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!

BrunchWeek Appetizers:
Artichoke Bruschetta from Daily Dish Recipes
Artichoke and Sun-Dried Tomato Spread from Family Around the Table

BrunchWeek Egg Dishes:
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
BrunchWeek Breads, Grains, and Pastries:
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
BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla
Instant Pot Shrimp & Grits from The Crumby Kitchen
Monte Cristo Blueberry Stuffed French Toast from Kudos Kitchen by Renee
Peach and Riesling Glazed Ham from The Redhead Baker
BrunchWeek Fruits, Vegetables and Sides:
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
BrunchWeek Desserts:
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

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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,