Wednesday, May 28, 2014

Chocolate coconut pound cake


I know I recently shared a vanilla pound cake with you, and but I wanted to bake a chocolate version as well. Technically, it's a chocolate coconut pound cake, but the coconut isn't too pronounced so coconut haters may actually enjoy this.

I found this recipe in the March 2014 issue of Bon Appetit. It didn't grab my attention initially, but once I saw that it was made with coconut oil, I was sold. I've started enjoying baking with coconut oil since it's supposedly a "better" oil/fat to consume.

Addie and my husband ate a piece of this pound cake when I was at skating one night. Apparently, the cake was devoured in about 0.1 seconds, so I know that it was a winner. I had a piece the next day, and it was nice and dense, with a hint of coconut flavor. It tasted more like a chocolate cake rather than a true pound cake, but I am not complaining. The buttermilk keeps the cake from drying out and provides a nice tanginess to the overall loaf.

If you are a coconut lover, add some coconut flakes on top. I'm not a big fan, so I left those off.

Chocolate coconut pound cake
  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup coconut oil, room temperature
  • 1 and 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup buttermilk
Directions
Preheat your oven to 325 degrees F. Grease an 8"x4" loaf pan and set aside.

In a large bowl, whisk together the flour, cocoa powder, salt and baking powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using a handheld mixer, cream together the butter, coconut oil and sugar on medium speed until light and fluffy.

Add the eggs one at a time and make sure each one is fully incorporated before adding the next. Add the vanilla.

Turn the mixer down to low and add the dry ingredients in 3 separate additions, alternating with the buttermilk. Start and end with the dry ingredients. Do not over mix.

Transfer the batter to your prepared loaf pan and smooth out the top with a spatula.

If desired, you can sprinkle the top with a tablespoon of granulated sugar and 1/4 cup of unsweetened coconut flakes.

Bake in your preheated oven for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool completely before serving.

Pound cake should be stored in an airtight container at room temperature and will keep for several days. It can also be frozen and thawed.

Yield: One 8"x4" inch loaf (about 12-16 slices)

Source: Bon Appetit, March 2014 issue, page 104

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