LEMON TROPICAL POUND CAKE
Get the last laugh on folks who laugh at fruitcake. Made with dried fruit, pecans and lemony gelatin, this pound cake is going to change some minds!
Provided by My Food and Family
Categories Dairy
Time 1h50m
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour, baking powder and dry gelatin mix, mixing on low speed until well blended. Stir in 1 cup of the dried fruit and 1/2 cup of the pecans. Pour into greased parchment paper-lined 9-inch square baking pan.
- Bake 1 hour or until toothpick inserted in center comes out clean and cake is golden brown. Cool 5 min. Invert cake onto wire rack; remove pan. Cool completely.
- Mix powdered sugar and lemon juice; spread over top and sides of cake. Top cake with remaining 1/2 cup dried fruit and 1/2 cup pecans.
Nutrition Facts : Calories 530, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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 WHITE CHOCOLATE POUND CAKE
Pineapple and coconut add tropical taste to this moist, luscious pound cake made with sour cream and white chocolate.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield Makes 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan.
- Mix flour, baking powder and salt; set aside. Mix sour cream and pineapple; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture, beating until well blended after each addition. Add coconut; mix well. Pour into prepared pan.
- Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or metal spatula. Invert cake onto rack; gently remove cake. Cool completely on wire rack. Sprinkle with powdered sugar.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 90 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
TROPICAL BEACH BUM CAKE
Provided by Food Network
Categories dessert
Time 2h35m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Prepare both boxes of vanilla pudding according to the package directions, using an electric mixer. Blend the cream cheese into the pudding, mixing thoroughly to remove any lumps. Fold the whipped cream into the cream cheese-pudding mixture.
- Spread a third of the graham cracker crumbs into an even layer in a low-sided clear bowl. Pour half of the pudding over the crumbs and spread until it reaches the sides of the bowl using an offset spatula. Repeat this process once, setting the remaining third of the graham cracker crumbs aside. Cover with plastic wrap pressed directly against the surface of the pudding and chill in the refrigerator for at least 2 hours.
- Remove and discard the plastic wrap. Following the edge of the bowl, create a 1 1/2-inch border of blue sparkle gel around the edge of of the pudding. Use a small offset spatula to gently spread the blue sparkle gel, creating the look and texture of ocean waves. Cover the remaining exposed pudding by piling the reserved graham cracker crumbs on top, mounding in the center, to resemble an island in the ocean.
- Cut the sour candy belts into small rectangles to resemble beach towels and place them around the cake with the bear crackers on top of each one. Place a few bear crackers inside peach candy rings (to look like inner tubes) and place them in the blue sparkle gel so that they appear to be bobbing in the water.
- To make the palm trees: Insert a mint stem into each wafer cookie, pushing down until the leaves meet the top of the cookie. Gently press into the center of the graham cracker crumb island.
- To make the candy crab: Use scissors to snip a small triangle out of the rounded side of a cherry slice, positioning it close to the flat side, to look like a claw. Snip a small notch out of the opposite side along the curve, to fashion the arm that the claw is attached to. Repeat this process with a second cherry slice. Insert a toothpick lengthwise into each arm and set aside. Prepare the crab body by holding the rounded sides of 2 cherry slices together back to back. Secure together using 2 toothpicks, being sure to push the toothpicks deep enough so they are only exposed on top. To make the eyes, use a dab of blue sparkle gel to attach an eyeball to the bottom of each gumdrop. Secure the gumdrops on the toothpicks sticking out of the crab body. Push the claw toothpicks into the sides of the crab body. Bury the bottom half of the crab body in the graham cracker crumb sand.
- Sprinkle the island with sanding sugars where the ocean meets the graham cracker crumbs. Refrigerate until ready to serve.
