Rum-Soaked Coconut Plantain Cake with Mango Glaze

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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

2, sliced into 1/2-inch rounds ripe plantains
1/4 cup dark rum
1/2 cup coconut milk
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 cup brown sugar
1, peeled and diced mango
1/2 cup powdered sugar

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Instructions

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.
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.
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.