eggs
- 57 g salted butter (¼ cup), melted, slightly cooled
- ½ teaspoon coconut extract , optional
- ½ teaspoon pure vanilla extract, optional
Instructions
- Prepare Streusel Topping. In a medium bowl, whisk together Bisquick mix, brown sugar, and cinnamon. Cut in cold butter using a fork or fingers until the mixture forms large, pea-sized clumps. Stir in shredded coconut until evenly distributed. Cover and refrigerate while you prepare the cake batter.
- Drain Fruit Cocktail. Open can and drain fruits through a strainer. Let sit for at least 15 minutes (ideally 30 minutes), pressing gently once or twice to remove excess moisture and syrup. Discard liquids or use for another purpose. *This step is crucial—too much liquid will make your coffee cake soggy instead of tender.
- Prepare Oven and Pan. Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal. Set aside.
- Mix Cake Batter: In a large mixing bowl, whisk together Bisquick and granulated sugar. In a separate bowl, whisk together coconut milk, eggs, melted butter, coconut extract, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until almost combined—a few streaks of Bisquick are fine. Add the well-drained tropical fruit and fold until the fruit is evenly distributed throughout the batter. Don't overmix; you want a tender crumb.
- Assemble: Transfer the batter to your prepared baking pan and smooth into an even layer with an offset spatula or the back of a spoon. Remove the streusel from the refrigerator and distribute the chilled clumps evenly over the top of the batter, breaking up any pieces that are too large.
- Bake: Bake for 45-50 minutes in preheated oven, or until a toothpick inserted into the center comes out clean and the streusel is golden brown. The cake should spring back lightly when touched
- Cool: Let the coffee cake cool in the pan for 10 minutes. Use the parchment overhang to lift it out onto a wire rack to cool completely—or serve slightly warm. See notes for cutting and serving tips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
