Tropical Pound Cake

Transform a regular pound cake mix into something special with added mashed ripe banana and flaked coconut. Serve topped with fresh kiwifruit, vanilla ice cream and a drizzle of warm apricot preserves.


  • 1 package (16 ounces) pound cake mix
  • 1/2 cup milk
  • 1/2 cup mashed ripe banana (about 1 large banana)
  • 2   eggs
  • 1/2 cup flaked coconut
  • 6   kiwifruit, peeled and sliced
  • 3 cups vanilla ice cream
  • 1/2 cup apricot or pineapple preserves, or orange marmalade, warmed


  1. Preheat oven to 350°F. Using Kitchen Spritzer, lightly spray bottom only of Stoneware Loaf Pan with vegetable oil. In Classic Batter Bowl, combine cake mix, milk, banana and eggs; mix well. Stir in coconut. Pour into prepared Loaf Pan. Bake 55-60 minutes or until wooden pick inserted in center comes out clean. Cool in Pan on Stackable Cooling Rack 15 minutes; loosen edges with knife. Remove from Pan; cool completely. Slice kiwifruit using Egg Slicer Plus®. Cut cake into 12 slices with Bread Knife. For each serving top cake slice with kiwifruit slices, a scoop of ice cream and preserves.


  • 12  servings

Nutrients per serving:

Approximately 350 calories and 15 grams of fat per serving

Cook's Tips:

For added tropical taste, add 1 teaspoon rum extract to cake batter.

To warm the fruit preserves, place the preserves in Small Micro-Cooker®. Microwave on HIGH 15-30 seconds or until warm.

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