Recipe by Ms*Bindy
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.
Top Review by NcMysteryShopper
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!
- 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
Directions See How It's Made
- 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.