Chocolate-Coconut Pound Cake Recipe

Name: Chocolate-Coconut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter, plus more; 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon kosher salt; 3/4 teaspoon baking powder; 1/2 cup virgin coconut oil, room temperature; 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

Servings: persons

1/4 cup unsalted butter, plus more
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon kosher salt
3/4 teaspoon baking powder
1/2 cup virgin coconut oil, room temperature
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

1
["Preheat oven to 325u00b0F. 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, 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.", "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 tablespoon 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:"]

1222

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup unsalted butter, plus more, 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon kosher salt, and more.

Yes, Chocolate-Coconut Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Coconut Pound Cake

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