Rum-Soaked Coconut Plantain Cake with Mango Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist, spiced cake infused with dark rum and toasted coconut, topped with a sweet-tart mango glaze for a tropical dessert experience. This caribbean-inspired desserts ready in about 65 minutes layers ripe plantains, dark rum, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 8 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Arrange plantain slices in a greased 8x8-inch baking dish; pour rum over them and let sit for 10 minutes to soak. Top with coconut milk and 1/4 cup of the diced mango.
  2. Step 2: Whisk flour, baking powder, and brown sugar in a bowl. Add remaining 1/4 cup diced mango and mix until combined. Pour over plantains and smooth the top.
  3. Step 3: Bake at 350°F (175°C) for 40 minutes until the cake is golden and a toothpick inserted comes out clean. Cool completely, then whisk powdered sugar with 2 tbsp water to make a glaze; drizzle over cake and top with extra mango pieces.

Frequently asked questions

How long does Rum-Soaked Coconut Plantain Cake with Mango Glaze take to make?

Total time is about 65 minutes (25 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Rum-Soaked Coconut Plantain Cake with Mango Glaze?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Rum-Soaked Coconut Plantain Cake with Mango Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rum-Soaked Coconut Plantain Cake with Mango Glaze for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rum-Soaked Coconut Plantain Cake with Mango Glaze?

Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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