Description
This White Chocolate Coconut Pound Cake features a dense yet tender crumb, enriched with melted white chocolate and sweetened coconut for an irresistible treat.
Ingredients
Scale
- 1 cup unsalted butter, softened (227 g)
- 2 cups granulated sugar (400 g)
- 4 large eggs
- 2 cups all-purpose flour (about 240 g)
- 1 cup white chocolate, melted (about 170 g)
- 1 cup shredded sweetened coconut (about 80 g)
- 1/2 cup sour cream (120 g)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a bundt pan.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the melted white chocolate and vanilla extract until fully combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream.
- Fold in the shredded sweetened coconut gently.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60–70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack.
Notes
Let the cake cool completely before glazing to prevent sliding. Store tightly wrapped for up to 3 days at room temperature or up to 7 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 512
- Sugar: 43g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 5.5g
- Cholesterol: 120mg