8tablespoonsbutter1 stick or ½ cup, at room temperature
For the filling
1cupmilk
1 ¼cupsugar
4eggs
1 ½cupdesiccated coconut
6tablespoonsspiced rum
For the topping
4large bananas
5tablespoonslemon juice
8oz.dark chocolatechopped
1cupheavy cream
1heaping tablespoon coconut oil or butter
2tablespoonsspiced rum
For the almond brittle garnish (optional)
2tablespoonssugar
¼cupfinely chopped almonds
¼teaspoonbutter
Instructions
For the crust
In a large mixing bowl, knead together the flour, sugar, egg, salt, and butter until soft dough forms. It should not be sticky. Add more flour if necessary.
With a rolling pin, roll the dough out directly on the bottom of a 10-inch springform (enter this giveaway for a chance to win one plus more baking supplies - ends 1/31/18) or press down with your hands. Put back the springform side and secure the latch.
Cool in a freezer for 10-15 minutes or in a refrigerator for 30 minutes.
Meanwhile, preheat the oven to 350 degrees Fahrenheit.
Place the springform on a cookie sheet to catch any grease and bake the crust for 15 minutes. Cool on wire rack.
For the filling
In a non-stick pan, mix together the milk, sugar, eggs, and coconut. Simmer over medium-low heat, stirring constantly, until the mixture thickens to polenta or grits-like consistency.
Remove from the heat and stir in rum. Let the filling cool, and then pour evenly over the crust.
For the topping
Slice bananas and sprinkle with lemon juice. Layer the banana slices over the filling. Some overlapping is ok.
In a small saucepan, heat together the heavy cream and coconut oil. Remove from heat and add chocolate pieces. Let it sit about 5 minutes then whisk until all chocolate has melted. Mix in rum. Let cool until it slightly thickens to ganache-like consistency (otherwise the chocolate is going to run down the sides of the cake).
Pour the chocolate over bananas and refrigerate the cake for at least three hours.
Garnish with whipped cream and almond brittle if desired.
For the almond brittle garnish (optional)
In a small non-stick skillet, heat the sugar until caramelized. Mix in the butter and almonds.
Spread on lightly greased aluminum foil to cool. Use leftover brittle to top smoothie bowls, ice creams, or parfaits.
Notes
~ Free Tip ~
Use coconut or almond milk for extra added flavor.
For the alcohol-free cake, replace the rum with milk in the filling and with heavy cream in the chocolate topping.