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    Tropical Poundcake


    Source of Recipe


    Internet

    List of Ingredients




    3/4 cups sweetened flaked coconut
    2 cups sugar
    2 sticks butter, softened (1 cup)
    3 eggs
    4-1/2 cups 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 sugar
    1 teaspoon cinnamon
    1/2 cup chopped pecans

    Recipe



    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 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. Makes 10 to 12 servings.
    Per serving: 618 calories, 8 grams protein, 26 grams fat, 92 grams
    carbohydrates, 99 milligrams cholesterol, 412 milligrams sodium, 38 percent
    calories from fat.

 

 

 


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