Chocolate-Coconut Pound Cake

On the same day that I made the ridiculous chicken pot pie and the Spice-Crusted carrots with Harissa Yogurt, I also made dessert. My eye caught this recipe, as I was flipping through Bon Appetit March 2014 issue, that looked so delicious I couldn’t resist. It’s a chocolate coconut pound cake. I haven’t had pound cake in years and even though I’m still on that darn diet I just couldn’t resist this recipe. I did taste it and it’s really really good, dense, chocolately, the perfect crumb, sweet but not too sweet, so good, and I think it would be even better with a scoop of vanilla ice cream.

Chocolate-Coconut Pound Cake

(from Bon Appetit, March 2014)

-Preheat oven to 325°F -Butter an 8” x 4” loaf pan. Line with parchment paper, leaving a long overhang on the long sides of the pan.

Cake in pan IMG_5206

Cake in pan IMG_5206


¼ cup unsalted butter, plus more

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp kosher salt

¾ tsp baking powder

½ cup virgin coconut oil, room temperature

1 ½ cups plus

1 Tbsp sugar

3 large eggs – room temperature

1 tsp vanilla extract (I used chocolate)

2/3 cup buttermilk

¼ cup unsweetened coconut flakes


Whisk flour, cocoa powder, salt, and baking powder together in a medium bowl and set aside.

Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1 ½ cups sugar until page and fluffy, 5 to 7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5 to 8 minutes. Add vanilla (or chocolate extract if you’re using that).

Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry ingredients. DO NOT OVERMIX OR YOUR CAKE MIGHT BUCKLE!

Scrape the batter into the prepared pan and run a spatula down the center to create a canal. Spring the top of pan with coconut flakes and the remaining tablespoon of sugar.

Bake cake, tenting with foil if the coconut browns too much on the top - but it should be very dark and toasted but not burned. The cake is done when a tester in the middle comes out clean 70-80 minutes. Transfer pan to a wire rack; let cake cool in the pan for 20 minutes before removing from the pan. You can pull it out with the dangling parchment paper. Let cool.

Cut cake IMG_5229

Cut cake IMG_5229

This cake can be baked ahead and kept fresh by tightly wrapping it and keeping it at room temperature.

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