Chocolate Coconut Pound Cake

Preparation: 2 To 4 Servings
TIME: 1 hour 20 minutes

Chocolate cake is just everyone’s guilty pleasure. We lighten the fat content in our recipe with a touch of organic coconut oil, rich with good fats and help keep your cholesterol low.  Find our super simple recipe for this decadent and moist chocolate cake where we have used our signature Coroli canola oil.

Baking , Cake , Chocolate , Coconut Oil , Desserts , Pastry ,


Calories: 215 per serving

  • ¼ cup Coroli Canola Oil room temperature
  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • ½ cup virgin coconut oil, room temperature
  • 1½ cups plus 1 tablespoon sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup buttermilk
  • ¼ cup unsweetened coconut flakes


  1. Preheat oven to 325°. Butter an 8½x4½” loaf pan; line with parchment paper, leaving a generous overhang on long sides.
  2. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
  3. Using an electric mixer on medium-high speed, beat oil, ¼ cup canola oil, and 1½ cups sugar until pale and fluffy, 5–7 minutes
  4. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. Add vanilla.
  5. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.
  6. Scrape batter into prepared pan and run a spatula through the centre, creating a canal.
  7. Sprinkle with coconut and remaining 1 Tbsp. sugar.
  8. 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.
  9. Transfer pan to a wire rack; let the cake cool in pan 20 minutes before turning out.

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