STREAMING NOW: Simply Nigella
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
2hrs 20mins
SERVES:
10-12
UNITS:
US

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: