Toasted Pound Cake with Pineapple and Coconut Rum Caramel

Yield

8 servings

Prep Time / Cook Time

/

Activity Guide

Car Camping

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 3/4 cup coconut milk
  • 2 tablespoons unrefined coconut oil
  • a big pinch of salt
  • 2 tablespoons rum
  • 1 pineapple, peeled and chopped
  • 1 store bought pound cake

Tools

  • Can opener
  • Cutting board
  • Knife
  • Whisk
  • Camp toaster or grill
  • Heavy bottomed medium pot

Method

  1. First, make the caramel. Have all your ingredients within reach and ready to go. Heat the sugar and water over moderately high heat, shaking the pot occasionally to keep the sugar from burning. Eventually the sugar will melt completely and turn a deep amber color. Once that happens, remove the pan from the heat and add the coconut milk and coconut oil (be warned that the mixture will bubble up quite a bit at this point). Whisk vigorously until the sauce is smooth. If the sugar seizes up, return the pan to low heat and cook, whisking constantly, until it melts again.
  2. Once the sauce is smooth, add a big pinch of salt and the rum. Whisk again to combine.
  3. Add the chopped pineapple to the hot caramel and stir until it is coated in the sauce.
  4. Toast the pound cake slices on a camp toaster set over your camp stove. Serve with the pineapple and caramel sauce.