Chocolate Coconut Pound Cake
Adapated from Bon Appetite
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- ½ cup virgin coconut oil, room temperature
- 1½ cups plus 1 tablespoon sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup buttermilk
- ¼ cup unsweetened coconut flakes
Preheat oven to 325°. Butter a loaf pan; line with parchment paper, leaving a overhang on the sides to help with removing the cake. Stir together flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
Using a stand 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 light and doubled, 5–8 minutes. Stir in 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 split). Scrape batter into buttered pan. Sprinkle with coconut and remaining 1 Tbsp. sugar.
Bake cake, covering lightly 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.