Comida Kraft
Recipe Box

Tropical White Chocolate Pound Cake

Prep Time
20
min.
Total Time
1
hr.
35
min.
Servings

20 servings

Pineapple and coconut add tropical taste to this moist, luscious pound cake made with sour cream and white chocolate.

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What You Need

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Make It

Tap or click steps to mark as complete

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

Size-Wise

Enjoy this moist and flavorful cake but remember to keep tabs on portions.

Variation

Pound cake can be baked in loaf pans. Prepare batter as directed; pour evenly into 2 greased and floured 9x5-inch loaf pans. Bake at 350°F for 1 hour to 1 hour 15 minutes or until wooden toothpick inserted in center comes out clean. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar.

Servings

  • 20 servings

Nutritional Information

Serving Size 20 servings
AMOUNT PER SERVING
Calories 330
Total fat 16g
Saturated fat 10g
Cholesterol 90mg
Sodium 210mg
Carbohydrate 42g
Dietary fiber 1g
Sugars 27g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I am an experienced cook. I am an experienced cook. I don't know what happened. The cake looked good when I took it out of the oven, however, it fell right away. I do not usually have problems like this. I will not try this one again.
Date published: 2008-09-11
Rated 5 out of 5 by from I've made this cake several times and everyone loves it. One of the best pound cakes I've cooked. So very moist and easy to prepare. Definitely a keeper.
Date published: 2016-11-13
Rated 4 out of 5 by from It was easier then I thought it would be. It was easier then I thought it would be. I made this for a bake sale and used a mini loaf pan, baking time was app. 20 mins and they all sold!
Date published: 2007-08-20
Rated 5 out of 5 by from Excellent! Excellent! - Cake is even better after a few days Try it - you'll be a hit at church or with family!
Date published: 2005-04-23
Rated 4 out of 5 by from It was quite easy to make and it came out great. It was quite easy to make and it came out great. Everyone just loved it and wanted the recipe also.
Date published: 2006-12-29
Rated 4 out of 5 by from Excellent! Excellent! All of the recipes I have tried for baking from this website have come out superb!!!
Date published: 2006-01-10
Rated 5 out of 5 by from VERY VERY GOOD! VERY VERY GOOD!!!! Every one raved about this cake!! A little extra time, but well worth it.
Date published: 2004-12-24
Rated 4 out of 5 by from a little more time consuming than some of the others but good because it could be fixed ahead a little more time consuming than some of the others but good because it could be fixed ahead
Date published: 2002-10-26
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