This pound cake is the perfect spring dessert. It is so light, moist, and refreshing with a delightful blend of tropical flavors. If you like coconut and pineapple, this is a cake for you. It is so easy to prepare, so bake one for your family and several to share with friends to welcome beautiful spring!
Cake:
1 (15.25-ounce) box yellow cake mix
1 (3.4-ounce) box vanilla instant pudding mix
1/3 cup oil
½ (15-ounce) can cream of coconut (Coco Lopez)
4 eggs
1 (8-ounce) can crushed pineapple
1 cup sweetened flaked coconut
Glaze:
½ (15-ounce) can cream of coconut (Coco Lopez)
1/3 cup rum
For garnish: confectioners’ sugar and fresh berries
For cake, preheat oven to 350 degrees. With mixer, beat cake mix, pudding mix, oil, and cream of coconut until blended. Beat in eggs one at a time, beating after each. Fold in pineapple with juice and coconut. Pour into a greased Bundt pan, and bake for 50 to 55 minutes or until a tester comes out clean when placed in the center. Remove from oven. With a skewer, poke several holes in cake in pan. In a bowl, whisk together rum and cream of coconut. Pour over warm cake in pan. Allow to cool for 10 minutes before turning onto plate. Dust with confectioners’ sugar, and serve with fresh berries.
Yield: 12-16 servings
