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East Gloucester Square | Memory | Chocolate Coconut Pound Cake

East Gloucester Square | Memory | Chocolate Coconut Pound Cake

Chocolate Coconut Pound Cake

I used to make this all the time for the restaurant. It is so good and good for breakfast even. Possibly, healthier than a donut.  Serve warm.

Chocolate Coconut Pound Cake Recipe

¼ cup unsalted butter, room temperature, plus more

1½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon kosher salt

¾ teaspoon baking powder

½ cup virgin coconut oil, room temperature

1½ cups plus 1 tablespoon sugar

3 large eggs

1 teaspoon vanilla extract

⅔ cup buttermilk

¼ cup unsweetened coconut flakes

Preheat oven to 325°. Butter an 8×4” 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.

Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. Add vanilla.

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

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

Serve warm.  

Can be kept in refrigerator sealed tightly for 5 days. Can be frozen.