Jammin Jamaican Sweet Treat—Dessert for 8

Jammin Jamaican Sweet Treat is a delectable dessert inspired by classic Jamaican flavors. This indulgent dish combines rich, spiced cake with a luscious rum-infused sauce, topped with tropical fruits and toasted coconut. Savor the taste of the Caribbean in every bite of this mouthwatering island delight.

Meal Type






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You Need This Stuff

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup dark rum
  • 1 cup crushed pineapple, drained
  • 3 cups mixed tropical fruits, diced (eg, mango, papaya, kiwi)
  • 3 tbsp lime juice
  • 3 tbsp brown sugar
  • 3 tbsp cornstarch
  • 3 cups water
  • 3 tbsp dark rum (for sauce)
  • 1 1/2 cups shredded coconut, toasted

Do This With That Stuff

  1. Preheat the oven to 350 degrees F (175 degrees C)
  2. Line a 9-inch round cake pan with parchment paper
  3. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground allspice, and 1/4 tsp ground cloves
  4. In a medium mixing bowl, cream together 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy
  5. Add in the 2 large eggs one at a time, mixing well after each addition
  6. Stir in the 1 tsp vanilla extract
  7. Alternate adding the dry ingredients and the mixture of 1/2 cup whole milk and 1/4 cup dark rum to the butter mixture, starting and ending with the dry ingredients; mix until just combined
  8. Fold in the drained crushed pineapple using a rubber spatula
  9. Pour batter into prepared cake pan and smooth the top with spatula
  10. Bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean
  11. Allow cake to cool in pan for about 10 minutes before transferring it to a cooling rack to cool completely
  12. While cake cools, prepare tropical fruit sauce by combining diced tropical fruits (mangoes, papayas, kiwis), lime juice, brown sugar and water in a saucepan over medium heat; cook until fruits are tender but not mushy (about ten minutes)
  13. In a small bowl make cornstarch slurry by mixing cornstarch with an equal amount of cold water; stir until smooth then add it to fruit sauce while stirring constantly; cook for another two minutes or until sauce thickens slightly
  14. Remove from heat and stir in additional dark rum (3 tbsp)
  15. Toast shredded coconut on a baking sheet in the preheated oven for 3-5 minutes, stirring occasionally, until golden brown; watch closely to avoid burning
  16. Once the cake is completely cooled, spread the tropical fruit sauce evenly over the top of the cake
  17. Sprinkle toasted shredded coconut on top of the sauce and serve

Obvious and Not So Obvious Variations and Pairings

Beti’s Reflections

On a recent culinary adventure to the heart of Jamaica, I stumbled upon a hidden gem of a dessert that had me dancing to the island’s rhythm. The Jammin Jamaican Sweet Treat, a delightful concoction of spiced cake, rum-infused sauce, tropical fruits, and toasted coconut, was simply irresistible. I knew I had to bring this Jamaican dessert recipe back home and share it with my beloved readers at TheKitchen.ai.

Introducing the Jammin Jamaican Sweet Treat Recipe – an indulgent dessert that serves 8 people and transports your taste buds straight to the Caribbean. Please note that this recipe contains alcohol and gluten; if you have any dietary restrictions or health conditions to consider, make sure to consult with your healthcare professional before indulging.

The magic behind this Tropical Fruit Rum Cake lies in its harmonious blend of ingredients. Starting with a base of all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, allspice, and cloves – these spices create an aromatic foundation for our Jamaican spiced cake. The addition of granulated sugar and unsalted butter creates a tender crumb while eggs and vanilla extract provide structure and flavor. Whole milk and dark rum give the cake its moist texture while crushed pineapple adds a touch of island flair. Topping it off is a luscious sauce made from diced tropical fruits like mangoes, papayas, kiwis cooked with lime juice, brown sugar, cornstarch slurry for thickness and dark rum for an extra kick. Finally, we crown our masterpiece with golden toasted shredded coconut.

To create this Pineapple Rum Cake masterpiece: preheat your oven to 350 degrees F (175 degrees C) and line a 9-inch round cake pan with parchment paper. Whisk together dry ingredients in one bowl while creaming butter and sugar in another until light and fluffy. Add eggs one at a time followed by vanilla extract. Alternate adding dry ingredients and the milk-rum mixture to the butter mixture, finishing with the dry ingredients. Fold in crushed pineapple and pour batter into the prepared pan, baking for 35-40 minutes. While the cake cools, prepare your tropical fruit sauce and toast shredded coconut in the oven until golden brown. Once cooled, spread fruit sauce over the cake and sprinkle with toasted coconut.

There you have it – a taste of paradise in every bite of this Caribbean Coconut Cake! I hope you enjoy making and savoring this Jammin Jamaican Sweet Treat as much as I did. So go ahead, put on some reggae tunes, gather your loved ones, and let’s get jammin’ in the kitchen!

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Editors Note:

This recipe has not yet been reviewed by a human.

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