This Week…A Tropical Pound Cake
In Florida, one of my favorite cakes to make was a South Florida Tropical Poundcake. It was perfect any time of the year, but even better in the summer.
It requires mixing and measuring ingredients, and mashing bananas and pitting dates. Since Nina Hollander has introduced me to the wide use of boxed cake mixes, I went looking for a hack of sorts for a tropical pound cake.
If you’d like the original recipe I used, contact me, and I’ll send it to you.
So here’s what I came up with!!
Tropical Pound Cake
1 box (16 oz) butter, yellow, or pineapple cake mix
1 package (8 oz) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 large eggs (room temperature)
1/2 cup canned cream of coconut (like Coco Lopez)
1 can (8 oz) crushed pineapple, undrained
1 tsp coconut extract
1/2 cup sweetened shredded coconut
Quick Baking Directions
- Prep the pan: Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan.
- Cream the fats: In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the cake mix.
- Add the wet ingredients: Add the eggs one at a time, beating well after each. Mix in the cream of coconut, crushed pineapple (with juice), and coconut extract until the batter is fully combined and smooth. Fold in the shredded coconut.
- Bake: Pour the batter evenly into your prepared pan. Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Glaze:
1 cup powdered sugar
1-2 Tbls milk
¼ tsp vanilla (optional)
Stir until smooth. Make more if you wish!!!
Enjoy!
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