Moist and Rich Choco-Coconut Pound Cake Recipe You'll Love
Treat your taste buds to the perfect harmony of chocolate and coconut with this moist Choco-Coconut Pound Cake. Each slice offers a dense, buttery texture infused with deep cocoa flavor and just the right amount of sweetness from shredded coconut. It’s a dessert that feels indulgent yet familiar ideal for everything from afternoon tea to dinner parties. The coconut not only adds a subtle tropical twist but also helps keep the cake extra soft and flavorful.
This pound cake is easy to bake at home using basic ingredients, yet it tastes like something straight from a bakery. Whether you’re serving it warm with a dollop of whipped cream or enjoying it chilled with your favorite coffee, it delivers rich, satisfying flavor in every bite. The combination of chocolate and coconut makes it a standout treat that’s both comforting and unique a recipe you’ll want to return to again and again.
How to Make the Perfect Choco-Coconut Pound Cake at Home
Making a bakery-style Choco-Coconut Pound Cake at home is easier than you think. This delicious recipe blends the deep, velvety richness of cocoa with the sweet, nutty taste of shredded coconut to create a cake that’s moist, flavorful, and incredibly satisfying. The pound cake base gives it a dense, buttery texture that holds up beautifully, whether you’re slicing it fresh from the oven or enjoying it the next day.
Ideal for weekend baking or special celebrations, this cake fills your kitchen with the irresistible aroma of toasted coconut and melted chocolate. You can top it with a simple glaze or enjoy it as-is either way, it’s a treat everyone will ask for again. With easy-to-follow steps and accessible ingredients, this Choco-Coconut Pound Cake is a must-try recipe for anyone who loves homemade desserts with a twist.
Choco-Coconut Pound Cake Recipe
4
servings20
minutes60
minutes327
kcalIngredients
¼ cup Canola Oil
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon salt
¾ teaspoon baking powder
½ cup virgin coconut oil
1½ cups plus 1 tablespoon sugar
3 large eggs
¼ cup unsweetened coconut flakes
1 teaspoon vanilla extract
⅔ cup buttermilk
Directions
First of all preheat oven to 325°. Butter an 8½x4½” loaf pan; line with parchment paper, leaving a generous overhang on long sides.Break in the eggs and whisk lightly. Season to taste.
Tak a medium size bowl and whisk flour, cocoa powder, salt, and baking powder in it.And set aside.Using an electric mixer on medium-high speed, beat oil, ¼ cup canola oil, and 1½ cups sugar until pale and fluffy, 5–7 minutesswirl making sure to distribute it evenly across the pan. Cook the underside for a minute on medium
heat till it sets, is light brown and slightly crisp around the edges. Flip the omelets over and cook for a further minute on medium heat. Set aside & keep warm. Repeat and fry two more masala omelets.
Fold over the ready masala omelets, pour over the lemon juice and serve stuffed in bread or rolled up in
Now add eggs one at a time, beating to blend between additions.Beat until mixture is very light and doubled in volume, 4 to 8 minutes.Add vanilla.Then reduce the mixer speed and adddry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.After that Scrape batter into prepared pan and run a spatula through the centre, creating a canal.Sprinkle with coconut and remaining 1 Tbsp. sugar.
In last bake cake, tenting with foil if coconut browns too much before the cake is done until a tester inserted into the centre comes out clean, 70–80 minutes.let the cake cool in pan 20 minutes. Enjoy!
