Chocolate-Coconut Pound Cake
By altschiller
Ingredients
- unsalted butter, room temperature, plus more
- all-purpose flour
- unsweetened cocoa powder
- kosher salt
- baking powder
- virgin coconut oil, room temperature
- plus 1 tablespoon sugar
- large eggs
- vanilla extract
- buttermilk
- unsweetened coconut flakes
Details
Servings 8
Adapted from bonappetit.com
Preparation
Step 1
Preheat oven to 325°. 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.
Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ 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.
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 Tbsp. sugar.
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.
DO AHEAD: Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.
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