2 min read

Caribbean Cabal Cake

Posted: 3 August 2021 by Stephanie Riddell

Caribbean Cabal Cake


  • 16 oz cups all-purpose flour, sifted
  • 2 oz corn starch
  • 2 oz cup powdered milk
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2.5oz unsweetened shredded coconut
  • 12.5 oz natural granulated sugar
  • 4 oz unsalted butter, softened
  • 6 oz cup unsweetened coconut milk, canned
  • 4 extra large eggs
  • ¼ pint Cabal No.1513
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 12 oz cups crushed pineapple, drained and juices

reserved for glaze (from 20 oz can)

  • 2 oz almond meal for dusting the pan
  • Non-stick cooking spray



Preheat the oven to 325°F. Spray a 12-cup bundt pan with non-stick cooking spray and dust with almond meal.

With an electric mixer, beat 1/2 cup of softened butter with 1 1/2 cups of granulated sugar. In a separate bowl mix all the dry ingredients together, including the shredded coconut. Then beat the dry mixture into butter mixture. It’ll be crumbly.

Whisk the coconut milk, eggs, rum, extracts, and drained crushed pineapple together, and add to the mixer. Beat until combined.

Pour the batter into the pan and bake for 55 minutes. Insert a toothpick into the centre of the cake, if it comes out clean the cake is done. If not, bake for 5-10 minutes longer, then test again.

While the cake is cooling, prepare the rum syrup. In a sauce pan combine all ingredients. On medium heat, bring the mixture to a simmer and cook for 8-10 minutes until it begins to thicken slightly. Remove from heat.

With a wooden skewer, poke holes throughout the cake and slowly pour the syrup over it, a quarter cup at a time, allowing it to absorb.

Cover the pan loosely with plastic wrap and let it sit at room temperature for 6-8 hours.

When ready to serve, gently slide a thin knife between the cake and the edges of the pan to loosen. Cover the cake with a cake plate and carefully flip. Once your cake has released, remove pan.

Mix the glaze ingredients starting with 1 1/2 cups of powdered sugar, 2 tablespoons of pineapple juice, and rum. Whisk and add more powdered sugar or juice to reach your desired consistency. It should be very thick, yet still be able to slowly drip down the sides of the cake.

Toast the coconut in a small dry skillet, over medium heat. Stir until the coconut is golden. Then sprinkle on top of the glaze.

Enjoy with a large cup of Unorthodox Roasters Wee Stoater coffee/ Perfect!

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