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Caribbean Pound Cake




Source of Recipe


Internet


List of Ingredients




1 (7-ounce) package flaked sweetened coconut
2 cups sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
2 very ripe bananas –- mashed
1/3 cup canola oil
1 ½ cups sugar
3 eggs
2 teaspoons grated orange rind
1 teaspoon vanilla
½ cup sour cream

Glaze
2 to 3 tablespoons fresh orange juice
1 ½ cup powdered sugar


Recipe



Grease and flour a 10-cup bundt pan. Set aside. Preheat oven to 325 degrees. Place coconut in food processor and chop fine. Combine dry ingredients and set aside. In mixing bowl combine oil and bananas. Blend until smooth. Add sugar, eggs, orange rind and vanilla. Mix well. Add flour and sour cream alternately with flour the last addition. Fold in coconut. Pour batter in greased and floured cake pans. Bake for 45 to 55 minutes until tester comes out clean. Let rest in pan for 20 minutes. Invert onto a cake plate. Place plate on cooling rack until completely cooled. (cooling cake on plate while on cooling rack prevents a sticky bottom on cake.)

Glaze: Frost with a combination of powdered sugar and orange juice. Sprinkle with toasted coconut – if desired.

12 servings