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.

Fudgy brownies

Fudgy brownies
This adult brownie does not appeal to Maudemarie, but Matt and I adore it slathered with maple-syrup sweetened whipped cream and berries. An inspiration from Leslie Cerier's hazelnut brownies.

2 eggs
1 cup apple juice
1/4 cup virgin coconut oil
4 oz unsweetened baking chocolate
1/2 cup maple syrup
1 teaspoon vanilla extract
1/2 cup almond flour
1/2 cup coconut flour
1/3 cup brown rice flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup chopped dark chocolate bar (optional - I use a food processor to chop)*

Heat oven to 350 degrees F. Lightly oil a 9-inch round pan with coconut oil.

Whisk the eggs for 2 minutes or so. Mix in apple juice.

Melt the coconut oil and baking chocolate together on low heat in a small skillet. Add maple syrup to the coconut chocolate mixture, then add to the eggs and juice. Stir in remaining ingredients, save for 1/4 cup of the chocolate (if you are using) - do not worry about over mixing. Pour batter into prepared pan and sprinkle remaining chocolate on top.

Bake for about 30 minutes, until a toothpick inserted into center comes out clean. Cool for at least 30 minutes before slicing and eating.

*Unless you can find a chocolate bar without sugar, adding the dark chocolate introduces cane sugar.