Island Rum Bread
1/2 cup dark rum
1 cup coconut
1/2 cup unsalted butter
1 cup granulated sugar
3 eggs, beaten
1 teaspoon almond extract
1/2 cup chopped pecans
2 teaspoons Clabber Girl Baking Powder
1 teaspoon baking soda
1 cup black, mashed bananas
2 1/4 cups all-purpose flour
1/3 cup white chocolate-strawberry crumbles*
1 packet whipped topping mix
1/2 cup corn syrup
1/2 cup toasted coconut
*crumbles - white chocolate morsels with dehydrated strawberry pieces
in them. They are from King Arthur catalogue, or you can use regular
white chocolate with separate dehydrated cherry or strawberry pieces.
In a small bowl, combine rum and coconut; set aside. Preheat oven to 350 degrees F.
In a large bowl, cream together butter, sugar and eggs. Beat until fluffy. Add extract, pecans, Clabber Girl Baking Powder, baking soda and bananas. Combine well. Add coconut-pecan mixture. In a separate bowl, mix crumbles and flour. Add whipped topping mix; stir into banana mixture.
Pour into greased bundt pan. Bake at 350°F. for 45-55 minutes or until toothpick somes out clean. Drizzle corn syrup over warm cake once removed from pan.
When cake has cooled, slice cake in half and spread whipped icing on bottom layer. Top with first layer, and pipe icing on top. Sprinkle with toasted coconut.