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Ambrosia Shortcake

1 can (20 ounces) pineapple chunks in syrup, drained, reserve 3 tablespoons syrup 
3 tablespoons honey 
1 1/2 teaspoons lemon juice 
2 medium bananas 
3 tablespoons flaked coconut 
6 slices pound cake 

Combine pineapple chunks, the 3 tablespoons syrup, honey, and lemon juice in a medium size skillet. Simmer, uncovered, for 5 minutes. Just before serving time, peel and slice bananas into the pan.

On a foil-lined baking sheet, place pound cake slices. Sprinkle coconut over a portion of the foil. Place under broiler just until coconut is browned. To serve, place warmed pound cake slices on dessert plates; top with ambrosia sauce then top with toasted coconut.