{"id":227298,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/tropical-pound-cake\/"},"modified":"2023-06-27T07:07:52","modified_gmt":"2023-06-27T12:07:52","slug":"tropical-pound-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/tropical-pound-cake\/","title":{"rendered":"Tropical Pound Cake"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Pomegranate seeds add a nice touch to the tropical fruit topping. To minimize the mess of seeding a pomegranate, follow these simple instructions. First, cut off the crown and score the fruit into quarters. Soak the fruit in a large bowl of cold water for 5 minutes. Holding the fruit underwater, break the scored sections apart with your fingers. Then separate the seed clusters from the skin and membranes. 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To minimize the mess of seeding a pomegranate, follow these simple instructions. \r\n   First, cut off the crown and score the fruit into quarters. Soak the fruit in a large bowl of cold water for 5 minutes. Holding the fruit underwater, break the scored sections apart with your fingers. Then separate the seed clusters from the skin and membranes. Discard the skin and the membranes; dry the seeds on paper towels.","recipeIngredient":["4 tablespoons butter, divided","1 package (10-3\/4 ounces) frozen pound cake, thawed and cut into 12 slices","2 cans (15-1\/4 ounces each) mixed tropical fruit, drained","2 tablespoons honey","6 tablespoons sweetened shredded coconut, toasted","Pomegranate seeds, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Melt 2 tablespoons butter; lightly brush over one side of each cake slice. Place buttered side up in a foil-lined 15x10x1-in. pan. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown."},{"@type":"HowToStep","text":"In a large skillet, melt remaining butter; add fruit. Cook and stir over medium heat for 5 minutes or until heated through. Stir in honey; cook for 2 minutes."},{"@type":"HowToStep","text":"Place two cake slices on each of six dessert plates. Top each with 1\/2 cup fruit mixture; sprinkle with coconut. Garnish with pomegranate seeds if desired."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 433 calories","fatContent":"18g fat (11g saturated fat)","cholesterolContent":"93mg cholesterol","sodiumContent":"280mg sodium","carbohydrateContent":"67g carbohydrate (51g sugars","fiberContent":"3g fiber)","proteinContent":"4g protein. 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