John Myers
Bundt Cake – Caribbean
The perfect bundt cake – caribbean recipe with a picture and simple step-by-step instructions.
- 100 g Chocolate white
- 220 g Soft butter
- 180 g Sugar white
- 5 Free range eggs
- 400 g Flour
- 1 packet Baking powder
- 400 Milliliters Unsweetened coconut milk
- 5 drops Vanilla flavor
- 340 g Pineapple canned drained pieces
- 25 Milliliters Rum
- 6 tablespoon Desiccated coconut
- For the cast:
- 1 tablespoon Desiccated coconut
- 100 g Powdered sugar
- 1 tablespoon Rum
- 1 tablespoon Pineapple juice
- Pour the pineapple pieces into a sieve and collect the juice. Cut the white chocolate into pieces.
- In a mixing bowl, stir the softened butter and sugar until frothy. Stir in the eggs one at a time. Mix the flour with the baking powder and stir in two portions alternately with the coconut milk.
- Stir in the rum and vanilla flavor. Finally fold in the pineapple pieces, desiccated coconut and chocolate pieces. Pour the dough into the prepared Gugelhupf dish and smooth it out.
- Place the Gugelhupf in the oven preheated to 180 degrees (convection) and bake for approx. 65 – 70 minutes (chopsticks sample). After the baking time, take it out of the oven and let it cool down in the tin.
- For the topping, roast the desiccated coconut in a pan without fat and let it cool down a little. Sift the powdered sugar into a bowl and make a glaze with the rum and pineapple juice. Spread the glaze over the cooled Gugelhupf and sprinkle with the desiccated coconut.
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