Tropical Pound Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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