Caribbean Vacation Cake

Michael Cohen

By
@mikeyC

Ginger Beer Cake layered with Caramelized Plantains topped with Toasted Coconut


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Rating:

Comments:

Serves:

16

Prep:

20 Min

Cook:

50 Min

Ingredients

2
ripe 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)
1/4 tsp
ground cinnamon
1 pinch
ground allspice (optional)
1 c
plus 3 tablespoons unsalted butter, at room temperature
1 1/2 c
plus 3 tablespoons dark brown sugar, tightly packed
1/2 c
granulated sugar
1 c
plus 3 tablespoons ginger beer (it’s non-alcoholic) (if unavailable, can substitute ginger ale)
4
large eggs
2 1/4 c
all-purpose flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
2 tsp
ground ginger
1/2 tsp
salt
2 1/2 Tbsp
grated fresh ginger—use a microplane grater (you will need a lot of ginger root to make this much grated ginger)
1 1/2 Tbsp
fresh lemon juice
1/2 Tbsp
vanilla extract
1 c
confectioners sugar
1 1/4 c
sweetened shredded coconut, toasted

Directions Step-By-Step

1
Preheat oven to 350 degrees Fahrenheit. Spray an Bundt Pan with cooking spray.
2
Sprinkle 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.
3
In 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.
4
In a medium mixing bowl, sift together the flour, baking powder, baking soda, ground ginger, and salt.
5
With 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.
6
Pour 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.
7
Remove from the oven and let the cake cool in the pan for 10 minutes. Turn out cake onto platter. Cool.
8
In 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.

About this Recipe

Course/Dish: Cakes