Tropical Storm Cake

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Tropical Storm Cake

You might be wondering how this Tropical Storm Cake earned its name. The combination of a wide assortment of tropical flavors creates the "perfect storm" of flavors in this delicious and fruity cake. If you're looking for easy to make dessert recipes that are a bit outside the box, consider this one that features banana, dates, cinnamon, coconut, almonds and a whole lot more!

Cooking Time1 hr 5 min

Ingredients

  • 2 large bananas, extra ripe
  • 4 eggs, room temperature
  • 1 1/2 cup sugar
  • 1 cup vegetable oil
  • 1/4 cup dark rum
  • 1 teaspoon coconut extract
  • 3 cups flour
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 8 ounces pitted dates, chopped
  • 1 1/2 cup almonds, coarsely chopped and toasted
  • 1 cup flaked coconut
  • 1 cup whole almonds, blanched and toasted
  • 2 tablespoons butter
  • 2 tablespoons rum
  • 2 tablespoons sugar
  • 1 tablespoon honey

Instructions

  1. Preheat oven to 350 degrees F.
     
  2. Puree bananas in blender until they fill 1 1/4 cups.
     
  3. In large mixing bowl beat eggs. Add sugar and oil; beat 1 minute.
     
  4. Beat in pureed bananas, rum and coconut extract.
     
  5. In medium bowl combine flour, baking soda, baking powder, cinnamon and salt.
     
  6. Beat flour mixture into banana mixture until smooth.
     
  7. Stir in dates, chopped almonds and coconut.
     
  8. Sprinkle whole nuts in bottom of greased 10" tube pan. Pour in batter.
     
  9. Bake in preheated oven 60-65 minutes or until wooden pick inserted in center comes out clean.
     
  10. Cool on wire rack 20 minutes.
     
  11. With spatula, gently loosen cake from sides of pan; turn out onto wire rack. Cool completely.
     
  12. Prepare rum glaze: Combine butter, rum, sugar and honey in saucepan. Heat and stir until melted and smoothe.
     
  13. Spoon rum glaze over top of cake.

 

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