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    You are in: Home / Dessert / Calypso Coffee Cake With Butter Rum Glaze Recipe
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    Calypso Coffee Cake With Butter Rum Glaze

    Calypso Coffee Cake With Butter Rum Glaze. Photo by NcMysteryShopper

    1/5 Photos of Calypso Coffee Cake With Butter Rum Glaze

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    30 mins

    55 mins

    Ms*Bindy's Note:

    Enjoy the flavors of the Caribbean in this Plantain-Coconut Streusel Cake with Butter Rum Glaze. This recipe was created for RSC#8, and I know you will enjoy it! To lower the fat content, you can substitute non-fat plain yogurt for the sour cream. Another popular substitution is bananas for the plantains, but if you do that you will definitely have a sweeter cake with a stronger banana flavor.

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    1. 1
      Grease and flour a bundt pan; preheat oven to 350°F.
    2. 2
      Peel the plantain(s) and slice (about 1/2 inch slices should be fine). Bring a pot of water to a boil, drop the plantain slices into the boiling water and boil for about 20 minutes until tender. Drain plantains and mash with a fork.
    3. 3
      While plantains are cooking, mix the streusel ingredients together in a small bowl and set aside.
    4. 4
      In a large mixing bowl, cream the butter, brown sugar and white sugar together.
    5. 5
      Add eggs, one at a time; then mix in sour cream and mashed plantains.
    6. 6
      In a separate bowl, mix together the flour, baking soda, baking powder, salt and ginger.
    7. 7
      Slowly add the dry ingredients to the wet ingredients, mixing until combined.
    8. 8
      Pour about 1/2 the batter in to the prepared bundt pan. Sprinkle the streusel over the cake; finally, pour remaining batter over the struesel.
    9. 9
      Bake at 350°F for 55 minutes or until cake tests done with toothpick test.
    10. 10
      Let cake cool in pan for 30 minutes.
    11. 11
      While cake is cooling, prepare glaze by mixing butter, brown sugar, and lime juice in a small sauce pan and bring to a boil.
    12. 12
      Reduce heat and simmer for 3-5 minutes.
    13. 13
      Allow to cool slightly before adding rum.
    14. 14
      Carefully invert cake onto plate.
    15. 15
      While cake is still warm, slowly drizzle the glaze over the cake, allowing it to soak in to the cake.
    16. 16
      When cake is completely cool, dust with confectioners sugar.

    Ratings & Reviews:

    • on March 25, 2006


      Great cake! This cake is so moist and melts in your mouth. After 35 minutes the top began to brown and separate, I checked it and it was ready to come out of the oven. The plantains did not really give it much flavor but loved the butter rum glaze. I am going to make this again without boiling the plantains first. Wonderful submission! Good luck Chef!!! -- posted Mar 4, 2006 UPDATE: I need to update this review because the next day, after all the flavors melded... I could taste the plantains, the texture was still perfect, and the rum glaze was divine! I guess it just had to age to perfection! Great Recipe!

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    • on March 02, 2006


      This recipe was very tasty - but on the dry side. I think some addition of vegetable oil to the batter (or some other form of liquid) might make a more moist cake. I noticed even the batter was very thick.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 28, 2006


      What a wonderful recipe - and my first 5-star of the contest. I loved everything about the recipe. The ingredients worked well together, the instructions were spot-on, baking time was exactly 55 minutes and I nearly died waiting for the cake to cool down! Finally, I cut it while still slightly warm and loved each and every bite!!! The plantain comes through, nicely-spiced, streusel yummy, and butter rum glaze is out of this world! The only thing I will do differently is omit the lime from the glaze and add a little more rum. I will make this again over and over. I really hope this recipe wins. :-)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Calypso Coffee Cake With Butter Rum Glaze

    Serving Size: 1 (117 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 373.8
    Calories from Fat 171
    Total Fat 19.1 g
    Saturated Fat 11.7 g
    Cholesterol 89.5 mg
    Sodium 457.7 mg
    Total Carbohydrate 47.0 g
    Dietary Fiber 1.2 g
    Sugars 26.9 g
    Protein 4.7 g

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