Tropical Pound Cake

Name: Tropical Pound Cake
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 10-12 serving(s)
Ingredients: 3/4 cup sweetened flaked coconut; 2 cups sugar; 1 cup 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; 1 grated lemon, rind of; 1 (16 ounce) can pineapple chunks in juice, drained (reserving 1/4 cup juice); 1/2 cup mashed ripe banana; 1/2 cup pitted dates, chopped; 1 cup dried banana pieces, crushed; 1 cup sweetened flaked coconut; 1 tablespoon sugar; 1 teaspoon cinnamon; 1/2 cup chopped pecans

Submitted by Sassy in da South

"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."

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Ready In:: 2hrs 20mins
Ingredients:: 18
Serves:: 10-12

ingredients

Tropical Poundcake
³⁄₄ cup sweetened flaked coconut
2 cups sugar
1 cup 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
1 grated lemon, rind of
1 (16 ounce) can pineapple chunks in juice, drained (reserving 1/4 cup juice)
¹⁄₂ cup mashed ripe banana
¹⁄₂ cup pitted dates, chopped
Crunchy Topping
1 cup dried banana pieces, crushed
1 cup sweetened flaked coconut
1 tablespoon sugar
1 teaspoon cinnamon
¹⁄₂ cup chopped pecans

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.