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.
Do This With That Stuff
- Preheat the oven to 350 degrees F (175 degrees C)
- Line a 9-inch round cake pan with parchment paper
- 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
- In a medium mixing bowl, cream together 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy
- Add in the 2 large eggs one at a time, mixing well after each addition
- Stir in the 1 tsp vanilla extract
- 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
- Fold in the drained crushed pineapple using a rubber spatula
- Pour batter into prepared cake pan and smooth the top with spatula
- Bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean
- Allow cake to cool in pan for about 10 minutes before transferring it to a cooling rack to cool completely
- 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)
- 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
- Remove from heat and stir in additional dark rum (3 tbsp)
- 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
- Once the cake is completely cooled, spread the tropical fruit sauce evenly over the top of the cake
- Sprinkle toasted shredded coconut on top of the sauce and serve
Obvious and Not So Obvious Variations and Pairings
☕ Bitter
- Add 1 tbsp unsweetened cocoa powder
- Add 1/2 tsp instant coffee granules
- Increase ground cinnamon to 1 1/2 tsp
- Increase dark rum in sauce to 4 tbsp
🧂 Salty
- Increase salt to 1/2 tsp
- Add 1/4 cup crumbled feta cheese
- Add 1/4 cup chopped salted cashews
- Add 1/4 tsp sea salt flakes for garnish
🍋 Sour
- Increase lime juice to 1/2 cup
- Add 1/4 cup tamarind paste
- Replace granulated sugar with 1/2 cup brown sugar
- Add 1/4 tsp citric acid
🌶️ Spicy
- Add 1/2 tsp ground cayenne pepper
- Add 1/4 tsp ground ginger
- Increase ground allspice to 3/4 tsp
- Increase ground cloves to 1/2 tsp
🍬 Sweet
- Increase granulated sugar to 1 cup
- Add 1/2 cup sweetened condensed milk
- Increase dark rum to 1/2 cup
- Increase brown sugar to 1/4 cup for sauce
🍄 Umami
- Add 1 tbsp soy sauce to fruit sauce
- Add 1/2 tsp fish sauce to fruit sauce
- Add 1/4 cup grated Parmesan cheese to cake batter
- Add 1/4 cup chopped sun-dried tomatoes to cake batter
🍸 Alcoholic
- Dark & Stormy: The ginger and lime flavors complement the tropical fruit sauce
- Jamaican Rum Punch: The fruity flavors enhance the overall taste of the dessert
- Coconut Mojito: The coconut in the drink pairs well with the toasted shredded coconut on top of the cake
🥤 Non Alcoholic
- Jamaican Ginger Beer: The spiciness of the ginger complements the tropical flavors and spices in the dessert
- Tropical Fruit Punch: The blend of tropical fruits in the punch enhances the fruity taste of the dish
- Hibiscus Iced Tea: The tangy and floral notes of hibiscus provide a refreshing contrast to the sweetness of the treat
🥓 Keto
- Replace all-purpose flour with 1 cup almond flour
- Replace granulated sugar with 3/4 cup erythritol
- Replace whole milk with 1/2 cup unsweetened almond milk
- Replace dark rum with 1/4 cup rum extract
- Replace crushed pineapple with 1 cup diced avocado
- Replace brown sugar with 3 tbsp granulated erythritol
- Replace cornstarch with 3 tbsp xanthan gum
🍆 Mediterranean
- Replace dark rum with red wine
- Replace crushed pineapple with 1 cup chopped figs
- Replace tropical fruits with 3 cups mixed Mediterranean fruits, diced (e.g., apricots, dates, cherries)
- Replace lime juice with lemon juice
- Replace shredded coconut with 1 1/2 cups chopped almonds, toasted
🥑 Paleo
- Replace all-purpose flour with 1 cup almond flour
- Replace granulated sugar with 3/4 cup coconut sugar
- Replace unsalted butter with 1/2 cup coconut oil, melted
- Replace whole milk with 1/2 cup almond milk
- Remove dark rum from cake and sauce
- Replace cornstarch with 3 tbsp arrowroot powder
🐟 Pescatarian
- No changes needed as the recipe is already pescatarian friendly.
