TROPICAL POUND CAKE
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.
Provided by Sassy in da South
Categories Dessert
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees.
- Place the coconut in a shallow pan and bake 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, soda, sour cream, vanilla, rum extract, lemon rind and 1/4 cup reserved pineapple juice.
- Mix well.
- Blend in toasted coconut, 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 toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack.
- Remove from pan and slice.
Nutrition Facts : Calories 755, Fat 32.7, SaturatedFat 19.2, Cholesterol 117.3, Sodium 578.2, Carbohydrate 109.1, Fiber 4.2, Sugar 62, Protein 9.7
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