1 (16 ounce) can pineapple chunks in juice, drained, reserve
1/4 cup juice
1 1/4 cups mashed ripe bananas
1/2 cup pitted dates, chopped
1 cup plantain chips, crushed
1 cup sweetened
1 tablespoon sugar
1 teaspoon cinnamon
1/2 cup chopped pecans
Preheat oven to 325 degrees F.
Place the coconut in a shallow pan and bake 5 to 10 minutes, stirring occasionally,
or until golden.
In a large non-reactive bowl, with an electric mixer on medium-high speed, cream
sugar and butter about 1 minute or until well blended.
Add eggs, one at a time,
beating well after each addition.
By hand, blend in flour, soda, sour cream, vanilla,
rum extract, lemon rind and 1/4 cup reserved pineapple juice. Mix well.
drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.)
To make topping: In a small bowl, blend all topping ingredients together.
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 wooden pick
inserted in the center comes out clean.