caribbean vacation cake
(2 ratings)
Ginger Beer Cake layered with Caramelized Plantains topped with Toasted Coconut
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(2 ratings)
yield
16 serving(s)
prep time
20 Min
cook time
50 Min
Ingredients For caribbean vacation cake
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2ripe plantains (skin should be covered with black spots), peeled and cut into 1/4-inch thick slices, on the diagonal (if unavailable, can substitute bananas)
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1/4 tspground cinnamon
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1 pinchground allspice (optional)
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1 cplus 3 tablespoons unsalted butter, at room temperature
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1 1/2 cplus 3 tablespoons dark brown sugar, tightly packed
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1/2 cgranulated sugar
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1 cplus 3 tablespoons ginger beer (it’s non-alcoholic) (if unavailable, can substitute ginger ale)
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4large eggs
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2 1/4 call-purpose flour
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1 1/2 tspbaking powder
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1/2 tspbaking soda
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2 tspground ginger
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1/2 tspsalt
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2 1/2 Tbspgrated fresh ginger—use a microplane grater (you will need a lot of ginger root to make this much grated ginger)
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1 1/2 Tbspfresh lemon juice
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1/2 Tbspvanilla extract
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1 cconfectioners sugar
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1 1/4 csweetened shredded coconut, toasted
How To Make caribbean vacation cake
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1Preheat oven to 350 degrees Fahrenheit. Spray an Bundt Pan with cooking spray.
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2Sprinkle plantain slices with cinnamon and allspice (optional). Add 1 1/2 tablespoons butter and 1 1/2 tablespoons brown sugar and to a large skillet over medium heat. Add 1/2 of the plantain slices and cook for 3-4 minutes per side, or until golden brown; remove the cooked plantains. Add another 1 1/2 tablespoons butter and 1 1/2 tablespoons brown sugar to the skillet; add the remaining plantain slices to the pan and cook for 3-4 minutes per side, or until golden brown. Remove the cooked plantains. Once cool, cut each of the cooked plantain slices into 3 pieces.
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3In a large bowl fitted with an electric mixer, cream 1 cup butter, 1 1/2 cups brown sugar, and granulated sugar until light and frothy. Add 1/2 cup of the ginger beer. Add the eggs one at a time, beating well after the addition of each egg.
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4In a medium mixing bowl, sift together the flour, baking powder, baking soda, ground ginger, and salt.
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5With the mixer on low speed, alternately add the dry ingredients and 1/2 cup of the ginger beer; add grated ginger, lemon juice, and vanilla extract, mixing well.
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6Pour about 1/2 of the batter into the sprayed pan. Layer 1/2 of the plantains over the batter. Top with the remaining 1/2 of the batter and layer the remaining 1/2 of the plantains on top. Bake 45-55 minutes or until toothpick inserted into the center of the cake comes out clean.
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7Remove from the oven and let the cake cool in the pan for 10 minutes. Turn out cake onto platter. Cool.
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8In a small bowl, combine confectioners sugar and 3 tablespoons ginger beer. Mix until well-combined (if necessary, add more sugar or ginger beer to get desired consistency). Drizzle glaze on cake with spoon. Sprinkle 3/4 toasted coconut on top of cake. After cutting the cake, sprinkle the remaining 1/2 cup toasted coconut on the individual serving plates and/or on top of the individual slices of cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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