Tropical White Chocolate Pound Cake
Indulge in the tropical allure of this White Chocolate Pound Cake, a decadent dessert infused with the vibrant flavors of coconut, pineapple, and creamy white chocolate. This moist and buttery cake boasts a tender crumb, thanks to the addition of sour cream, while crushed pineapple and shredded coconut add a delightful tropical twist. The batter is enriched with melted white chocolate for a subtle sweetness and a touch of luxury. Perfectly baked to golden perfection, this loaf can be finished with an optional coconut milk glaze and a sprinkle of toasted coconut for added texture and charm. Ideal for any occasion, this tropical-inspired pound cake is a vacation for your taste buds in every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Coconut extract
- 0.5 cup Sour cream
- 4 ounces White chocolate, melted and slightly cooled
- 0.75 cup Crushed pineapple, drained
- 0.75 cup Sweetened shredded coconut
- 1 cup Powdered sugar (for optional glaze)
- 2 tablespoons Coconut milk (for optional glaze)
- 0.25 cup Toasted coconut (optional garnish)
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a standard 9x5-inch loaf pan, or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, approximately 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and coconut extract.
Reduce the mixer speed to low and alternately add the flour mixture and sour cream to the batter in three additions, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the melted white chocolate, crushed pineapple, and shredded coconut using a spatula until evenly incorporated.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
For an optional glaze, whisk powdered sugar with coconut milk until smooth. Drizzle over the cooled cake and sprinkle with toasted coconut if desired.
Slice and serve. Store any leftovers in an airtight container for up to 4 days.
Nutrition Facts
Calories |
6251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.0 g | 433% | |
| Saturated Fat | 221.4 g | 1107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1342 mg | 447% | |
| Sodium | 2268 mg | 99% | |
| Total Carbohydrate | 774.4 g | 282% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 556.6 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 634 mg | 49% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1508 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
