Tropical Pound Cake
by the Webmaster

Serves: 4-6 people. Preparation time: 1 hour. Tropical Pound Cake
[Get these ingredients at WalMart, Target or your favorite grocer.]

Pre-heat the oven to 350°.
Use Butter or Coconut Oil to grease a 9 X 5 X 3 inch Loaf Pan.

In a large glass bowl, thoroughly mix the 3 Flours, Baking Powder and Salt.
In another bowl, mix together the Coconut Milk and Vanilla Extract.
In a large mixing bowl, beat the Sugar and Coconut Oil together with an electric beater until fluffy (1 minute). Then add the 3 Eggs, one at a time, while beating the Sugar-Oil mixture. Scrape the bowl as needed. Slowly add some Flour mixture, alternating with some Coconut Milk mixture, while beating on low. Scrape the bowl as needed.
Slowly pour the batter into the prepared Loaf Pan. Bake at 350° for about 45-50 minutes. Test using a toothpick into the center that comes out clean.
Remove from the oven and place on a cooling rack, at least 10 minutes. Remove the loaf and let cool another 20 minutes on the rack. Cut into 1 inch thick slices and, if desired, top with a Tropical Fruit Preserve, like Mango or Pineapple or Coconut Flakes.


"Pound Cake" - It dates all the way back to the early 1700s in Northern Europe. It got its name from the fact that 4 ingredients were used that were 1 pound each of Flour, Butter, Eggs and Sugar. The French refer to Pound Cakes as "Quatre-Quarts", meaning "Four Quarters" or "Four Equal Ingredients".
"The Coconut" - Not a nut at all, it's a drupe from the Cocos Palm Tree. Widely used for food and in cosmetics too. Coconut flesh, when dried, is called Copra. The Coconut, representing the god Shiva, is used in Hindu rituals also.


Return to the Recipe Index.

All content Copyright © 2006- The Villages Gourmet Club. All rights reserved. No part may be included in another website or advertisement.