🌱 Vegan
- Replace unsalted butter with 1/2 cup vegan butter
- Replace 2 large eggs with 2 tbsp ground flaxseed mixed with 6 tbsp water
- Replace whole milk with 1/2 cup almond milk
🥦 Vegetarian
- No changes needed
🥩 Whole30
- Replace all-purpose flour with 1 cup almond flour
- Replace granulated sugar with 3/4 cup date paste
- Replace unsalted butter with 1/2 cup coconut oil
- Remove vanilla extract
- Replace whole milk with 1/2 cup full-fat coconut milk
- Remove dark rum from cake and sauce
- Replace brown sugar in sauce with 3 tbsp date paste
- Replace cornstarch with 3 tbsp arrowroot powder
🧠 Brain Health
- Replace all-purpose flour with 1 cup almond flour
- Replace granulated sugar with 3/4 cup coconut sugar
- Replace unsalted butter with 1/2 cup coconut oil
- Replace whole milk with 1/2 cup almond milk
- Add 1/4 cup ground flaxseed
- Add 1/4 cup chopped walnuts
🌾 Celiac Disease
- Replace 1 cup all-purpose flour with 1 cup gluten-free all-purpose flour
- Replace 1/2 cup whole milk with 1/2 cup almond milk
💩 Crohns Disease
- Replace all-purpose flour with gluten-free flour
- Replace whole milk with lactose-free milk
- Replace granulated sugar with 1/2 cup maple syrup
- Replace butter with 1/2 cup coconut oil
- Omit dark rum
- Replace mixed tropical fruits with 3 cups diced bananas and strawberries
🩸 Diabetes
- Replace granulated sugar with 1/2 cup granulated erythritol
- Replace brown sugar with 3 tbsp granulated erythritol
- Replace all-purpose flour with 1 cup almond flour
- Increase baking powder to 1 1/2 tsp
- Replace whole milk with 1/2 cup unsweetened almond milk
🍞 Gluten Intolerance
- Replace 1 cup all-purpose flour with 1 cup gluten-free all-purpose flour blend
- Use 1/2 tsp xanthan gum if gluten-free flour blend does not contain it
🫀 Heart Disease
- Replace granulated sugar with 1/2 cup Stevia
- Replace unsalted butter with 1/2 cup applesauce
- Replace whole milk with 1/2 cup almond milk
- Decrease dark rum to 2 tbsp
- Replace shredded coconut with 3/4 cup unsweetened shredded coconut
❤️ Heart Health
- Replace all-purpose flour with whole wheat flour
- Replace granulated sugar with 1/2 cup honey
- Replace unsalted butter with 1/4 cup olive oil
- Replace whole milk with 1/2 cup almond milk
- Decrease dark rum to 2 tbsp for cake and 1 tbsp for sauce
- Increase crushed pineapple to 1 1/2 cups, drained
- Replace brown sugar with 2 tbsp honey for sauce
🧂 High Blood Pressure
- Remove salt
- Replace granulated sugar with 1/2 cup Stevia
- Replace unsalted butter with 1/2 cup unsweetened applesauce
- Replace whole milk with 1/2 cup almond milk
- Replace dark rum with 1/4 cup pineapple juice (for cake)
- Replace dark rum with 3 tbsp pineapple juice (for sauce)
🍔 High Cholesterol
- Replace unsalted butter with 1/2 cup applesauce
- Replace 2 large eggs with 4 egg whites
- Replace whole milk with 1/2 cup almond milk
- Decrease granulated sugar to 1/2 cup
- Decrease brown sugar to 2 tbsp
🦠 Immune System
- Replace granulated sugar with 1/2 cup honey
- Replace whole milk with 1/2 cup almond milk
- Add 1/4 cup ground flaxseed
- Add 1/2 cup chopped walnuts
- Increase crushed pineapple to 1 1/2 cups
- Add 1 tsp grated ginger
🚽 Irritable Bowel Syndrome
- Replace all-purpose flour with 1 cup gluten-free all-purpose flour
- Replace whole milk with 1/2 cup lactose-free milk
- Replace granulated sugar with 3/4 cup granulated erythritol
- Replace dark rum with 1/4 cup pineapple juice for cake and 3 tbsp pineapple juice for sauce
- Replace mixed tropical fruits with 3 cups low-FODMAP fruits (e.g., strawberries, blueberries, oranges)
- Remove crushed pineapple
💧 Kidney Disease
- Replace all-purpose flour with almond flour
- Replace granulated sugar with 1/2 cup erythritol
- Replace whole milk with unsweetened almond milk
- Decrease dark rum to 2 tbsp
- Decrease salt to 1/8 tsp
- Replace mixed tropical fruits with low-potassium fruits (e.g., strawberries, blueberries, raspberries)
- Decrease brown sugar to 1 tbsp
- Increase cornstarch to 4 tbsp
🐄 Lactose Intolerance
- Replace unsalted butter with 1/2 cup coconut oil
- Replace whole milk with 1/2 cup lactose-free milk
🍺 Liver Disease
- Replace granulated sugar with 1/2 cup erythritol
- Replace brown sugar with 2 tbsp erythritol
- Replace whole milk with 1/2 cup almond milk
- Omit dark rum in cake and sauce
- Decrease unsalted butter to 1/4 cup
- Increase crushed pineapple to 1 1/2 cups
🤰 Pregnancy
- Replace dark rum with apple juice
- Replace 3 tbsp dark rum (for sauce) with 3 tbsp apple juice
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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