Chocolate/Coconut Pound Cake
Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4 or more
Prep:
30 Min
Cook:
1 Hr 15 Min
Method:
Bake
Ingredients
- 1/4 c
- unsalted butter, plus more for pan and softened
- 1 1/2 c
- flour
- 1/2 c
- cocoa powder
- 1 tsp
- kosher salt
- 3/4 tsp
- baking powder
- 1/2 c
- coconut oil at room temperature
- 1 1/2 c
- sugar plus 1 tablespoon
- 3
- extra large eggs
- 1 tsp
- vanilla
- 2/3 c
- buttermilk
- 1/4 c
- coconut flakes
How to Make Chocolate/Coconut Pound Cake
- 1Preheat oven to 325. Butter a large size loaf pan, 9x5x2 and line with parchment paper leaving a generous overhand on sides. Whisk flour, cocoa powder, salt and baking powder in a medium bowl, set aside.
- 2In electric mixer beat oil, 1/4 cup butter and 1 1/2 cups sugar until pale, 5 to 7 minutes. Add eggs one at a time, beating until blended; after last addition beat 5 minutes until volume has expanded. Add vanilla. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk, beginning and ending with dry ingredients. Do not overmix. Scrape half the batter into prepared pan. With spatula make a canal in middle of batter, add the coconut and remaining 1 tablespoon of sugar. Add the rest of the batter gently, sprinkle a little coconut on top. Put in oven for 1 hour 15 minutes. Check at 1 hour, ovens may vary, you may need even 1 hour and 30 minutes. Remove from oven and let cake cool in pan at least 30 minutes. Enjoy
