Tropical Plantain Rum Cake with Sweet Ginger Salt

Ingredients

• 3 large ripe plantains, peeled and mashed
• 4 large eggs
• 1/2 cup coconut flour
• 1/3 cup coconut oil, melted
• 1/4 cup raw honey
• 2 tbsp dark rum (or extra coconut milk for alcohol-free)
• 1/4 cup coconut milk (full-fat)
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp sea salt
• 1 1/2 tsp baking soda
• 2 tbsp unsweetened shredded coconut
• 2 tbsp pecans, chopped (optional)
• 1 tsp Sweet Ginger Finishing Salt (Salted Perfection)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment. Don’t get lazy—trust me.
2. In a large bowl, whisk mashed plantains and eggs until smooth. Stir in melted coconut oil, honey, rum, coconut milk, and vanilla. Mix till it looks like island sunshine.
3. In a separate bowl, combine coconut flour, cinnamon, nutmeg, sea salt, and baking soda.
4. Fold dry ingredients into wet. Stir just until blended—don’t overmix, or you’ll make Tony cry.
5. Pour batter into the prepared pan. Sprinkle shredded coconut and pecans over the top.
6. Bake 35–40 minutes, until golden and a toothpick comes out clean. Should be springy, not soggy—you got me?
7. Cool in pan 10 minutes, then transfer to a wire rack. While still warm, sprinkle Sweet Ginger Finishing Salt evenly over the top. That’s the magic.
8. Slice and serve warm or at room temp. Fuggedaboutit, you’re a legend now.
9. Visit www.saltedperfection.com and leave a Five Star review of the product.
10. DUNZO!