Chocolate Coconut Pound Cake
1/4 Cup Butter
1 1/2 Cup Flour
1/2 Coco powder (unsweetened)
1 Teaspoon Salt (Optional)
3/4 Teaspoon Baking powder
1/2 Cup Coconut oil
1 Cups Sugar
3 Large Eggs
1 Teaspoon Vanilla extract
2/3 Cups Buttermilk
1/4-1/2 Cup Flaked unsweetened coconut
Preheat oven to 325°F.
Lightly mist either a bunt pan, or large loaf or brownie pan with cooking spray.
If the coconut oil is cold/refrigerated let it sit on counter for at least an hour to warm up. Allow the eggs and buttermilk to sit on the counter for about 30 minutes to warm up. Melt the butter in microwave until just melted and allow to cool for a minute before moving on.
In a small bowl whisk together the flour, coco powder, baking powder and salt. Set aside
In a stand mixer or electric hand mixer beat melted butter with sugar and coconut oil until light, fluffy and pale yellow. About 6 minutes.
Add eggs one at a time, beating well after each addition. Add vanilla last mix well.
Add 1/3 of the flour mixture to the batter and 1/3 cup of butter milk, mix until just combined. Add another third of flour mix and 1/3 of butter milk mix well. Add last third of flour and mix to just incorporate evenly. A small amount of extra buttermilk may be needed. Try carefully to not over mix as that will cause the cake middle to crack and buckle. Fold in flaked coconut and transfer batter to prepared pan.
Bake for about 60-70 minutes. Until a cake tester inserted in center comes out clean.
Let stand in pan for about 10-20 minutes before transferring to platter or cooling rack.
Cake can be saved for up to 5-6 days if wrapped tightly in plastic wrap.
I made this cake on a Saturday afternoon after literally being out at a party until the sun came back up. So I can confirm that this is a stupid easy recipe as I was able to make it with pretty much no sleep or active brain cells that day. Plus it's chocolate and coconut, two of my favorite dessert things ever placed upon this great Earth. I truly enjoyed it and hope you will too. It is also slightly healthier than a traditional pound cake since coconut oil replaced more than half the butter, and buttermilk is fat free.
Now I feel like I ought to warn you about coconut oil because it really wasn't much like any other oil I've ever come across. For one, it's not a liquid at room temperature or at least not at the temperatures my rooms are at, it's more like a stiff shortening in a jar. Really it's almost like a wax. But whatever, it made for a delicious moist cake that I thought could only be created with the use of copious amounts of butter in the recipe. Now the jar of coconut oil is also telling me it is perfect as a cooking or saute oil. . . Next food experiment maybe?
Something for dinner:
Ginger-Soy Stir Fry