Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 4 servings.
Check off ingredients as you prep.
- 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)
Allergen check: Egg, Tree nuts recognized in these ingredients. Check package labels and substitutions.
Step by step
- Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment. Don’t get lazy—trust me.
- 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.
- In a separate bowl, combine coconut flour, cinnamon, nutmeg, sea salt, and baking soda.
- Fold dry ingredients into wet. Stir just until blended—don’t overmix, or you’ll make Tony cry.
- Pour batter into the prepared pan. Sprinkle shredded coconut and pecans over the top.
- Bake 35–40 minutes, until golden and a toothpick comes out clean. Should be springy, not soggy—you got me?
- 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.
- Slice and serve warm or at room temp. Fuggedaboutit, you’re a legend now.
- Visit www.saltedperfection.com and leave a Five Star review of the product.
- DUNZO!
One for the books?
Keep this dinner in your cooking history.
How did it turn out?
Sign in to share how this recipe turned out.
A little more about this recipe
Timing
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Yield & storage
Original yield
Storage
Store covered at room temp for 2 days, or refrigerate up to 5 days. Reheat slices gently for best flavor.
From Tony’s kitchen
Ay! We’re takin’ your taste buds on a vacation—Jersey style. This paleo-friendly cake mashes up ripe plantains, coconut, and a splash of rum, all finished with Sweet Ginger Finishing Salt for a punchy, island-inspired dessert. Soft, lush, and just a little wild—like me after three espressos. Confidence is the best ingredient, capisce?
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Egg, Tree nuts
- Ripe plantains
- eggs
- coconut flour
- coconut oil
- raw honey
- dark rum (or extra coconut milk for alcohol-free)
- coconut milk (full-fat)
- pure vanilla extract
- ground cinnamon
- ground nutmeg
- sea salt
- baking soda
- unsweetened shredded coconut
- pecans
- Sweet Ginger Finishing Salt (Salted Perfection)
Sweet Ginger blend: Sea salt, Ginger
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
