3/4 cups sweetened flaked coconut
2 cups sugar
2 sticks butter, softened (1 cup)
4-1/2 cups flour
1 tablespoon baking soda
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon rum extract
Grated rind of 1 lemon
1 (16-ounce) can pineapple chunks in juice,
drained reserving 1/4 cup juice
1/2 cup mashed ripe bananas
1/2 cup pitted dates, chopped
1 cup dried plantain chips, crushed
1 cup sweetened flaked coconut
1 tablespoon sugar
1 teaspoon cinnamon
1/2 cup chopped pecans
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 drained pineapple, mashed bananas and dates. (The
mixture will be fairly thick.)
To make topping: In a small bowl, blend all topping
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.
Makes 10 to 12 servings.
Per serving: 618 calories, 8 grams protein, 26 grams fat, 92
grams carbohydrates, 99 milligrams cholesterol, 412 milligrams sodium, 38
percent calories from fat.