Chocolate Coconut Pound Cake
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.
Ingredients
- ¼ cup unsalted butter (room temperature)
- 1½ cup Bisquick
- ½ cup unsweetened cocoa powder
- ½ cup coconut oil (room temperature)
- ¼ cup butter
- 1½ cup sugar (+1 tbsp)
- 3 large eggs
- 1 tsp vanilla extract
- ⅔ cup buttermilk
- ¼ cup unsweetened coconut flakes
Instructions
- 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.
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