Caribbean Vacation Cake
- 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)
- 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
- 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
- 1Preheat oven to 350 degrees Fahrenheit. Spray an Bundt Pan with cooking spray.
- 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.
- 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.
- 4In a medium mixing bowl, sift together the flour, baking powder, baking soda, ground ginger, and salt.
- 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.
- 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.
- 7Remove from the oven and let the cake cool in the pan for 10 minutes. Turn out cake onto platter. Cool.
- 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.