Desserts

112

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!

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