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Roasted Plantain Cake with Toasted Coconut Topping

MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Dessert
Recipe Preparation Level: easy
    This is from MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere
    by Carole Kotkin and Kathy Martin, Henry Holt Publishers

    (14 to 16 servings)

    Roasting intensifies the natural sweetness of plantains, those oversized cooking bananas that aren't ripe until their skins turn black. Once roasted, they make a fine dessert on their own sprinkled with brown sugar or spooned over ice cream. If you can't find ripe plantains, buy yellow (mid-ripe) ones and enclose them in a paper bag for several days to speed up the process. Regular bananas, ripe but not black, work well here, too. The toasted coconut and pecan topping tastes as good as it looks, and makes this cake a fast seller at bake sales. We like to serve it with vanilla or coconut ice cream.

    For the cake:
    3 large black-ripe plantains or 5 medium-size ripe bananas
    2 1/4 cups sifted cake flour
    1 tablespoon baking powder
    teaspoon baking soda
    teaspoon salt
    cup (1 stick) unsalted butter, at room temperature
    1 1/4 cups sugar
    2 eggs
    2 tablespoons banana liqueur or dark rum
    1 teaspoon vanilla
    1 cup coarsely chopped walnuts

    For the topping:
    2 tablespoons unsalted butter, cut into small pieces and chilled
    1/4 cup firmly packed brown sugar
    1 tablespoon flour
    1 cup shredded sweetened coconut
    cup coarsely chopped walnuts

    Up to a day before making the cake, roast the plantains: Place them in a foil-lined baking dish, prick the skin to let steam escape, and bake
    them in a preheated 350-degree oven for 35 minutes, until soft and juicy.
    Or prick the skin and microwave them on full power for about 5 minutes. Set them aside to cool, and if not using immediately, refrigerate them.
    Preheat the oven to 350 degrees, and lightly butter and flour a 9-by-13-inch cake pan or a 10-inch angel food pan. (If using the tube pan,
    cut a parchment-paper liner for the bottom.)
    Removed the roasted plantains from their skins, and puree them in a food processor or blender. You should have about 1 cups.
    Beat the butter at low speed with an electric mixer until creamy.
    Add the sugar and mix well. Add the pureed plantain and mix until well incorporated. Increase the mixer speed to medium-high, and add the eggs one at a time, beating well after each addition. Beat in the liqueur and vanilla.
    Reduce the mixer speed to low, and slowly add the dry ingredients, beating until well incorporated. Increase the speed to high and beat for 2 minutes. Stir in the walnuts.
    Scrape the batter into the prepared pan, and bake for 25 minutes.
    Meanwhile, combine the butter, brown sugar, flour, coconut, and nuts for the topping in a small bowl, and mix them with your fingers until crumbling.
    Remove the partially baked cake from the oven, and scatter the topping over it. Bake it for 15 to 20 minutes more, until the topping is
    golden brown, and a cake tester inserted in the center of the cake comes out clean.
    Cool the cake on a rack. If using an angel food pan, unmold it onto a second rack, and reverse it onto a serving plate so the topping is on top. Cut and serve.

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