Tropical Crunch Cake


With the boys now back at school, I have been filling my time with getting some jobs done around the house, I appear to be on a house spring clean and declutter mission. I have no idea how long this will last, and trust me this is not how I usually like to spend my time, but I will go with it for now. Therefore, I was very happy to have an excuse to get baking again when my new Degustabox Uk delivery arrived.

Looking at the contents that were included I opted for a cake using these products


and decided to incorporate them into a loaf cake with a tropical flapjack flavour. I placed the Fabulous Bakers flapjacks and then the Betavivo crispy oat heart cereal in my food processor to blitz into crumbs, ready to add to my cake batter. I added the oat hearts with the flour, and I added 1/2 of the flapjack crumbs along some of the smoothie to help flavour the batter


I poured half of the batter into my prepared tin, and then added the freeze dried fruit crisps and a little more of the flapjack crumbs,


before pouring the remaining batter on the top, and sprinkling the rest of the flapjack over the top.

Once baked and cooled, I decorated the loaf cake with some icing and freeze dried raspberries.


The flapjack crumbs added some lovely crunch to the cake and it does taste a little tropical in favour.

You can see the flapjack and freeze dried fruit pieces in each slice


If you fancy having a go at making this yourself, with or without all of the ingredients as you could use all flour instead of a mix of flour and the oat hearts cereal, and maybe granola instead of flapjack, then here is how.

Tropical Crunch Cake
Serves 10
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Cook Time
55 min
Cook Time
55 min
  1. 115g butter
  2. 200g caster sugar
  3. 2 eggs
  4. 2 tbsp Mango & Pineapple smoothie
  5. 200g self raising flour
  6. 56g Betavivo oat cereal hearts, blitzed
  7. 3 tbsp lemon yogurt
  8. 2 packets of Nothing But. freeze dried fruit snacks
  9. 4 x 50g The Fabulous Bakers mango and pineapple flapjacks - blitzed into crumbs
  10. 100g icing sugar
  11. water
  12. freeze dried raspberries
  1. Pre heat the oven to 180oC / 160oC (fan)
  2. Grease and line a 1lb loaf tin
  3. Cream together the butter and sugar for about 5 minutes until pale and creamy
  4. Add the eggs and a spoonful of the flour and beat the mixture for a couple of minutes. Add the smoothie and beat again
  5. Add the remaining flour, the Betavivo and about a 1/3 of the flapjack crumbs and the yogurt and mix until combined - being careful not to over do it
  6. Pour 1/2 the batter into the loaf tin and smooth over the top
  7. Scatter the freeze dried fruit over the batter and then 1/2 of the remaining flapjack crumbs
  8. Pour over the rest of the batter and smooth over , then add the rest of the flapjack crumbs across the top
  9. Cook for about 50-55 minutes until risen, golden and cooked right through
  10. Allow to cool and then remove from the tin and place on a wire rack
  11. Make some icing by mixing the icing sugar with a little water until thick and spread across the top of the cake
  12. Sprinkle some free dried raspberries over the top (optional)
mummy mishaps

This cake was really gooooooood! Not bad for a little Sunday afternoon experimenting in the kitchen! (and beats cleaning and decluttering anytime!).


I was sent my monthly Degustabox for the purpose of a review. You can subscribe to Degustabox UK and receive a box every month yourself.


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