Coconut Cinnamon Sour Cream Coffee Cake: Page 125, A Taste of Aloha

I put together a meal for a friend who just had a baby this week, and having been the recipient of such meals earlier this year, I have a new model for what I include in the delivery.  The best home delivery I received had two homemade dinners, one for that night and one to freeze, a bag of salad, and a dessert (homemade ice cream cake).  Now, that’s ambitious, since I’m a working mom, but I wanted to include at least one dinner, as well as a dessert or sweet bread to tempt the tired new mommy’s tummy.  The Coconut Cinnamon Sour Cream Coffee Cake, on page 125, A Taste of Aloha, in the Breads section, seemed perfect for her, since she absolutely loves her Keurig coffee maker.

This bread was delicious – rich but light, just as coffee cake should be, with hints of coconut and cinnamon.  The muffin I made for me and my husband disappeared in two bites, leaving us wishing we could steal a bit of the bread (luckily I made a loaf for her)!  I pictured her making her coffee and inhaling a piece of bread for energy with her three little ones running around, and it made me smile.  Make your family smile today with this tasty treat!

Golden and crispy on the outside, light and fluffy on the inside – perfect coffee cake!

Coconut Cinnamon Sour Cream Coffee Cake

BREAD Ingredients:

  • 1 cup butter
  • 2 cups sugar
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 1 1/2 cups flaked coconut

SPICE FILLING Ingredients:

  • 1 cup chopped pecans
  • 3 – 4 teaspoons cinnamon
  • 6 tablespoons brown sugar
  • 1/2 – 3/4 cups flaked coconut

Preheat oven to 325 degrees.  Grease bundt pan.  Cream butter and sugar.  Sift dry ingredients and add to creamed mixture, alternating with eggs.  Stir in vanilla, sour cream and coconut.  In a separate bowl, combine filling ingredients.  Pout half of the batter into bundt pan, then add half of the filling mixture.  Add remaining batter and sprinkle balance of filling on top.  Bake for 1 1/4 to 1 1/2 hours.

Serves 10-12.

Buy the cookbook at (click the eStore tab).  All proceeds go to support our charitable work in Honolulu, Hawai’i.


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