Island Pound Cake

Although we are in Hawai'i, I thought I would introduce you to Island Pound Cake. A combination of American Southern Roots and the island of Jamaica and Puerto Rico (WEPA!)

Ingredients

• 3 cups Sifted All-Purpose Flour

• 1/2 t table salt

• 1 T baking powder

• 2 sticks of unsalted Kerrygold Pure Irish Butter

• 1/2 Cup butter-flavored shortening

• 3 cups granulated sugar

• 1/4 Cup sour cream

• 5 whole eggs

• 3 egg yolks

• 3 T shredded coconut

• 3 T drained crushed pineapple

• 1 T Vanilla extract

• 1 T Rum extract or

• 1/2 t Coconut extract

• 1/2 t Pineapple extract

• 1/2 t Lemon extract

• 1 cup whole milk room temperature or 1 Cup of Buttermilk

Directions:

• Preheat oven 325

• Spray bundt pan with a nonstick baking spray

• Cream butter, sour cream, shortening and sugar.

• Add in eggs, one at a time slowly. ( Be sure all your ingredients are at room temp)

• Mix Flour, baking powder and salt.

• Slowly combine the dry ingredients with wet ingredients.

• Add all of the extracts

• Stir the crushed pineapple and and Shredded Coconut slowly into creamy batter

• Pour the batter into the Bundt pan.

• Bake for 1 hour and 15 minutes.

• Once the cake finished cooking, place on a cool surface and let it sit for at least 2 minutes before you turn it out of the pan.

• Let cake cool fully before you drizzle the glaze

Glaze:

• Powdered Sugar

• Rum, Pineapple, Coconut Extract

• Water or Milk

• Combine 1/2 cup of Powdered Sugar along with 1/2 teaspoon of all 3 extracts Stir

• Mixture will be lumpy add water or milk to thin to your desired consistency

• Drizzle over the cake

• Icing will slightly harden

• Enjoy!