And since I love baking – I turned them both into a pound cake!
I simply meted the frozen fruit bars and used them to replace the milk in the recipes.
It was the best substitution ever!!
The fruit juice in the pound cake, gave it a little crunch on the crust that we just loved! Not soft or soggy – just a little crisp edge that tasted wonderful!
And the strawberry glaze – Oh wow! Get outta town!
It was great freshly poured, but I thought it was better once it got that dried sugar crust on top!
This pound cake has definitely added some sunshine to my day!
Coconut and Pineapple Pound Cake with Strawberry Glaze
by Karyn Granrud
Prep Time: 20 minutes
Cook Time: 50 minutes
1 Pound Cake pre-made Box + ingredients
2 Outshine Coconut Waters with Pineapple Fruit Bars
1 Outshine Strawberry Fruit Bar
1 C Powdered Sugar
Follow the directions to make your Pound Cake. Omit the water or milk that’s called for replacing it with the equivalent amount of melted Outshine Coconut Waters bar. Two bars equaled the 2/3 cups required for my mix.
Bake as directed.
Allow to cool.
Melt one Outshine Strawberry Bar and stir it together with 1 cup of powdered sugar. If it clumps up, heat it for 10 seconds and stir some more. Add more or less powdered sugar to thicken or thin the glaze. I like a thick glaze on my pound cake, so I added a bit more.
Pour the strawberry glaze over the pound cake and serve. You can wait 30 minutes to allow the glaze to harden if you enjoy it that way better.