Ingredients for Tropical White Chocolate Pound Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 (20 ounce) can crushed pineapple, undrained
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 12 ounces white chocolate baking squares, coarsely chopped (or white chocolate chips)
- 2 teaspoons vanilla extract
- 1 1/2 cups flaked coconut
- Powdered sugar, for dusting (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tropical White Chocolate Pound Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tropical White Chocolate Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the shredded coconut, pineapple, and white chocolate chips.
- Pour batter into the prepared loaf pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar (optional) and serve.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
110g
Fat
49g
Carbs
14g
