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