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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!

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