Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

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.

Ingredients Nutrition

Directions

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

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