Fresh Pineapple, Banana, and Pistachio Cake with Rum Icing

Susan from Food Blogga

Makes 2 (9-inch) round cakes; serves 16-20


Cake:
2 2/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 sticks (12 T) unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
3 tablespoons honey
2 teaspoons pure vanilla extract
1/2 cup canned unsweetened coconut milk
2 very ripe bananas, mashed (about 1 cup)
1 cup chopped fresh pineapple
1/2 cup golden raisins (or chopped dates)
1 cup sweetened shredded coconut, toasted
3/4 cup coarsely chopped pistachios

Icing and Garnish:
2 cups confectioners' sugar
2 teaspoons rum extract
several drops of milk
1/2 cup shredded, sweetened coconut, toasted, divided
2 tablespoons coarsely chopped pistachios, divided

Position a rack in the center of the oven and preheat to 350 degrees F. Coat two 9 X 2-inch round cake pans, or five (6 X 2 3/4-inch ) mini-loaf pans with cooking spray.

To toast the coconut, place in a dry skillet over medium heat, and gently stir until aromatic and golden brown, about 2 minutes. Keep your eye on it since it burns quite quickly! Remove from heat and set aside.

In a medium size bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and ground ginger together.

In a large bowl, beat the butter until creamy. Add the sugars and beat at medium speed for a couple of minutes. Add eggs and beat well. Add the honey, vanilla, and coconut milk, and beat until batter is silky. Lower the speed, add the bananas, and beat briefly.

Add the dry ingredients to the liquid ingredients, and mix until just incorporated. Using a rubber spatula, gently stir in the pineapple, raisins, coconut and pistachios. Divide the batter evenly between the pans.

Bake for 40-45 minutes, or until the cakes are a deep golden brown. You'll know they're done when a toothpick or cake tester inserted in the middle comes out clean. Transfer the cakes to a rack and let cool for 10 minutes before removing from pans.

Meanwhile, make the icing in a small bowl by whisking together 1 cup confectioners' sugar and 1 teaspoon rum extract. Add a few droplets of milk and continue whisking until the icing is smooth and thin yet clings to the back of a spoon. Taste it; add more rum extract, if desired. When it's ready, pour it through a fine-mesh sieve to remove any tiny clumps of confectioners' sugar (thanks, Mom!).

Invert cakes onto a rack, then turn right side up. Using a spoon, drizzle the icing over the top of the cakes, and spread it with a thin, metal spatula. Sprinkle each cake with 1/4 cup of toasted coconut, and 1 tablespoon chopped pistachios. Allow to set for at least 15 minutes before slicing.