Chocolate Coconut Pound Cake

By srumbel

This chocolate coconut pound cake is rich, tender and moist making it the perfect decadent chocolate-y dessert with a subtle coconut flavor.
from orsoshesays.com

Ingredients

• 1 1/2 all-purpose flour
• 1/2 cup unsweented cocoa powder
• 1 teaspoon salt
• 3/4 teaspoon baking powder
• 1/2 cup coconut oil, room temperature
• 1/4 cup unsalted butter
• 1 1/2 cups plus 1 tablespoon sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup buttermilk
• 1/4 cup unsweetened coconut flakes

Preparation

Step 1

Preheat oven to 325 degrees F. Grease an 8 x 4“ loaf pan or a 6-cup bundt pan.
In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder.
In the bowl of an electric mixer, beat the oil, butter and 1 cup sugar on medium-high speed until pale and fluffy, about 5-7 minutes. Beat in the eggs, one at a time, mixing in between additions until combined. Continue beating the mixture until light and doubled in volume, about 5-8 minutes. Beat in vanilla extract.
Reduce speed to low and add in the dry ingredients, in 3 additions. Mix until just combined. Do not overmix. Scrape batter into prepared pan. Sprinkle with coconut and 1 tablespoon sugar.
Bake cake until a tester inserted in the center comes out clean, 60-70 minutes. Transfer pan to a wire rack and let cool for 20 minutes. Turn out cake and cool completely.