Tropical Coffee Cake

During my Dinogo Cruise, I was thrilled to stumble upon a coffee shop! My passion for coffee led me there as soon as we boarded. While most passengers rushed to enjoy the delightful tropical cocktails on deck to celebrate our departure from Cape Canaveral, I found myself drawn to the coffee instead.

Alongside Italian-style espressos, cappuccinos, and classic drip coffee, they offered intriguing mixed coffee drinks with a bit of flair. One particular beverage, named Caribbean Coffee, featured a splash of banana-flavored rum that transported me straight to the islands we were exploring. This inspired me to craft a recipe that combines these elements: a banana rum coffee cake topped with coconut crumble and a sweet rum drizzle — the Tropical Coffee Cake. It's a delightful fusion of banana bread and rum cake with a crunchy coffee cake topping. I hope you enjoy it as much as I do.

Tropical Coffee Cake Recipe

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup light brown sugar
• 1 cup granulated sugar
• 3/4 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 stick of softened butter (at room temperature)
• 1 stick of cold butter
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts
• 1/4 cup rum (plus an additional tablespoon for the glaze)
• 1/4 cup sour cream
• 1 ripe banana, mashed
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Directions

Preheat your oven to 350℉. Prepare a large loaf pan by spraying it with cooking spray and lining the bottom with parchment paper.

Begin by preparing the crumble topping. Cut the cold stick of butter into small pieces and place them in a mixing bowl. Add 1/2 cup of flour, 1 cup of brown sugar, 1/2 teaspoon of nutmeg, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Use a pastry cutter or fork to blend the mixture until it resembles a crumble. Incorporate the chopped walnuts and shredded coconut, then cover and refrigerate until you're ready to use it.

Next, combine the softened stick of butter with the granulated sugar in a stand mixer. Beat the mixture on low to medium speed for 2 to 3 minutes until it reaches a light, frosting-like consistency.

While the butter and sugar are mixing, sift together the remaining 2 cups of flour, baking powder, and an additional 1/2 teaspoon of salt in a separate bowl, then set it aside.

After that, incorporate the eggs and vanilla into the butter and sugar mixture in the mixer. Alternate adding the wet and dry ingredients, starting with a few spoonfuls of the sifted flour to thicken the butter. Then add the 1/4 cup of rum, followed by a few more spoonfuls of flour. Next, mix in the sour cream and continue with a few more spoonfuls of flour. Afterward, add the mashed banana, and finally, include the remaining flour.

Pour the cake batter into the prepared bread pan and evenly sprinkle the crumble topping over the surface. Ensure your pan is large enough to accommodate the rising batter, as this recipe is more cake-like than bread-like and may overflow if there is too much batter.

Bake the cake for 55 to 60 minutes, or until the crumble topping is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool for about an hour before gently removing it from the pan.

As the cake cools, prepare the glaze by combining the confectioner’s sugar, a tablespoon of milk, and a tablespoon of rum in a bowl. Stir the mixture until smooth and free of lumps, then drizzle it generously over the top of the cake.