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
WHITE CHOCOLATE POUND CAKE FROM SCRATCH
This is one of the most-requested recipes from Taste of the South magazine. I love it with warmed whole-berry cranberry sauce on top.
Provided by Pinay0618
Categories Dessert
Time 1h45m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300°. Grease and flour a 10-cup fluted tube pan.
- In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, combine flour, baking soda, baking powder, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating after each addition, just until combined. Stir in melted chocolate. Spoon batter into prepared pan.
- Bake for 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
Nutrition Facts : Calories 510.9, Fat 23.8, SaturatedFat 14.1, Cholesterol 131.4, Sodium 320.2, Carbohydrate 68.6, Fiber 0.8, Sugar 44.7, Protein 7.1
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 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
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
WHITE CHOCOLATE POUND CAKE
I often bake this moist tube pan cake, drizzled with two types of chocolate glaze, for special occasions.-Kimberley Thompson, Fayetteville, Georgia.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate., Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined. , Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired.
Nutrition Facts : Calories 371 calories, Fat 17g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 285mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
WHITE CHOCOLATE POUND CAKE
A moist bundt cake, drizzled with two types of chocolate.
Provided by Debbie Rowe
Categories Desserts Chocolate Dessert Recipes White Chocolate
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
- Chop four squares of the white chocolate and melted 4 of the others. Set aside.
- In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
- Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
- Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
- Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.
Nutrition Facts : Calories 622.6 calories, Carbohydrate 78.4 g, Cholesterol 132.5 mg, Fat 31.5 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 18.8 g, Sodium 337.9 mg, Sugar 53.4 g
WHITE CHOCOLATE POUND CAKE
This is a yummy-sounding recipe from "The Cake Mix Doctor" By Ann Byrn. These loaves would make very nice gifts.
Provided by Courtly
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Place a rack in the center of the oven and preheat the oven to 350. Lightly mist three 8 inch loaf pans with vegetable oil spray, then dust with flour. Shake out excess flour.
- Heat the white chocolate in saucepan over low heat until melted, stirring constantly. Set aside to cool slightly.
- Place cake mix, melted butter, milk, eggs, vanilla and slightly cooled white chocolate in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. The batter should look well blended. Divide batter evenly among the prepared pans. Place pans in oven.
- Bake the loaves until they are light brown and spring back when lightly pressed with yout finger, 40-45 minutes. Remove pans from oven and cool on wire racks for 10 minutes. Run a dinner knife around the edge of the loaves and invert them onto racks. Turn on one side and let cool completely, 35-40 minutes, before serving.
Nutrition Facts : Calories 240.6, Fat 12.6, SaturatedFat 6.1, Cholesterol 51.5, Sodium 254.3, Carbohydrate 28.9, Fiber 0.3, Sugar 22.2, Protein 3.4
WHITE CHOCOLATE POUND CAKE WITH WHITE CHOCOLATE ICING
Make and share this White Chocolate Pound Cake With White Chocolate Icing recipe from Food.com.
Provided by mailbelle
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
- Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
- Pour into a greased and floured 10-inch tube or bundt pan.
- Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack; cool completely.
- FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
- Remove from the heat.
- Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
- Drizzle over cake.
Nutrition Facts : Calories 607.5, Fat 28.4, SaturatedFat 17, Cholesterol 138.1, Sodium 386.8, Carbohydrate 81.7, Fiber 0.8, Sugar 57.2, Protein 8.2
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