Tropical Storm Poundcake with Banana Ice Cream

I couldn't help but think about Isaac bearing down on the islands in the Caribbean and heading for Florida when I came up with this cake.  I have friends in those areas, as well as, in Louisiana (which may get it mid-week) and thought about the "Hurricane Parties" I've heard so much about.

One of my favorite artists, Mary Chapin Carpenter, sings about them in her song, "Down at the Twist & Shout."  A hurricane party is a social event held by people in the coastal United States who stubbornly choose not to evacuate.   However, if you saw the movie, "Nights in Rodanthe," with Richard Gere and Diana Lane, the party was held afterwards to celebrate surviving the hurricane!  More my choice.

If you love coconut, as I do, thanks to my mother's memories living on Hawaii, then this cake is for you.  I've added cream of coconut, which is a product from what remains after chilling coconut milk and skimming off the thick layer that is left on top.  Think of it as what sweetened condensed milk is to regular milk!  On top of that, I added another cup of sweetened shredded coconut, just to give some texture.

The Banana Ice Cream is actually a recipe that has been sweeping the internet and just in case you haven't heard about it, I thought it would be the perfect accompaniment to the cake.  It's basically one ingredient--bananas, that you have cut into 1 1/2" pieces and frozen for at least 2 hours.  Place them in the food processor and pulse until a creamy, frozen dessert develops.

Tropical Storm Poundcake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 cups granulated sugar
6 large eggs
1/2 cup Cream of Coconut
2 tsp. vanilla extract
3 cups King Arthur all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup sweetened shredded coconut
Coconut flakes

Preheat oven to 350F-degrees.  Spray a 12-cup Bundt pan with a non-stick baking spray and set aside.

In a stand mixer, using the paddle attachment, cream the butter.  Gradually add the sugar and continue beating until fluffy, scraping down the sides of the bowl with a spatula as needed.

Add the eggs, one at a time, beating well after each addition.  Add the Cream of Coconut and vanilla and mix again.

Add the flour and sweetened coconut and beat to combine.  

Spoon batter into the Bundt cake pan and bake for 45 to 55 minutes or until golden brown on top and  a wooden skewer, poked in the middle, comes out cleanly.

Before you turn the oven off, toast some large coconut flakes.

 Let cake set for 10 minutes before you invert it onto the serving plate.

I must have missed a spot with the baking spray and had a little bit of the cake stick--Glaze to the rescue!

Let cool about 30 minutes, then pour on the glaze and sprinkle with the toasted coconut.
Glaze:
1 1/2 cups confectioners' sugar
1 T light Karo syrup
1 T Cream of Coconut
1 - 2 T very hot water

To make the Banana "Ice Cream"
1. Slice bananas (I used 5) and place on a tray.  Set tray in the freezer for at least 2 hours.

2. Place the frozen bananas in the bowl of a food processor.

3. The bananas look like snow at first...

 4. ...but with a little more "power" it turns to a smooth, soft-serve ice cream.

5.  Spoon into a container and place in freezer until ready to serve.

A slice of the Tropical Storm Poundcake and a scoop of Banana "Ice Cream" and it's a perfect dessert when that storm passes!  As my Dad would say, "batten down the hatches" and stay safe. Enjoy!