Chocolate Coconut Pound Cake

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

In a mixing bowl, add Unrefined Coconut Oil (1/2 cup), Butter (1/4 cup), 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.