The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake.
Ingredients
Servings: 8 ¼cupunsalted butter, room temperature, plus more
1½cupsall-purpose flour
½cupunsweetened cocoa powder
1teaspoonkosher salt
¾teaspoonbaking powder
½cupvirgin coconut oil, room temperature
1½cupsplus 1 tablespoon sugar
3large eggs
1teaspoonvanilla extract
⅔cupbuttermilk
¼cupunsweetened coconut flakes
Preparation
1. Preheat oven to 325°. Butter an 8×4” 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.
2. Using an electric mixer on medium-high speed, beat 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.
3. 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.
4. 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.
Egos & Buffaloes 