Servings: 9 to 12
Here’s a dessert designed to beat the winter blues. Take one bite of this rum-spiked pineapple-mango cake, and you can practically hear steel drums playing an island tune.
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This was exactly as delicious as the recipe sounds. Using rum is essential. All the flavors--pineapple, mango, coconut, vanilla, butter, rum--shone through, and it was the perfect ending for a dinner with friends in Hawaii. Before we ate, my guests kept commenting how beautiful it was, and once I served it, there was little talking at all--every bite was eaten.
This is a pretty and tasty cake that I made for a small party. My guests devoured it, but it was not quite as special as I was expecting. The flavor of rum is a bit too strong. I couldn't taste either the coconut or the lime in the cake. Next time I would use less rum in the batter and I'll double it for a bigger cake.
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