TROPICAL POUND CAKE
Provided by Food Network
Categories dessert
Time 5h15m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F.
- Spray a 10-cup tube pan with floured cooking spray and set aside (make sure the pan is coated well).
- Cream together the butter and cream cheese on low speed until mixed well. Slowly add the sugar. Beat until the mixture is light and fluffy at medium-high speed for 5 minutes. Add eggs, 1 at a time, beating on low speed. (Mix from 15 to 30 seconds.) Slowly add flour. Once the flour is mixed in add the extracts. Beat the mixture on medium-low speed for about 30 seconds. Stop and scrape down the sides, beat another 30 seconds. TIP: do not overbeat, cake will be dry.
- Pour batter into the tube pan and distribute evenly. Bake for 1 hour 30 minutes. Test for doneness. Remove from over and let the cake cool in the pan for 15 minutes. After 15 minutes turn the cake out on a serving dish. Put the dish on a wire rack to complete cooling. One cake is cool, frost.
- Icing: Take the strained crushed pineapple, put in a small bowl, and with the back of a large spoon, press out as much juice as possible. Set aside.
- Cream together the cream cheese and butter. Add the crushed pineapple and extracts. Beat about a minute. Slowly add the confectioners' sugar, 1 cup at a time, until you reach the desired spreading consistency. You will most likely use the entire box. Beat until light and fluffy. Frost the pound cake on all sides, top and middle. Carefully press the coconut on the sides, and sprinkle on the top. Hint, put the cake dish on waxed paper so that the coconut that falls off can be easily collected.
TROPICAL POUND CAKE
Make and share this Tropical Pound Cake recipe from Food.com.
Provided by MustangMom
Categories Dessert
Time 1h25m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 325.
- Grease a 12-cup Bundt pan. Lightly dust with flour.
- Whisk together flour, baking soda, and salt in a medium bowl until mixed well.
- Beat together butter and sugar in a second bowl until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time, beating well after each addition.
- Mix together sour cream (or yogurt), pineapple, and lime rind in a small bowl.
- On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the sour cream (yogurt) mixture, starting and ending with the flour mixture.
- Add coconut and vanilla extracts.
- Beat on medium speed for 3 minutes.
- Pour batter into prepared pan.
- Bake in 325-degree oven for 60 minutes or until wooden pick inserted in the center comes out clean.
- Transfer pan to wire rack and cool for 20 minutes.
- Remove from pan and let cool completely.
- Glaze:.
- Whisk together lime juice and confectioner's sugar in small bowl until good drizzling consistency.
- Drizzle over cake and garnish with desired toppings.
Nutrition Facts : Calories 450.7, Fat 21.4, SaturatedFat 12.9, Cholesterol 119.9, Sodium 186, Carbohydrate 60.1, Fiber 0.8, Sugar 39.2, Protein 5.6
TROPICAL POUND CAKE
We all have busy schedules beyond the "kitchen". Therefore, I search for shortcuts in recipes without giving up flavor and quality of food. This cake is designed to save a few steps, and the cake is a hit to all that I have had the pleasure of serving.
Provided by Sena Wilson
Categories Other Desserts
Time 50m
Number Of Ingredients 8
Steps:
- 1. Spray a bundt cake pan with oil; dust it with flour or powdered sugar.
- 2. With a mixer, cream together the tub of pineapple cream cheese and the eggs until smooth. Add to the creamed mixture the cake mix, creme of coconut, oil, and sugar. Mix for 1 minute and scrap down sides of bowl. Then continue to mix 2 minutes on medium speed. Add your extracts. Pour into the bundt pan.
- 3. Bake at 350 degrees for 35 - 40 minutes, or until cake springs back when pressed with finger. Cool on rack 20 minutes. Then remove from pan. Make glaze and pour over cake.
- 4. Simple glaze: 1 to 1 1/2 cups powdered sugar, 1 tablespoon melted butter, 1 tablespoon creme of coconut, 1/2 teaspoon of vanilla or pineapple extract. Mix until the consistency is to your preference - adding more sugar for thickness, or liquid (creme of coconut) to thin.
TROPICAL POUND CAKE
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.
Provided by Sassy in da South
Categories Dessert
Time 2h20m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 755, Fat 32.7, SaturatedFat 19.2, Cholesterol 117.3, Sodium 578.2, Carbohydrate 109.1, Fiber 4.2, Sugar 62, Protein 9.7
TROPICAL POUND CAKE
Pomegranate seeds add a nice touch to the tropical fruit topping. To minimize the mess of seeding a pomegranate, follow these simple instructions. First, cut off the crown and score the fruit into quarters. Soak the fruit in a large bowl of cold water for 5 minutes. Holding the fruit underwater, break the scored sections apart with your fingers. Then separate the seed clusters from the skin and membranes. Discard the skin and the membranes; dry the seeds on paper towels.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter; lightly brush over one side of each cake slice. Place buttered side up in a foil-lined 15x10x1-in. pan. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. , In a large skillet, melt remaining butter; add fruit. Cook and stir over medium heat for 5 minutes or until heated through. Stir in honey; cook for 2 minutes. , Place two cake slices on each of six dessert plates. Top each with 1/2 cup fruit mixture; sprinkle with coconut. Garnish with pomegranate seeds if desired.
Nutrition Facts : Calories 433 calories, Fat 18g fat (11g saturated fat), Cholesterol 93mg cholesterol, Sodium 280mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 3g fiber), Protein 4g protein.
TROPICAL CAKE
The lemon-lime soda and pineapple give this cake a refreshing taste.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.
Nutrition Facts : Calories 369 calories, Fat 17g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 383mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
TROPICAL POUND CAKE
Make and share this Tropical Pound Cake recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Spray loaf pan with cooking spray and preheat oven to 350°F.
- Combine cake mix, milk, bananas and eggs and mix well.
- Stir in coconut and pour into pan.
- Bake for 55-60 minutes or until toothpick inserted in center comes out clean.
- NOTE: Very pretty topped with sliced kiwifruit, vanilla ice cream and pineapple or apricot preserves or orange marmalade.
Nutrition Facts : Calories 43.5, Fat 2.2, SaturatedFat 1.4, Cholesterol 36.7, Sodium 24.7, Carbohydrate 4.6, Fiber 0.4, Sugar 2.8, Protein 1.6
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