To make this delicious chocolate coconut pound cake we need the most basic ingredients that is the fragrant richness of coconut oil and the tenderizing power of buttermilk. Lets straight away dig into the recipe.
¼ cup unsalted butter
1½ cups all-purpose flour
½cup cocoa powder
¾teaspoon baking powder
½cup adiral cold pressed coconut oil
1½cups plus 1 tablespoon sugar
1teaspoon vanilla extract
¼cup unsweetened coconut flakes
Preheat oven to 325°. Butter an 8½x4½” 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 adiral cold pressed 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.
DO AHEAD: Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.