A deep, dark chocolate pound cake that is moist, dense, and perfect. There's just a hint of coconut flavor. This cake will stay moist for up to five days - if it lasts that long.
Grease a 8x4 loaf pan and line with parchment or waxed paper.
Whisk the flour, cocoa powder, baking powder, and salt together in a bowl.
Beat the butter and coconut oil on medium high until well blended.
Add the 1 ½ cups sugar and beat until pale and fluffy, about 5 to 7 minutes.
Add the eggs, one at a time beating well between each addition.
Beat until the mixture is light and doubled in volume about 8 minutes.
Add the vanilla.
Reduce the mixture speed to low and add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients.
Don't overmix.
Spoon the batter into the pan and run a spatula down the center.
Sprinkle with the coconut and remaining 1 tablespoon of sugar.
Bake for 70 o 80 minutes or until a tester inserted in the center comes out clean.