Tropical Pound Cake

• 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

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.

coconut, sugar, butter, eggs, flour, baking soda, sour cream, vanilla, rum, lemon, pineapple, mashed ripe banana, dates, crunchy topping, banana, coconut, sugar, cinnamon, pecans

Taken from www.food.com/recipe/tropical-pound-cake-282773 (may not work)