Tropical Pound Cake

Name: Tropical Pound Cake
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps butter, divided; 6 Tbsps flaked coconut, toasted; 850 grams cans each) mixed tropical fruit, drained; 2 Tbsps honey; 6 servings Pomegranate seeds, optional; 283 grams package frozen pound cake, thawed and cut into 12 slices

Tropical Pound Cake

If you want to add more gluten free recipes to your recipe box, Tropical Pound Cake might be a recipe you should try. One serving contains 411 calories, 5g of protein, and 13g of fat. This recipe serves 6. If you have pomegranate seeds, coconut, pound cake, and a few other ingredients on hand, you can make it. Only a few people really liked this dessert. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Melt 2 tablespoons butter; lightly brush over one side of each cake slice.

Ingredients you will need

Butter

Place buttered side up in a foil-lined 15-in. x 10-in. x 1-in. pan. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown.

Equipment you will use

Aluminum Foil

Frying Pan

In a large skillet, melt remaining butter; add fruit. Cook and stir over medium heat for 5 minutes or until heated through. Stir in honey; cook for 2 minutes.

Ingredients you will need

Butter

Fruit

Honey

Equipment you will use

Frying Pan

Place two cake slices on each of six dessert plates. Top each with 1/2 cup fruit mixture; sprinkle with coconut.

Ingredients you will need

Coconut

Fruit

Garnish with pomegranate seeds if desired.

Ingredients you will need

Pomegranate Seeds

Equipment

Aluminum Foil

Frying Pan

Ingredients

Servings:

4Tbsps

butter, divided 6Tbsps

flaked coconut, toasted 850grams

cans each) mixed tropical fruit, drained 2Tbsps

honey 6servings

Pomegranate seeds, optional 283grams

package frozen pound cake, thawed and cut into 12 slices

Recommended wine: Cream Sherry, Port, Moscato Dasti

Pound Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.