Chocolate Coconut Pound Cake

This Chocolate Coconut Pound Cake recipe made from scratch at home is so delicious and easy to make. It's fluffy yet moist all at once! Yields 1 pound cake.

Total Time

1hr 35min

0.0

0 Ratings

Author: Todd's Kitchen

Servings:

Ingredients

•

1/2 cup

Unrefined Coconut Oil

•

4 Tbsp

Butter , melted

•

1 1/2 cups

Granulated Sugar

•

Large Eggland's Best Classic Eggs

•

1 tsp

Vanilla Extract

•

1/2 cup

Unsweetened Cocoa Powder

•

1 tsp

Salt

•

1 1/2 cups

Self-Rising Flour

•

2/3 cup

Milk

•

to taste

Unsweetened Coconut Flakes

Cooking Instructions

Preheat oven at 325 degrees F (160 degrees C).

In a mixing bowl, add Unrefined Coconut Oil (1/2 cup) , Butter (4 Tbsp) , and Granulated Sugar (1 1/2 cups) . Using a mixer, beat the mixture on a medium to high speed for about five minutes or until everything becomes fluffy.

Once the mixture is fluffy, add each Eggland's Best Classic Eggs (3) one at a time. Mix completely until the yolk disappears into the mixture. By the end, it should have doubled in size.

Add Vanilla Extract (1 tsp) . Once it's been mixed through, turn the setting down to low.

Add Salt (1 tsp) and Unsweetened Cocoa Powder (1/2 cup) . Scrape down the sides of the bowl if you have to.

With the mixer setting on low, add a quarter of Self-Rising Flour (1 1/2 cups) followed by a quarter of the Milk (2/3 cup) . Add the remaining flour and milk in two batches. Once the last batch has been just combined into the mixture, stop the mixer.

Pour the mixture into a pan lined with non-stick parchment paper. Smooth it out with a spatula before adding the Unsweetened Coconut Flakes (to taste) .

Bake for 1 hour and 10 minutes. Since every oven is different, poke the cake with a wooden skewer to test for doneness. If the skewer comes out clean, your cake is ready.

Let the cake cool in the pan for 20 minutes before transferring to a wire rack. Slice to serve.

Nutrition Per Serving

CALORIES

421

FAT

20.1 g

PROTEIN

4.3 g

CARBS

60.0 g