I always make sure to have my favorite Tastefully Simple products in my cupboard, and Absolutely Almond Pound Cake and Creamy Caramel Sauce are a couple of my go-to items. You never know when company is coming, and the products are so quick and easy to whip together. A couple months ago when I was on vacation in Florida I fell in love with coconut pineapple ice cream. It was so delicious I knew I had to come up with a recipe using the ice cream. So here it is, but beware – you won’t be able to eat just one piece, and your guests will rave about it.
ALMOND TROPICAL DELIGHT
by Rose Korkowski
- Absolutely Almond Pound Cake Mix
- ¾ cup (1½ sticks) melted butter
- 8 oz. crushed pineapple
- 5 oz. raw coconut
- 2 Tbsp. butter
- 3 sliced bananas
- Creamy Caramel Sauce
- 2.25 oz. sliced almonds
- Pineapple coconut ice cream
Preheat oven to 325 degrees. Combine Absolutely Almond Pound Cake Mix, melted butter and crushed pineapple in a large bowl; blend well. Spread batter into a greased
9 x 5 loaf pan. Bake 50-55 minutes or until toothpick inserted in the center comes out clean. Cool completely; remove from pan and cut into 8 slices. Broil the pound cake on one side until lightly browned.
Spread raw coconut in a shallow pan. Toast in a 350 degree oven for 6-10 minutes. Keep a close eye on the coconut, as it burns quickly.
Melt 2 tablespoons butter in a skillet; add sliced bananas and stir to coat well. Add Creamy Caramel Sauce and heat through.
To assemble; place toasted pound cake on a plate. Add a scoop of pineapple coconut ice cream to the side of the pound cake; top with caramel banana mixture. Sprinkle with toasted coconut and sliced almonds.
Tips:
- Crushed almonds would also work in place of toasted coconut.
- To make it extra decadent, add a scoop of whipped topping placed on top of the banana mixture.
Almond Tropical Delight
- Yield: 1 loaf (8 Servings)
- Cook: 1 hr 10 mins
Pineapple coconut ice cream and Absolutely Almond Pound Cake Mix make a delicious tropical treat.
Ingredients
- 1 Absolutely Almond Pound Cake Mix™
- 3/4 cup butter melted
- 8 ounces pineapple crushed
- 5 ounces coconut raw
- 2 tablespoons butter
- 3 bananas sliced
- Creamy Caramel Sauce
- 2.25 ounces almonds sliced
- pineapple coconut ice cream
Instructions
- Preheat oven to 325 degrees. Combine Absolutely Almond Pound Cake Mix, melted butter and crushed pineapple in a large bowl; blend well. Spread batter into a greased
9 x 5 loaf pan. Bake 50-55 minutes or until toothpick inserted in the center comes out clean. Cool completely; remove from pan and cut into 8 slices. Broil the pound cake on one side until lightly browned.
Spread raw coconut in a shallow pan. Toast in a 350 degree oven for 6-10 minutes. Keep a close eye on the coconut, as it burns quickly.
Melt 2 tablespoons butter in a skillet; add sliced bananas and stir to coat well. Add Creamy Caramel Sauce and heat through.
To assemble; place toasted pound cake on a plate. Add a scoop of pineapple coconut ice cream to the side of the pound cake; top with caramel banana mixture. Sprinkle with toasted coconut and sliced almonds.
Tips:
Crushed almonds would also work in place of toasted coconut.
To make it extra decadent, add a scoop of whipped topping placed on top of the banana mixture.
- Cooking Method: Bake
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