Tropical Pound Cake

20 ingredients
11 steps

Ingredients

  • Tropical Poundcake
  • 3/4 cup sweetened flaked coconut
  • 2 cups sugar
  • 1 cup butter, softened (1 cup)
  • 3 eggs
  • 4 1/2 cups flour
  • 1 tablespoon baking soda
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1 grated lemon, rind of
  • 1 (16 ounce) can pineapple chunks in juice, drained (reserving 1/4 cup juice)
  • 1/2 cup mashed ripe banana
  • 1/2 cup pitted dates, chopped
  • Crunchy Topping
  • 1 cup dried banana pieces, crushed
  • 1 cup sweetened flaked coconut
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1/2 cup chopped pecans

Directions

  1. 1
    Preheat oven to 325 degrees.
  2. 2
    Place the coconut in a shallow pan and bake 5 to 10 minutes, stirring occasionally, or until golden.
  3. 3
    In a large nonreactive bowl, with an electric mixer on medium-high speed, cream sugar and butter about 1 minute or until well blended.
  4. 4
    Add eggs, one at a time, beating well after each addition.
  5. 5
    By hand, blend in flour, soda, sour cream, vanilla, rum extract, lemon rind and 1/4 cup reserved pineapple juice.
  6. 6
    Mix well.
  7. 7
    Blend in toasted coconut, drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.)
  8. 8
    To make topping: In a small bowl, blend all topping ingredients together.
  9. 9
    Spoon cake batter into a lightly greased and floured 8-inch Bundt pan; sprinkle topping mixture over batter and bake 1 hour and 50 minutes or until a toothpick inserted in the center comes out clean.
  10. 10
    Cool in pan on a wire rack.
  11. 11
    Remove from pan and slice.

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