Soggy Dollar Bar

1 Soggy Dollar Bar, Jost Van Dyke, British Virgin Islands: Painkillers!Soggy Dollar Bar, British Virgin Islands, Painkiller Recipe

One of the popular drinks at Soggy Dollar Bar. I can tell you from experience that the proportions in this recipes are not so secret..Start with about 99% rum I think and break up the rest!

My Proportions are Rum: However much you want…

40% Coco Lopez

40% Orange Juice

20% Orange Juice

Grated Nutmeg.

And maybe a rum floater depending on the crowd you are serving! The above is Yacht Promenades version

2 Soggy Dollar Bar, Jost Van Dyke, British Virgin Islands: Painkillers!Painkillers on Yacht Promenade

Perhaps you would rather make a PAINKILLER CAKE? I think that sounds like a great idea! I have always meant to make this recipe, but I have not gotten their yet.

3 Soggy Dollar Bar, Jost Van Dyke, British Virgin Islands: Painkillers!Walter Magnums PainKiller Cake

Cake ingredients:

  • 1 package pineapple cake mix – the Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix or something similar works best.
  • 1 small package Jello Coconut Cream Instant Pudding Mix — yes, use it in addition to any pudding that might already be in the mix.  If you cannot get Coconut Cream, Vanilla is almost as good.
  • 4 eggs
  • 1 cup pineapple juice
  • 1 cup coconut flakes
  • 1 can (8 oz.) chunk pineapple in juice
  • 1/2 cup rum (Pusser’s preferred, but any dark rum will do).
  • 1/2 cup Coco Lopez (cream of coconut — not coconut milk!)

Glaze:

  • 1/2 cup butter (1  stick)
  • 1  cup sugar
  • 1 1/2 cup orange juice
  • 1/4 cup Coco Lopez
  • 1 cup rum (Pusser’s preferred, but any dark rum will do).
  • 1/2 cup Gran Marnier

Additional:

  • Fresh grated nutmeg

Method:

    1. Pour the cup of pineapple juice to a saucepan. Strain the juice from the can of chunk pineapple, adding the juice to the pan. Reduce the liquid over medium-high heat until you have 1/2 cup of liquid in the pan. This intensifies the pineapple flavor.

    2. Very lightly chop the pineapple chunks (about five quick pulses in a food processor).

    3. Thoroughly mix all of the cake ingredients and pour into a greased pan. A bundt or ring-type pan will cook quicker, but you can also use a loaf-type pan. If you use a loaf-type pan and only fill it about 1/3 full, you will have anough batter left over to make

    4. Bake at 350F (175C).  If you use a bundt or ring pan, the cake should be done in about 45 minutes.  A loaf pan will take about an hour. Be sure to leave lots of room in the oven above, as this cake rises a lot.   When the cake starts to turn nice and brown on top, check for doneness with a toothpick.  Poke a toothpick into the cake and pull it back out.  If it comes out clean, the cake is done.  Don’t overcook, as you want this cake to be very moist inside.

    5. About a half hour after putting the cake into the oven, make the glaze.  Bring the butter, sugar, orange juice, and Coco Lopez to a boil over medium heat.  Remove from heat and add the rum and Gran Marnier. Return to heat and reduce over high heat until the glaze reaches 240F (the soft-ball candy stage – see note below).

    6. Drizzle glaze over cake while cake is still warm. Drizzle from the center, allowing glaze to run to edges. Once top has been completely covered, let cake rest for a couple of minutes while glaze runs down sides.  Then slowly add more glaze to the very top. Don’t worry much about the glaze that runs off the side, of the cake as it will form a delicious soft candy as it cools.

    7. Grate a very light sprinkling fresh nutmeg over the glaze.

    8. Lightly sprinkle coconut flakes over top of cake.

Note on the glaze:   Cooking a sugar-based glaze is very easy, but requires a little bit of care. If you don’t cook it long enough, it will not set.  If you cook it too long, you wind up with hard candy. This glaze should be cooked until it is about 240F (the “soft ball” candy stage).  Be patient — this may take 15 to 20 minutes or more over high heat. (A thermometer really helps here.) The liquid in the pan will remain at around 210 degrees for a long time while the water boils off. Once it passes this stage, though, the temperature will rise quickly.  Do NOT let the temperature exceed 245F! This picture shows the glaze just as it has reached 240F.

* WARNING*If you drink enough of the Painkillers first, you won’t care what you put in the cake though and just may eat the ingredients you bought raw.