TROPICAL POUND CAKE
This cake is buttery, rich, and dense just like a pound cake should be. But, it's so much better. It mimics the flavors of a pina colada with the sweetness of pineapple and coconut. When the cake bakes, a slight crust forms that holds in a buttery, soft cake. Drizzling the warm cake with sweetened coconut milk is the perfect...
Provided by susan white
Categories Cakes
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350. Generously grease and flour a Bundt pan (I actually use a spray with the flour included).
- 2. Combine the sugar and butter until creamy and smooth. Add the baking powder, baking soda, and the two extracts.
- 3. Add the eggs one at a time and mix thoroughly with each addition.
- 4. Then add the softened pina colada mix and mix thoroughly.
- 5. Add about half of the flour and scrape the sides to make sure it is thoroughly blended.
- 6. Add the rest of the flour and blend well.
- 7. Pour the batter into the prepared pan.
- 8. Bake for an hour. Check to make sure it is done and remove from oven.
- 9. Let cool for 10 minutes. Turn onto a cake plate and let rest for another ten minutes.
- 10. Slowly drizzle the sweetened coconut milk over the top of the cake till it runs down the sides.
- 11. TRY to wait till totally cool to have a slice ...
GRILLED COCONUT POUNDCAKE SUNDAES WITH TROPICAL FRUIT
Be sure to clean the grill rack thoroughly with a metal brush to remove any bits of grilled food that might impart an off flavor to the cake. Reheat the cake on a baking sheet in a 350°F oven before serving.
Categories Dessert Backyard BBQ Coconut Mango Pineapple Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Bring brown sugar, lemon juice, water, and ginger to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl and cool to room temperature, about 15 minutes.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
- While grill heats, cut core from pineapple and discard. Cut each piece of pineapple lengthwise into 8 wedges, then halve each wedge diagonally (use caution; peeled pineapple is slippery).
- Grill pound cake, covered only if using a gas grill, on lightly oiled grill rack, turning over once with a metal spatula, until grill marks appear, about 1 1/2 minutes total.
- Divide coconut pound cake among 8 shallow bowls, then top each slice with a generous scoop of ice cream and some pineapple and mango. Drizzle each serving with 1 1/2 tablespoons lemon ginger syrup.
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.
PINEAPPLE COCONUT BUNDT CAKE
Pineapple Coconut Bundt Cake is the perfect summer dessert! Rich pound cake full of tropical flavor with crushed pineapple, shredded coconut and more.
Provided by Sabrina Snyder
Categories Dessert
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and spray an angel food pan with baking spray.
- Sift together the flour, baking powder, baking soda, and salt.
- To your stand mixer add the butter and sugar on medium speed until lightened in color and fluffy, about 3 minutes.
- Add in the eggs one at a time, then add the vanilla extract.
- Alternate flour and sour cream until just combined.
- Stir in the pineapple and 1 1/2 cups of coconut and pour batter into angel food cake pan.
- Sprinkle remaining coconut shreds on top of the batter and bake 50-55 minutes.
- Let cake cool 20 minutes before removing from pan.
Nutrition Facts : Calories 406 kcal, Carbohydrate 54 g, Protein 5 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 239 mg, Fiber 2 g, Sugar 35 g, ServingSize 1 serving
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
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
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.
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- With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk. Mix in the extracts. Pour into a greased and floured bunt or angel cake pan for 45 minutes to an hour, until a toothpick comes out clean. Allow to cool for 15 minutes and remove from pan. Turn to cooling rack to allow to cool.
- To make compote, add the water, sugar, vanilla bean and fruit and bring a slight simmer in a medium sauce pan. Allow to simmer for 15-20 minutes. Fruit mixture will become thick. Serve on top of the pound cake.
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- The One Packed with Smart Upgrades: Ina Garten’s Perfect Pound Cake. Overall Rating: 9.5/10. Get the Recipe: Ina Garten’s Perfect Pound Cake. Read More: Ina Garten’s “Perfect” Pound Cake Lives Up to Its Name (I’m Completely Smitten)
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