Prep 30 mins
Cook 55 mins
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.
- 1⁄2 cup sweetened flaked coconut
- 1⁄4 cup brown sugar, packed
- 1⁄2 teaspoon ground cinnamon
- 1 tablespoon flour
- 3⁄4 cup butter, softened
- 1⁄4 cup brown sugar, packed
- 1⁄2 cup white sugar
- 3 eggs
- 1 cup sour cream
- 1 1⁄2 cups plantains, cooked and mashed
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground ginger
- 1 tablespoon butter
- 1⁄4 cup brown sugar
- 1 tablespoon lime juice
- 1 tablespoon rum
- confectioners' sugar
- Grease and flour a bundt pan; preheat oven to 350°F.
- 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.
- While plantains are cooking, mix the streusel ingredients together in a small bowl and set aside.
- In a large mixing bowl, cream the butter, brown sugar and white sugar together.
- Add eggs, one at a time; then mix in sour cream and mashed plantains.
- In a separate bowl, mix together the flour, baking soda, baking powder, salt and ginger.
- Slowly add the dry ingredients to the wet ingredients, mixing until combined.
- 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.
- Bake at 350°F for 55 minutes or until cake tests done with toothpick test.
- Let cake cool in pan for 30 minutes.
- While cake is cooling, prepare glaze by mixing butter, brown sugar, and lime juice in a small sauce pan and bring to a boil.
- Reduce heat and simmer for 3-5 minutes.
- Allow to cool slightly before adding rum.
- Carefully invert cake onto plate.
- While cake is still warm, slowly drizzle the glaze over the cake, allowing it to soak in to the cake.
- When cake is completely cool, dust with confectioners sugar.
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!
Man, oh Man, oh Man.... Bakery Quality, I kid you not. Dynamic flavour. It is recipes such as this that makes me wish my mother were still with me... She loved good coffee cake.... and I am my mother's daughter. I had recently purchased an additional bundt pan because of its quality and design. Your Calypso Coffee Cake looked gorgeous when removed from the pan. As the women in "My Big Fat Greek Wedding" said, "It's a Bundt"! It certainly is. Glazed with your Butter Rum and topped with confectioner's sugar, it boasted a most impressive presentation. A printed copy of your recipe will be included with the Cake when offered in our annual fund raising, bake sale, silent auction. Thank you Chef, for putting your talents to such good use.
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.