Chocolate Coconut Pound Cake
The buttermilk in this recipe makes the pound cake so very moist and the combination of coconut and chocolate is just undeniably delicious.
1 1/2 cups First Street all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon kosher salt
3/4 teaspoon baking powder
1/2 cup Sun Harvest coconut oil, at room temperature
1/4 cup unsalted butter, at room temperature
1 1/2 cups + 1 tablespoon First Street granulated sugar
3 large eggs
1 teaspoon First Street vanilla extract
2/3 cup buttermilk
1/4 cup unsweetened coconut flakes
Preheat the oven to 325°F. Spray a large-sized loaf pan with Non-Stick Cooking Spray and line the pan with parchment paper, leaving an overhang on long sides. Spray the interior of the paper and the pan with cooking spray as well.
In a large mixing bowl, combine the flour, cocoa powder, salt and baking powder and whisk to combine.
Combine the coconut oil, butter, and 1 1/2 cups sugar in the bowl of your electric mixer and beat on medium speed until pale and fluffy, about 5 minutes. Add the eggs one at a time along with the vanilla, then beat the mixture until it’s doubled in volume about 5 minutes more.
Reduce the speed to low and add the dry ingredients in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with dry ingredients. Blend until just combined; do not overmix.
Pour the batter into the prepared pan and top with the coconut and the remaining 1 tablespoon of granulated sugar.
Bake the cake for 1 hour and 10 minutes, tenting the pound cake with foil if the coconut browns too much before the cake is done, or until a tester inserted into the center of the cake comes out clean. Let the cake cool in the pan before turning it out.
Makes 1 Large Pound Cake