Tropical White Chocolate Pound Cake Recipes

WHITE CHOCOLATE POUND CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350. Lightly mist three 8 inch loaf pans with vegetable oil spray, then dust with flour. Shake out excess flour.
• Heat the white chocolate in saucepan over low heat until melted, stirring constantly. Set aside to cool slightly.
• Place cake mix, melted butter, milk, eggs, vanilla and slightly cooled white chocolate in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. The batter should look well blended. Divide batter evenly among the prepared pans. Place pans in oven.
• Bake the loaves until they are light brown and spring back when lightly pressed with yout finger, 40-45 minutes. Remove pans from oven and cool on wire racks for 10 minutes. Run a dinner knife around the edge of the loaves and invert them onto racks. Turn on one side and let cool completely, 35-40 minutes, before serving.

TROPICAL POUND CAKE

Steps:

• 1. Spray a bundt cake pan with oil; dust it with flour or powdered sugar.
• 2. With a mixer, cream together the tub of pineapple cream cheese and the eggs until smooth. Add to the creamed mixture the cake mix, creme of coconut, oil, and sugar. Mix for 1 minute and scrap down sides of bowl. Then continue to mix 2 minutes on medium speed. Add your extracts. Pour into the bundt pan.
• 3. Bake at 350 degrees for 35 - 40 minutes, or until cake springs back when pressed with finger. Cool on rack 20 minutes. Then remove from pan. Make glaze and pour over cake.
• 4. Simple glaze: 1 to 1 1/2 cups powdered sugar, 1 tablespoon melted butter, 1 tablespoon creme of coconut, 1/2 teaspoon of vanilla or pineapple extract. Mix until the consistency is to your preference - adding more sugar for thickness, or liquid (creme of coconut) to thin.

TROPICAL POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Place the coconut in a shallow pan and bake 5 to 10 minutes, stirring occasionally, or until golden.
• In a large nonreactive bowl, with an electric mixer on medium-high speed, cream sugar and butter about 1 minute or until well blended.
• Add eggs, one at a time, beating well after each addition.
• By hand, blend in flour, soda, sour cream, vanilla, rum extract, lemon rind and 1/4 cup reserved pineapple juice.
• Mix well.
• Blend in toasted coconut, drained pineapple, mashed bananas and dates. (The mixture will be fairly thick.)
• To make topping: In a small bowl, blend all topping ingredients together.
• Spoon cake batter into a lightly greased and floured 8-inch Bundt pan; sprinkle topping mixture over batter and bake 1 hour and 50 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack.
• Remove from pan and slice.

TROPICAL POUND CAKE

Steps:

• Preheat oven to 300 degrees F.
• Spray a 10-cup tube pan with floured cooking spray and set aside (make sure the pan is coated well).
• Cream together the butter and cream cheese on low speed until mixed well. Slowly add the sugar. Beat until the mixture is light and fluffy at medium-high speed for 5 minutes. Add eggs, 1 at a time, beating on low speed. (Mix from 15 to 30 seconds.) Slowly add flour. Once the flour is mixed in add the extracts. Beat the mixture on medium-low speed for about 30 seconds. Stop and scrape down the sides, beat another 30 seconds. TIP: do not overbeat, cake will be dry.
• Pour batter into the tube pan and distribute evenly. Bake for 1 hour 30 minutes. Test for doneness. Remove from over and let the cake cool in the pan for 15 minutes. After 15 minutes turn the cake out on a serving dish. Put the dish on a wire rack to complete cooling. One cake is cool, frost.
• Icing: Take the strained crushed pineapple, put in a small bowl, and with the back of a large spoon, press out as much juice as possible. Set aside.
• Cream together the cream cheese and butter. Add the crushed pineapple and extracts. Beat about a minute. Slowly add the confectioners' sugar, 1 cup at a time, until you reach the desired spreading consistency. You will most likely use the entire box. Beat until light and fluffy. Frost the pound cake on all sides, top and middle. Carefully press the coconut on the sides, and sprinkle on the top. Hint, put the cake dish on waxed paper so that the coconut that falls off can be easily collected.

WHITE CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
• Chop four squares of the white chocolate and melted 4 of the others. Set aside.
• In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
• Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
• Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
• Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.

TROPICAL POUND CAKE

Steps:

• Heat oven to 325.
• Grease a 12-cup Bundt pan. Lightly dust with flour.
• Whisk together flour, baking soda, and salt in a medium bowl until mixed well.
• Beat together butter and sugar in a second bowl until light and fluffy, about 3 minutes.
• Beat in eggs, one at a time, beating well after each addition.
• Mix together sour cream (or yogurt), pineapple, and lime rind in a small bowl.
• On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the sour cream (yogurt) mixture, starting and ending with the flour mixture.
• Add coconut and vanilla extracts.
• Beat on medium speed for 3 minutes.
• Pour batter into prepared pan.
• Bake in 325-degree oven for 60 minutes or until wooden pick inserted in the center comes out clean.
• Transfer pan to wire rack and cool for 20 minutes.
• Remove from pan and let cool completely.
• Glaze:.
• Whisk together lime juice and confectioner's sugar in small bowl until good drizzling consistency.
• Drizzle over cake and garnish with desired toppings.

WHITE CHOCOLATE POUND CAKE FROM SCRATCH

Steps:

• Preheat oven to 300°. Grease and flour a 10-cup fluted tube pan.
• In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, combine flour, baking soda, baking powder, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating after each addition, just until combined. Stir in melted chocolate. Spoon batter into prepared pan.
• Bake for 1 hour 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

WHITE CHOCOLATE POUND CAKE

Steps:

• Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate., Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined. , Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired.

WHITE CHOCOLATE POUND CAKE WITH WHITE CHOCOLATE ICING

Steps:

• In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
• Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
• Pour into a greased and floured 10-inch tube or bundt pan.
• Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack; cool completely.
• FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
• Remove from the heat.
• Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
• Drizzle over cake.

TROPICAL POUND CAKE

Steps:

• Spray loaf pan with cooking spray and preheat oven to 350°F.
• Combine cake mix, milk, bananas and eggs and mix well.
• Stir in coconut and pour into pan.
• Bake for 55-60 minutes or until toothpick inserted in center comes out clean.
• NOTE: Very pretty topped with sliced kiwifruit, vanilla ice cream and pineapple or apricot preserves or orange marmalade.

TROPICAL WHITE CHOCOLATE POUND CAKE

Steps:

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