My Dad was a huge lover of coconut and loved this recipe. He also loved to bake and would prepare this whenever we came over for dinner. This pound cake can be made gluten-free by using the Bisquick gluten-free mix and freezes really well.
Preheat the oven to 350° F. Grease a regular size loaf pan and line with parchment paper.
Whisk one and one-half cups of Bisquick and one-half cup of cocoa powder in a medium bowl; set aside.
Using an electric mixer at medium-high speed, beat one-half cup of coconut oil, one-quarter cup of butter, and one and one-half cups of sugar until fluffy.
Add three large eggs one at a time, beating between additions. Beat until the mixture is light and doubled in volume. Add one teaspoon of vanilla.
Reduce mixing speed to low and add the dry ingredients alternating with two-thirds of a cup of buttermilk. Be careful not to over-mix.
Scrape the batter into the prepared pan and sprinkle with coconut and the remaining one tablespoon of sugar.
Bake for one hour or until a toothpick inserted into the center comes out clean. Tent with foil if the coconut browns too much before the cake is done. Transfer the pan to a wire rack and let cool in the pan 20 minutes before turning out.