Chocolate-Coconut Pound Cake

Ingredients:

  • ¼ cup unsalted butter
  • 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
  • 1 teaspoon vanilla extract
  • ⅔ cup Coconut Milk
  • ¼ cup unsweetened coconut flakes

Procedure:

  • Preheat oven to 325°. Butter an 8½x4½” loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside. 
  • Using an electric mixer on medium-high speed, beat VCO, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. 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. 
  • Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with coconut milk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 Tbsp. sugar. 
  • Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out. 

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