Name: Lemon Butter Pound Cake w/ Tropical Fruit Compote
Ingredients: Ingredients Pound Cake; 2 sticks unsalted butter, extra for pan; ½ cup vegetable shortening; 3 cups sugar; 5 eggs; 3 c all-purpose flour, more for pan; ½ tsp baking powder; 1 cup milk; 1 tsp vanilla extract; ½ tsp coconut extract; ½ tsp lemon extract; Ingredients for Compote; 1 ½ c water; 1 cup sugar; 1 vanilla bean; 2 fresh mangos, cut and cubed; 2 c fresh pineapple, cut and cubed; 2 fresh kiwi, cut and cubed; Garnish- Toasted coconut flakes (optional)

Ingredients

Scale

Ingredients Pound Cake
2 sticks unsalted butter, extra for pan
½ cup vegetable shortening
3 cups sugar
5 eggs
3 c all-purpose flour, more for pan
½ tsp baking powder
1 cup milk
1 tsp vanilla extract
½ tsp coconut extract
½ tsp lemon extract
Ingredients for Compote
1 ½ c water
1 cup sugar
1 vanilla bean
2 fresh mangos, cut and cubed
2 c fresh pineapple, cut and cubed
2 fresh kiwi, cut and cubed
Garnish- Toasted coconut flakes (optional)

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Instructions

Preheat oven to 350 Degrees
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk. Mix in the extracts. Pour into a greased and floured bunt or angel cake pan for 45 minutes to an hour, until a toothpick comes out clean. Allow to cool for 15 minutes and remove from pan. Turn to cooling rack to allow to cool.
To make compote, add the water, sugar, vanilla bean and fruit and bring a slight simmer in a medium sauce pan. Allow to simmer for 15-20 minutes. Fruit mixture will become thick. Serve on top of the pound cake.