Chocolate-Coconut Pound Cake
A rich and moist pound cake that combines the decadent flavors of chocolate and coconut. Made with cocoa powder and virgin coconut oil, then topped with toasted coconut flakes for added texture and flavor.
Ingredients
- •¼ cup unsalted butter
- •1½ cups all-purpose flour
- •½ cup unsweetened cocoa powder
- •1 teaspoon kosher salt
- •¾ teaspoon baking powder
- •½ cup virgin coconut oil
- •1.5625 cups sugar
- •3 whole large eggs
- •1 teaspoon vanilla extract
- •⅔ cup buttermilk
- •¼ cup unsweetened coconut flakes
Cooking Instructions
- 1.
Preheat oven to 325°F. Butter an 8x4" loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
10 min
- 2.
Using an electric mixer on medium-high speed, beat oil, 1/4 cup butter, and 1 1/2 cups sugar until pale and fluffy, 5-7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5-8 minutes. Add vanilla.
15 min
- 3.
Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 tablespoon sugar.
10 min
- 4.
Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70-80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.
80 min
- 5.
DO AHEAD: Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.
