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Chocolate Coconut Pound Cake


Ingredients

  • 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 Coroli 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

Preparation:

  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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