Tropical Pound Cake

This two tone Tropical Pound Cake is moist, flavorful and delicious. You can serve this cake for either breakfast with fresh fruit or serve with and espresso after a great meal.

Batter:

4 small bananas

3 scoops About Time whey Protein, Peaches n cream or Cinnamon swirl or Vanilla

1 2/3 c coconut flour

1 c sour cream

2/3 c coconut butter (2 c coconut into food processor, blend until you achieve a smooth creamy butter)

1/3 c honey

1 T pure vanilla extract

2 t cinnamon

1 1/2 t baking powder

1 1/2 t baking soda

1 t salt

Preheat your oven to 350 degrees. Gently spray a large bundt pan with Non Stick spray. In a large bowl Mash together the bananas, vanilla, sour cream, coconut butter and honey. In a medium bowl mix together the protein, coconut flour, baking powder, baking soda, salt, cinnamon. Mix well. Add the dry ingredients to the wet and mix well. Separate the batter in half in two separate bowls

In the first bowl you will add:

1 c unsweetened almond milk

the juice  of 2 large oranges plus zest from 1 orange ( save zest from second orange for step below)

1 t fresh lemon juice, a few strands of zest

1 t fresh lime juice, a few strands of zest

Mix batter well, set aside.

In the second bowl add:

1- 12 oz thawed container of frozen 100%  pure juice Pomegranate or cranberry juice

Mix batter well. Set aside.

Gather these ingredients:

1/3 c almonds

1/3 c dried cranberries

zest from 1 large orange

Sprinkle these 3 ingredients in the bottom of the gently sprayed bundt pan. Pour in the white batter and smooth around pan. Top with the red batter and smooth around pan. Clean up the edges if any batter dripped. Place bundt pan on a light colored baking sheet. Place in preheated oven. Bake for about 1 hour 30 minutes. Give or take 10 minutes either way. Use a toothpick and touch to see if cake is finished. I turned the pan every 30 minutes to ensure even cooking. My cake took 1 hour 40 minutes.

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