Coconut Sour Cream Pound Cake #Brunchweek
This Coconut Sour Cream pound cake is rich, buttery and oh so moist! It is fantastic on its own or perfect topped with whipped cream.
Dixie Crystals, Cabot Creamery Cooperative, LorAnn Oils and Flavors, Michigan Asparagus, Eggland’s Best and Cento Fine Foods are providing the prizes for our #BrunchWeek Giveaway free of charge. I have received product related to these brands to use for #Brunchweek. All opinions stated are my own. Please scroll down to see how you can win some of these fabulous giveaways!
Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.
Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.
Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.
Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.
Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.
Take a look at what the #BrunchWeek Bloggers are creating today!
Greek Asparagus Quiche from The Spiffy Cookie
Ham Egg Cups – 2 Ways from Big Bear’s Wife
Hash Brown Crusted Quiche Lorraine from A Kitchen Hoor’s Adventures
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen
Sous Vide Italian Egg Bites from Wholistic Woman
Steak and Egg Mini Quiches from The PinterTest Kitchen
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet
Cinnamon Twist Bread from That Skinny Chick Can Bake
Everything Bagels from Mildly Meandering
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks
Everything Bagel Macaroni and Cheese from Love and Confections
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla
Peach and Riesling Glazed Ham from The Redhead Baker
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking
Breakfast Yogurt Popsicles from Girl Abroad
Grits au Gratin from The Barbee Housewife
Macerated Strawberry Sauce from Amy’s Cooking Adventures
Primavera Pasta Salad from It Bakes Me Happy
Pickled Asparagus from A Day in the Life on the Farm
Caramel Apple Cake from Eat Move make
French Coconut Pie with Pine Nuts from Shockingly Delicious
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings
Sour Cream Pound Cake from My Catholic Kitchen
Strawberry Bread Pudding from The Chef Next Door
Vintage Gold Cake from Cooking With Carlee
Coconut Sour Cream Pound Cake
2 sticks butter
3 cups Dixie Crystals granulated sugar
1 cup sour cream
3 cups flour
1/2 teaspoon baking soda
6 Eggland’s Best eggs
2 teaspoons LorAnn’s Coconut Bakery Emulsion
Preheat oven to 325.
Grease and flour your favorite bundt pan.
In a mixer set on medium, cream the butter and sugar together until creamy and blended. Combine the flour and baking soda in a separate bowl and set aside. Alternate adding eggs and flour to the butter and sugar mixture . Add Loran Anne conconut emulsion last and combine until everything is blended.
Pour into bundt pan and bake for 1 hour and 20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow to cool 10 minutes before converting bundt pan onto a plate.
Peace be with you,