Tropical Pound Cake

3/4 C. sweetened flaked coconut
2 C. granulated sugar
2 sticks butter, softened (1 cup)
3 eggs
4 1/2 C. all-purpose flour
1 T. baking soda
1/2 C. sour cream
1 tsp. vanilla extract
1 tsp. rum extract
Grated rind of 1 lemon
1 (16 oz.) can pineapple chunks in juice, drained, reserving 1/4 cup juice
1/2 C. mashed ripe bananas
1/2 C. pitted dates, chopped

Crunchy Topping
1 C. dried plantain chips, crushed
1 C. sweetened flaked coconut
1 T. granulated sugar
1 tsp. cinnamon
1/2 C. chopped pecans

Preheat oven to 325ºF. Place the coconut in a shallow pan and bake for 5 to 10 minutes, stirring occasionally, or until golden. In a large non-reactive bowl, with an electric mixer on medium-high speed, cream sugar and butter about 1 minute or until well blended. Add eggs, one at a time, beating well after each addition. By hand, blend in flour, baking soda, sour cream, vanilla extract, rum extract, lemon rind and 1/4 cup reserved pineapple juice. Mix well. Blend in drained pineapple, mashed bananas and dates. (The mixture will be thick.) In a small bowl, blend all topping ingredients. Spoon cake batter into a lightly greased and floured 8-inch Bundt pan; sprinkle topping mixture over batter and bake 1 hour and 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack. Remove from pan and slice.