1 (16 ounce) can pineapple chunks in juice, drained, reserving 1/4 cup juice
1/2 cup mashed ripe bananas
1/2 cup pitted dates, chopped
1 cup dried plantain chips, crushed
1 cup sweetened flaked coconut
1 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 cup chopped pecans
Heat oven to 325 degrees F.
Place the coconut in a shallow pan and bake for 5 to 10 minutes, stirring occasionally,
or until golden.
In a large nonreactive 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, baking soda, sour cream, vanilla extract, rum extract,
lemon rind and 1/4 cup reserved pineapple juice. Mix well.
Blend in drained pineapple,
mashed bananas and dates. (The mixture will be fairly thick.)
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