chocolate pound cake
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Chocolate Coconut Pound Cake

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.
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Author Marye Audet-White


  • 1 1/2 cups all purpose flour
  • 1/2 cup Hershey's Extra Dark cocoa
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1/4 cup unsalted butter , room temperature
  • 1/2 cup organic virgin coconut oil , room temperature
  • 1 1/2 cups plus 1 tablespoon of sugar
  • 3 large eggs , room temperature
  • 1 teaspoon vanilla
  • 2/3 cup buttermilk , room temperature
  • 1/4 cup unsweetened coconut flakes


  • Preheat the oven to 325F.
  • 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 1/2 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.
  • Let cool in pan for 20 minutes.
  • Turn out and let it cool completely.