Chocolate-Coconut Pound Cake

Ingredients

• ¼ cup unsalted butter, room temperature, plus more
• 1½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• ¾ teaspoon baking powder
• ½ cup virgin coconut oil, room temperature
• 1½ cups plus 1 tablespoon sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ⅔ cup buttermilk
• ¼ cup unsweetened coconut flakes

Steps

1. 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.
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.
5. DO AHEAD: Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.