The recipe involved making:
Brown Sugar Cake
(3 3/4 cups plain flour; 1 3/4 teaspoons baking powder; 1/2 tsp salt; 2 1/4 cups packed brown sugar; 225g softened unsalted butter; 1 3/4 cups buttermilk; 5 eggs and 2 tsp vanilla extract)
- Preheat the oven to 180 C and butter and line three 8 inch cake tins with baking paper
- Sift together the flour, baking powder and salt in a large bowl
- Mix in the brown sugar and the butter and 1 1/2 cups of the buttermilk with the speed on low (be careful if you are using a stand mixer like I did, there was a wave like min explosion out of the bowl at this point because the buttermilk didn't immediately mix in! Add it gradually.)
- Beat until light and fluffy (on a medium mixer speed)
- Whisk the eggs with the remaining buttermilk and add to the batter in 3 additions, beating only well enough to incorporate between additions
- Divide amongst the pans and bakie for 25 to 28 minutes
- Let the cakes cool in the pans for 10 minutes and then turn out and cool on a wire rack
Ingredients(1 can crushed pineapple juice with no added sugar; 1/4 cup lime juice; 1 cup sugar; 1 tsp coconut essence)
- Combine the pineapple, lime juice and sugar in a saucepan and warm over medium-low heat until the sugar has dissolved, about 2-3 minutes.
- Raise the heat to medium and simmer, stirring occasionally, until the juices have almost evaporated and it has a jam like consistency
- Remove from heat, add the coconut essence and cool.
Splash each layer of cake with rum (unless you are serving to a pregnant person!) and then spread with the pineapple mixture.
Cover with Seven Minute Frosting (I used coconut essence instead of vanilla) and top with coconut. Pretty!