John Myers
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Caribbean Ring Cake
The perfect caribbean ring cake recipe with a picture and simple step-by-step instructions.
Dough:
- 220 g Butter
- 160 g Sugar
- 4 medium sized Eggs
- 300 g Flour
- 3 go.tsp Baking powder
- 200 g Coconut milk
- 5 drops Vanilla flavor
- 200 g Pineapple canned
- 25 ml Rum
- 5 tbsp Desiccated coconut [keep one for the topping]
- 50 g Chocolate white
- Fat and breadcrumbs for the mold
Glaze:
- 100 g Powdered sugar
- 1 tbsp Rum
- 1 tbsp Pineapple juice
Preparation:
- Chop the chocolate. Drain the pineapple through a sieve, collect the juice and keep it. Cut the pineapple into small pieces. Roast the coconut flakes in a pan without fat.
- Preheat the oven to 180 °. Grease the form and sprinkle with breadcrumbs.
Dough:
- Beat the fat and sugar until frothy. Gradually add the eggs. Mix the flour with baking powder and stir into the dough alternately with the coconut milk.
- Fold in the vanilla flavor, pineapple pieces, 4 tablespoons desiccated coconut, chocolate and rum. Pour the dough into the pan and bake on the middle rack for approx. 50-60 minutes. Do the wooden stick test after 50 minutes. The dough must no longer stick.
- Let the cake cool a little in the tin, turn it out and brush with the icing of powdered sugar, rum and pineapple juice. Sprinkle with the rest of the roasted coconut flakes.
- A cake that is crispy on the outside and super juicy on the inside.
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