The only thing that could make this yummy White Chocolate Pound Cake yummier was coconut—so we added it. (Added some crushed pineapple, too. Heaven!)
What You Need
Original recipe yields 16 servings
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into small pieces
3 cups self-rising flour
2 cups sugar
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 cup butter, softened
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup BAKER'S ANGEL FLAKE Coconut
2 tsp. vanilla
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Let's Make It
Heat oven to 350°F.
Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
Add remaining ingredients. Beat with mixer until blended.
Pour into greased and floured 12-inch fluted tube pan or 10-inch tube pan.
Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
This decadent pound cake is best suited for a special occasion. Plan ahead and eat accordingly before indulging in a slice of this delicious cake.
Sprinkle cooled cake with powdered sugar just before serving.
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 min. or until toothpick inserted in centers comes out clean. Cool, then remove cakes from pans as directed.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 57g
Dietary Fibers 0.8986g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.