Chocolate Coconut Pound Cake

By BearForce

Ingredients

• 1/4 cup unsalted butter, plus more
• 1 / 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp. kosher salt
• 3/4 tsp. baking powder
• 1/2 cup virgin coconut oil, room temperature
• 1 1/2 cups plus 1 Tbsp. sugar
• 3 large eggs
• 1 tsp. vanilla extract
• 2/3 cup buttermilk
• 1/4 cup unsweetened coconut flakes

Preparation

Step 1

1. Preheat oven to 325 degrees. Butter an 8 x 4 inch 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.

2. 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.

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 over mix). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 Tbsp. sugar.

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 comes out clean, 70-80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.