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!
Take a look at what the #BrunchWeek Bloggers are creating today!
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Everything Bagel Macaroni and Cheese from Love and Confections
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French Coconut Pie with Pine Nuts from Shockingly Delicious
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings
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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,