My MOM Comes To The Kitchen! Making a Spice Island Grenada MEGA Cake | How To Cake It

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: canned fruits

Fresh fruits can be lighter and more nutritious.

rum

🥗Healthier: vanilla extract

💰Cheaper: apple juice

Vanilla extract adds flavor without alcohol.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides a natural sweetness.

Cut off the top and bottom of the pineapple and slice it thinly.

Lay the pineapple slices onto a baking tray on a silicone mat and press some into a muffin tin.

Bake the pineapple slices at a low temperature for about an hour.

Mix dried shredded coconut and condensed milk together.

Line a tray with parchment and press the coconut mixture into it.

Chill the coconut patties in the fridge to firm up.

Coat the chilled coconut patties in dark chocolate.

Bake three 7-inch round banana cakes and level them.

Prepare simple syrup with sugar and water and apply it lightly to the cakes.

Brush rum onto the layers of the cake.

Make vanilla buttercream and add vanilla bean seeds to it.

Make spice island buttercream by adding fresh grated nutmeg, ground cinnamon, and rum to the vanilla buttercream.

Assemble the cake starting with a banana layer, spreading chocolate buttercream on top.

Add a coconut patty, then vanilla bean buttercream, and repeat with another coconut patty.

Crumb coat the cake with spice island buttercream and chill it.

Ice the cake with more spice island buttercream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens