Banana Coconut Rum Cake
request: "robert puckett" <r_puck...@charter.net> 
we were at the cayman islands a couple of years ago and we had 
rum cake there. i have recipes for some but wonder if anyone 
may know a more authentic recipe that may be closer 
to the islands. any help would be appreciated. thanks 
 
suggest you visit www.rumcakerecipe.com. it's a 
website that features a full line of tortuga rum cakes 
imported from the cayman islands. they also have 
plenty of rum cake recipes. it's worth checking out. 
meantime, here's one recipe that is reminiscent of the 
caymans. 
 
 
  cake
1 cup  butter
2 cup  sifted sugar
1/2 tsp  vanilla extract
2 tsp  banana extract
3 cup  cake flour
1/2 tsp  salt
2 tsp  baking powder
1 cup  milk
6   egg whites
 
  icing
2 cup  butter
1-1/2 lb.  (about 5.5 cups) confectioners' sugar,
  sifted
2 tsp  banana extract
1 tsp  vanilla extract
2 tsp  orange juice concentrate
2 tsp  lemon juice
1 cup  dark rum
1   banana, very thinly sliced
1/2 cup  shredded coconut, toasted
 
cake: 
with an electric mixer whip the butter until light and 
fluffy. 
add the sugar and extracts and blend well. in another 
bowl sift together the cake flour, salt, and baking 
powder. stir 1/3 of this into the butter and sugar 
mixture. 
while stirring, add half of the milk. continue 
stirring and add another 1/3 of the flour mixture, 
then the rest of the milk, then the last of the flour 
mixture. mix well. 
whip the egg whites until stiff but not dry. gently 
fold them into the cake mixture. 
divide the mixture equally into three 9-inch cake pans 
that have been buttered and lightly floured. 
bake at 3500 until the cakes are firm, about 25-30 
minutes. the cakes are done when a toothpick stuck in 
the middle comes out clean. 
place the pans on cake racks and let stand for 10 
minutes. invert the pans onto the racks and tap the 
bottom to loosen the cakes. you may have to run a 
knife around the edges. cool the layers completely, 
but don't let them dry out. 
 
icing: 
whip the butter with an electric mixer until light and 
fluffy. slowly add the confectioners' sugar, extracts, 
orange juice concentrate, and lemon juice and blend 
until smooth. keep in a cool place, but don't 
refrigerate. 
when the cake is cool, place 1 layer on a cake plate. 
prick the layer all over with a fork, sprinkle with 
1/3 of the rum, then ice the layer. cover the icing 
with thinly sliced bananas and sprinkle with shredded 
coconut that has been toasted to a nice golden brown. 
repeat the operation for the second layer, and then 
the third, leaving the bananas off the top of the 
cake. cover the entire cake with remaining toasted 
coconut. 
 
-- 
(ID: 13962) Mirror: rec.food.recipes: Fri, Mar 7, 2003


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