Tropical Pound Cake

This recipe has been “lightened” uses less fat than the original recipe.

1 pkg. (7-ounce) sweetened flaked coconut
2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas
1/3 cup canola oil
1-1/2 cups sugar
3 egg whites
1 whole egg

1/2 cup light sour cream
2 teaspoons grated orange or lemon rind
1 teaspoon vanilla extract

1. Heat oven to 325 degrees. Coat a 10-inch bundt pan or tube pan with nonstick cooking spray. Lightly dust with flour. Set aside.
2. Grind the coconut in a blender or food processor until fine. Set aside.
3. In a separate bowl, combine the flour, baking powder and salt. Set aside.
4. In the bowl of an electric mixer, beat the bananas and oil until fluffy; gradually beat in sugar. Beat in the egg whites, whole egg, sour cream, orange or lemon rind and vanilla extract.
5. Turn off mixer and add coconut and flour. Turn mixer to low speed and combine briefly, then stir in coconut and flour mixture by hand. Pour into prepared pan.
6. Bake in the center of the oven for 60 to 65 minutes, or until cake is golden on top and a pick comes out clean.

Makes 12 servings.

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