Chocolate Coconut Pound Cake Recipes
Description
This Chocolate Coconut Pound Cake is a delicious, moist and scrumptious recipe that can be enjoyed any time of the day. It’s a wonderful treat for special occasions, as well as a great snack for any day. This delicious cake is made with a blend of butter, cocoa, coconut and sugar and is finished off with a generous topping of chocolate chips. Enjoy a piece of this moist and delicious cake for a special treat.
Ingredients
For the cake:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cocoa powder
1 cup sweetened flaked coconut
1/2 cup milk
For the topping:
1/2 cup semi-sweet chocolate chips
1/4 cup sweetened flaked coconut
Instructions
Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
In a large bowl, cream together the butter and sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until fully combined.
In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. Add the dry ingredients to the wet ingredients and mix until just combined. Add the coconut and milk and mix until all ingredients are incorporated.
Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the topping. In a small bowl, combine the chocolate chips and coconut. Set aside.
Once the cake is done baking, remove it from the oven and allow it to cool in the pan for 10 minutes. Once cooled, remove the cake from the pan and spread the topping over the top of the cake.
Enjoy!
Equipment
For this chocolate coconut pound cake recipe, you will need a 9-inch round cake pan, an electric mixer, a medium bowl, a small bowl, a whisk, and a toothpick.
Notes
This cake can be stored at room temperature, tightly wrapped, for up to 3 days. You can also store it in the refrigerator for up to 5 days. To freeze, wrap the cake in plastic wrap and then wrap it in aluminum foil. Freeze for up to 3 months.
Nutrition
One serving of this Chocolate Coconut Pound Cake provides approximately 150 calories, 8 grams of fat, 18 grams of carbohydrates, 1 gram of fiber, and 3 grams of protein.
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