Tropical White Chocolate Pound Cake

• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 ounces sour cream
• 8 ounces crushed pineapple, undrained
• 1 cup butter, softened
• 2 cups sugar
• 5 large eggs
• 6 white chocolate baking squares, melted, cooled slightly
• 2 teaspoons vanilla
• 1/2 cup flaked coconut
• powdered sugar (optional)

1. Mix flour, baking powder & salt; set aside.
2. Mix sour cream & pineapple; set aside.
3. Beat butter & sugar until light & fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Blend in melted chocolate & vanilla.
6. Add flour mixture, alternately with sour cream mixture beating until well blended after each addition.
7. Add coconut; mix well.
8. Pour into greased & floured 10" tube pan. Bake at 350u0b0 for 1 hour 10 minutes or until tests done with toothpick.
9. Cool in pan 10 minutes.
10. Loosen from sides and and invert on rack; remove from pan.Cool completely and sprinkle with powdered sugar.
11. This can also be made in 9x5 loaf pans.

flour, baking powder, salt, sour cream, pineapple, butter, sugar, eggs, white chocolate baking squares, vanilla, flaked coconut, powdered sugar

Taken from www.food.com/recipe/tropical-white-chocolate-pound-cake-179242 (may not work)