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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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A yummy pound cake with a taste of the tropics. I hope you'll give this one a try rather than thinking just another pound cake. Ingredients:
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 |
1 cup dried banana pieces, crushed |
1 cup sweetened flaked coconut |
1 tablespoon sugar |
1 teaspoon cinnamon |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 325 degrees.
2. Place the coconut in a shallow pan and bake 5 to 10 minutes, stirring occasionally, or until golden.
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. Add eggs, one at a time, beating well after each addition.
5. By hand, blend in flour, soda, sour cream, vanilla, rum extract, lemon rind and 1/4 cup reserved pineapple juice.
6. Mix well.
7. Blend in toasted coconut, drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.)
8. To make topping: In a small bowl, blend all topping ingredients together.
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. Cool in pan on a wire rack.
11. Remove from pan and slice.
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