Chocolate Coconut Pound Cake

Chocolate Coconut Pound Cake

Thank you, Donna Cervalli, for sharing this delicious recipe from Bon 
Appetite @ https://www.bonappetit.com/recipe/chocolate-coconut-pound-cake



INGREDIENTS

¼ cup unsalted butter, room temperature, plus more1½ cups all-purpose flour½ cup unsweetened cocoa powder1 teaspoon kosher salt¾ teaspoon baking powder½ cup virgin coconut oil, room temperature1½ cups plus 1 tablespoon sugar3 large eggs1 teaspoon vanilla extract⅔ cup buttermilk¼ cup unsweetened coconut flakes

INSTRUCTIONS:

1. Preheat oven to 325°. 

2. Butter an 8½x4½" 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.

3. Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. 

4. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. 

5. Add vanilla.
6. 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). 

7. Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 Tbsp. sugar.
8. 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. 

9. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.

Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.