Amt Ingredient
1 tbsp. unsalted butter
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 cup all-purpose flour
1 pinch salt
1/2 tsp. baking soda
1/2 cup sour cream
1/2 cup diced pineapple (cooked with a dash cinnamon, brown sugar and butter)
2 tbsp. coconut flakes (toasted)
dark rum sauce (see below)
Macadamia nut ice cream (Chef Joey
recommends Maui’s Roselani Ice Cream)
Procedure:
• Using a mixer, cream butter and sugar together
• Mix dry ingredients in a separate bowl
• Add egg into wet mixture, then add in dry ingredients; mix at low speed
• Fold in sour cream to the mix and reserve
• Place sliced pineapple in a 4-oz., non-stick loaf pan, and spread soft butter inside
• Pour batter into about half of the pan and tap the side of the pan to make the batter even
• Bake for at least 20 minutes in pre-heated oven at 300 degrees
Dark Rum Sauce:
Amt Ingredient
1 tbsp. unsalted butter
1 tbsp. granulated sugar
1 tsp. brown sugar
dash cinnamon
2 tbsp. corn syrup
2 tbsp. dark rum
1/2 cup heavy whipping cream
Procedure:
• In a pot, place butter, sugar, corn syrup, cinnamon and bring to a boil
• Add rum; flame to burn off alcohol
• Slowly whisk in cream; keep warm and reserve
To Plate:
• Place upside-down cake in the center of the plate and glaze with the sauce over the top. Place Macadamia nut ice cream on the cake and sprinkle with toasted coconut flakes
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