I know I recently shared a vanilla pound cake with you, and but I wanted to bake a chocolate version as well. Technically, it’s a chocolate coconut pound cake, but the coconut isn’t too pronounced so coconut haters may actually enjoy this.
I found this recipe in the March 2014 issue of Bon Appetit. It didn’t grab my attention initially, but once I saw that it was made with coconut oil, I was sold. I’ve started enjoying baking with coconut oil since it’s supposedly a “better” oil/fat to consume.
Addie and my husband ate a piece of this pound cake when I was at skating one night. Apparently, the cake was devoured in about 0.1 seconds, so I know that it was a winner. I had a piece the next day, and it was nice and dense, with a hint of coconut flavor. It tasted more like a chocolate cake rather than a true pound cake, but I am not complaining. The buttermilk keeps the cake from drying out and provides a nice tanginess to the overall loaf.
If you are a coconut lover, add some coconut flakes on top. I’m not a big fan, so I left those off.
Chocolate coconut pound cake
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1/4 cup unsalted butter room temperature
- 1/2 cup coconut oil room temperature
- 1 and 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
- Preheat your oven to 325 degrees F. Grease an 8"x4" loaf pan and set aside.
- In a large bowl, whisk together the flour, cocoa powder, salt and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using a handheld mixer, cream together the butter, coconut oil and sugar on medium speed until light and fluffy.
- Add the eggs one at a time and make sure each one is fully incorporated before adding the next. Add the vanilla.
- Turn the mixer down to low and add the dry ingredients in 3 separate additions, alternating with the buttermilk. Start and end with the dry ingredients. Do not over mix.
- Transfer the batter to your prepared loaf pan and smooth out the top with a spatula.
- If desired, you can sprinkle the top with a tablespoon of granulated sugar and 1/4 cup of unsweetened coconut flakes.
- Bake in your preheated oven for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool completely before serving.