Tropical Pound Cake Recipe

Ingredients

4 tablespoons butter, divided1 package (10-3/4 ounces) frozen pound cake, thawed and cut into 12 slices2 cans (15-1/4 ounces each) mixed tropical fruit, drained2 tablespoons honey6 tablespoons sweetened shredded coconut, toastedPomegranate seeds, optional

Preparation

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.

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.

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.