12 December 2011
TOPPING 1/2 cup packed brown sugar 1/2 cup all purpose flour 1/2 teaspoon cinnamon 5 tablespoons unsalted butter 1/2 cup sweetened, flaked coconut
CAKE 2 cups all purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon cinnamon 1/4 teaspoon salt 2/3 cup peach yogurt 2 eggs 1/4 cup canola oil 1 teaspoon vanilla 1/4 teaspoon orange extract 3/4 cup chopped frozen mango 3/4 cup chopped frozen pineapple 1/4 cup sweetened, flaked coconut
DRIZZLE 3 tablespoons packed powdered sugar 1/8 teaspoon rum extract 1 teaspoon milk + 1/2 teaspoon for thinning
Preheat the oven to 350 F and grease a 9” square baking pan.
For the topping: In a medium bowl combine the brown sugar, flour, cinnamon and butter. Work it with your fingertips, squeezing the butter and combining it with the dry ingredients until mixture resembles coarse crumbs. Toss in the coconut. Set mixture in refrigerator until ready to use.
For the cake: In a medium bowl, combine the flour, sugar, baking powder, cinnamon and salt. Reserve 1/2 cup of this mixture. Set both aside.
In a mixer bowl combine the yogurt, eggs, oil, and extracts until homogenous. Beating on low speed, gradually add in the flour mixture, excluding the flour mixture you reserved earlier. Do not over-mix, beat just until combined.
in a small bowl, combine the mangoes and pineapples with the reserved flour mixture. Toss to coat well. Add to the batter and fold in with a wooden spoon. Finally, add the coconut and fold in.
Spread batter into prepared pan and bake for 40-50 minutes (mine baked for 45, but would have been good at 42). You may want to check the cake after 35 minutes to make sure the coconut in the topping isn’t getting too brown as all ovens vary. If it is, cover top of cake with a foil tent and continue baking as directed.
Cool in pan on a wire rack. You can invert the cake onto a second wire rack, then invert it again to cool on a rack completely, or just leave it in the pan.
For the drizzle: Mix the drizzle ingredients together, except for the “1/2 teaspoon of milk for thinning”. Use that additional milk a couple of drops at a time to achieve desired drizzling consistency. Drizzle diagonally across the cake. Let set drizzle set before cutting and serving.
Tropical Rum Cake With Rum Drizzle • Opuss № I