Ingredients
Units
Scale
For the Cake
- 1 tbsp. unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 pinch salt
- 1/2 tsp. baking soda
- 1/2 cup sour cream
- 1/2 cup of diced pineapple (cooked with a
- dash of cinnamon, brown sugar and butter)
- 2 tbsp. coconut flakes (toasted)
For the Dark Rum Sauce
- 1 tbsp. unsalted butter
- 1 tbsp. granulated sugar
- 1tsp. brown sugar
- Dash of cinnamon
- 2 tbsp. corn syrup
- 2 tbsp. dark rum
- 1/2 cup heavy whipping cream
- Macadamia Nut Ice Cream (Chef Joey recommends Maui’s Roselani Ice Cream)
Instructions
For the Cake
- Using a mixer – cream butter and sugar together
- Mix dry ingredients in a separate bowl
- Add egg into wet mixture then add in dry
- ingredients, mix at low speed
- Fold in sour cream to the mix and reserve
- Place sliced pineapple in a 4 oz. Non-stick loaf pan
- and spread soft butter inside
- Pour batter into about half of the pan and tap the side
- of the pan to make the batter even
- Bake for at least 20 minutes in pre heated oven at 300 degrees
For the Dark Rum Sauce
- In a pot – place butter, sugar, corn syrup, cinnamon and bring to a boil
- Add rum – flame to burn off alcohol
- Slowly whisk in cream, keep warm and reserve
Assembly
- Place upside down cake in the center of the place and glaze with the sauce over the top.
- Place Macadamia Nut Ice Cream on the cake and sprinkle with toasted coconut flakes.
