Recipe by NorthwestGal
This is a divine recipe that I found on the Shugary Sweets website. It makes an impressive presentation, so it's great for an occasional treat or for a special occasion.
Top Review by twissis
Made for your Football Pool win & this is w/o doubt 1 of the best pound cakes I have ever made or tasted, so I hope you will forgive the non-recipe pers pref chgs I made on the way to my rating. What I wanted was a pound cake smaller in stature, but rich & moist enough that a glaze (or frosting) would be overkill. All that said, I made 60% of the recipe based entirely on the fact that required 3 eggs & I left the amts of baking powder, baking soda & salt the same. To allow for the coconut flavor (which was in the glaze only), I added it to the cake batter. I set my timer for 70 min & toothpick tested it until done, but forgot to note the time. I lightly dusted the surface w/powd sugar & served it w/grapes & fresh mint from our balcony garden. This was a HUGE hit w/us NWG! Congrats on your FP win & thx for sharing this great recipe w/us. :-)
- 1 cup butter, softened
- 3 cups granulated sugar
- 2 teaspoons rum flavoring
- 5 eggs
- 3 cups flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon kosher salt
- 3⁄4 cup sour cream
- 1 cup crushed pineapple, drained
- 2 tablespoons milk
- 2 cups powdered sugar
- 1 tablespoon rum flavoring
- 1 cup sweetened coconut (toasted)
Directions See How It's Made
- To toast the coconut, preheat oven to 225°F Place coconut on a baking sheet, and place in a 225° oven. Bake for 20-30 minutes, turning every ten minutes until golden brown. Set aside.
- Increase oven temperature to 325°F.
- In a large mixing bowl, beat butter until creamy. Add sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
- In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixture to the large mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.
- Pour batter into a well greased and floured bundt pan. Bake at 325° for 85-90 minutes. (NOTE: This makes a very tall cake that will puff up above the top of your pan. It’s okay.).
- Remove bundt pan from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
- For the glaze, whisk the milk, powdered sugar and rum flavoring until smooth. Drizzle on cooled cake and immediately sprinkle toasted coconut on top of the glaze.