Print Recipe

Tropical Pound Cake

Ingredients

Cake

  • 3/4 cup sweetened flaked coconut
  • 2 cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 3 eggs
  • 4 1/2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • Grated rind of 1 lemon
  • 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

Crunchy Topping

  • 1 cup dried plantain chips, crushed
  • 1 cup sweetened flaked coconut
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 cup chopped pecans

Instructions

  1. Heat oven to 325 degrees F.
  2. Place the coconut in a shallow pan and bake for 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, baking soda, sour cream, vanilla extract, rum extract, lemon rind and 1/4 cup reserved pineapple juice. Mix well.
  6. Blend in drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.)
  7. In a small bowl, blend all topping ingredients together.
  8. 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.
  9. Cool in pan on a wire rack.
  10. Remove from pan and slice.

Yield: 10 to 12 servings


Recipe Goldmine

Like Us on Facebook







Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.