Chocolate Coconut Pound Cake
This pound cake is out of this world! I’ve found that with many chocolate recipes, the intense cocoa flavor gets lost in the cake as a whole- not so with this recipe. It stays wonderfully chocolatey, with just the right hint of crunchy coconut and sugar on top. Whether you serve it with a dollop of whipped cream for dessert or with fruit in an effort to disguise eating straight-up cake for breakfast, I do not doubt you will walk away in bliss.
Cake (from Bon Appetit)
– ¼ cup unsalted butter, room temperature (plus more)
-1 ½ cups all-purpose flour
– ½ cup unsweetened cocoa powder
– 1 tsp. kosher salt
– ¾ tsp. baking powder
– ½ cup coconut oil, room temperature
– 1½ cups plus 1 tbsp. sugar
– 3 eggs
– 1 tsp. vanilla extract
– ⅔ cup buttermilk
– ¼ cup unsweetened coconut (shredded or flakes)
Preheat oven to 325° and butter an 8×4” loaf pan lined with parchment paper (leave a generous overhang on long sides). Whisk flour, cocoa powder, salt, and baking powder in a medium bowl and set aside.
In an electric mixer on medium-high speed, beat coconut oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy (5–7 minutes). Add the eggs one at a time, blending between additions. Continue to beat until mixture is very light and doubled in volume (5–8 minutes). Add vanilla.
Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with the dry ingredients (don’t over mix!) Scrape batter into the loaf pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 tbsp. sugar. Bake until very dark and toasted, when a tester inserted into the center comes out clean (tent with foil if coconut browns too much before cake is done), about 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out and devouring!