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1 cup (2 sticks) butter, softened
2 cups sugar
5 eggs
6 ounces (about 1 cup chips) white chocolate, melted
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 cup sour cream
1 (8 ounce) can crushed pineapple, undrained
½ cup coconut
Preheat oven to 350 degrees. Lightly grease a 10-inch tube pan. Beat butter and sugar until fluffy. Add eggs, one a time, beating well after each addition. Beat in melted chocolate and vanilla. Stir together flour and baking powder in a small bowl or measuring cup. In another small bowl, mix the sour cream with the crushed pineapple. Add the flour mixture to the batter alternately with the sour cream mixture, beginning and ending with the flour. Stir in coconut. Pour into prepared pan. Bake for 1 hour 10 minutes. Cool in pan for 10 minutes, then remove to wire rack to finish cooling
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Tags: cakes, dairy, DESSERTS, white chocolate
Made this cake for Shabbat using Tofutti sour cream…. not a crumb left.
However, I’m still trying to determine what the white chocolate added to this pound cake, because you can’t taste it or see it.
I would like to be entered for the free cake plate… I think they are adorable. I love so many of your recipes as well.
I am already a subscriber and I would love to win the cake plate!