Tropical Pound Cake - cooking recipe

Ingredients

Tropical Poundcake
3/4 cup sweetened flaked coconut
2 cups sugar
1 cup butter, softened (1 cup)
3 eggs
4 1/2 cups flour
1 tablespoon baking soda
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon rum extract
1 grated lemon, rind of
1 (16 ounce) can pineapple chunks in juice, drained (reserving 1/4 cup juice)
1/2 cup mashed ripe banana
1/2 cup pitted dates, chopped
Crunchy Topping
1 cup dried banana pieces, crushed
1 cup sweetened flaked coconut
1 tablespoon sugar
1 teaspoon cinnamon
1/2 cup chopped pecans

Preparation

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.