White Chocolate Pound Cake

3 cups flour 1tsp baking powder 1/2 tsp salt 1(8oz) container sour cream 1 can(8oz) crushed pineapple in juice,undrained 1 cup (2 sticks) butter,softened 2 cups sugar 5 eggs 1 pkg (6 squares) premium white baking chocolate,melted,cooled slightly 2 tsps vanilla 1/2 cup coconut  Heat oven to 350 degrees. Lightly grease and flour 12-cup fluted tube pan or 10 inch tube pan.  Mix flour, baking powder and salt; set aside. Mix sour cream and pineapple: set aside.  Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture. Beat in coconut. Pour into prepared pan. Bake 70-75 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or spatuela. Invert cake onto rack; gently remove pan. Cool completely on wire rack. Sprinkle with powdered sugar, if desired. Makes 12-16 servings