Tropical White Chocolate Pound Cake Recipe

Name: Tropical White Chocolate Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour; 1 tsp. CALUMET Baking Powder; 1/2 tsp. salt; 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream; 1 can (8 oz.) crushed pineapple in juice, undrained; 1 cup (2 sticks) butter, softened; 2 cups granulated sugar; 5 eggs; 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted, cooled slightly; 2 tsp. vanilla; 1/2 cup BAKER'S ANGEL FLAKE Coconut; powdered sugar (optional)

Servings: persons

3 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. salt
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 can (8 oz.) crushed pineapple in juice, undrained
1 cup (2 sticks) butter, softened
2 cups granulated sugar
5 eggs
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted, cooled slightly
2 tsp. vanilla
1/2 cup BAKER'S ANGEL FLAKE Coconut
powdered sugar (optional)

1
Preheat oven to 350F.
2
Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan.
3
Mix flour, baking powder and salt; set aside.
4
Mix sour cream and pineapple; set aside.
5
Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy.
6
Add eggs, 1 at a time, beating well after each addition.
7
Blend in melted chocolate and vanilla.
8
Add flour mixture alternately with sour cream mixture, beating until well blended after each addition.
9
Add coconut; mix well.
10
Pour into prepared pan.
11
Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean.
12
Cool in pan 10 minutes on wire rack.
13
Loosen cake from side of pan with small knife or metal spatula.
14
Invert cake onto rack; gently remove cake.
15
Cool completely on wire rack.
16
Sprinkle with powdered sugar.

1543

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups flour, 1 tsp. CALUMET Baking Powder, 1/2 tsp. salt, 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, and more.

Yes, Tropical White Chocolate Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tropical White Chocolate Pound Cake

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