Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

caribbean vacation cake

(2 ratings)
mikeyC avatar
Recipe by
Michael Cohen
@mikeyC
Los Angeles, CA

Ginger Beer Cake layered with Caramelized Plantains topped with Toasted Coconut

►
(2 ratings)
yield 16 serving(s)
prep time 20 Min
cook time 50 Min

Ingredients For caribbean vacation cake

  • 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

How To Make caribbean vacation cake

  • 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.
  • 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!

Categories & Tags for Caribbean Vacation Cake:

ADVERTISEMENT
ADVERTISEMENT